Wednesday, October 19, 2005

Amish Cinnamon Rolls

This recipe makes wonderful cinnamon rolls. The only problem is that it takes quite a bit of time to make these, at least four hours. I used to make these a lot when I was working at home and would make them for funraisers and they would sell very well. One time a school even used them for a cake walk because they are very big rolls when you make the large ones. Be careful when baking you do not want them to overcooked. I genial tap them when I think they about ready listening for a hollow sound. Do not worry about browning them since they are frosted anyways. They frosting can not take a lot of heat so if it is hot you will need to find a cool spot or refrigerate them.

8-10 LARGE rolls or 27 small
About 4 hours 15 minutes to make

1 1/2 cups (354.89ml) warm tap water
1/2 cup (118.30ml) white sugar
1/2 cup(118.30ml) Vegetable oil
1/2 cup (118.30 ml) unseasoned mashed potatoes (no milk or seasonings)*
1 large egg
3 envelopes dry active yeast
2 teaspoons (9.86 ml) salt
3 tablespoons (44.37 ml) powdered milk
3 cups ( 709.77 ml) all-purpose flour
2 1/2-3 cups (591.48-709.77 ml) all-purpose flour
1/3 cup (78.78 ml) soft butter
1 1/2 tablespoons (22.19 ml) cinnamon
1 cup (236.59 ml) brown sugar


1/2 cup (118.30 ml) soft butter
1 1/2 tablespoons (22.19) all-purpose flour
1 cup (236.59 ml) confectioners sugar
1 dash (.25 ml)salt
1 teaspoon ( 4.93 ml) vanilla

1. In a large mixer put in the warm water, sugar , oil potatoes, egg and salt; mix well.

2. Add yeast and mix well.

3. Add milk powder, and the first three cups of flour.

4. Beat for three to four minutes.

5. Gradually add the additional flour and when workable, place on floured bowl and knead for ten minutes.

6. Grease a large bowl and place dough ball into bowl , greasing top of dough by turning in bowl to get ball greased.

7. Cover with towel and let rise until doubled about 1 1/2 hours

8. Punch dough down and very thoroughly break down bubbles.

9. Form again into a ball and cover and let rise for one hour.

10. Punch down and roll into a 15 x 14 rectangle or two 12x8 rectangles for smaller rolls

11. Spread dough with soft butter, and sprinkle a mixture of cinnamon and brown sugar over this.

12. Tightly roll up from the long side.

13. Cut into 8 -2 inch slices (8 large rolls). For the smaller rolls cut into 9 one inch slices (27 rolls)

14. Place rolls into a greased 10 inch pan about 3 inches deep.

15. Cover and let rise one hours.

16. Preheat oven to 325 degrees F.

17. Bake 10 minutes. Raise temperature to 350 degrees F. and bake 5 minutes longer.

*I have used instant potatoes reconstituted with warm water.

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