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Cinnamon Rolls

Makes: 20-25 rolls


1 1/2 cups milk
1/4 cup sugar
1/4 cup oil
3/4 tbsp salt
1 egg
1/2 cup mashed potatoes
1 1/2 tbsp yeast
1/4 cup warm water
4 1/2 – 5 cups bread flour

Scald milk and place in mixing bowl. Stir in sugar, oil, mashed potatoes, and salt and let cool slightly. In a seperate bowl, proof yeast in warm water with a little sugar until foamy and then add to liquid ingredients. Stir eggs into yeast mixture, then add the smaller amount of bread flour and mix until a smooth dough forms and pulls away from the side of the bowl. (Test dough by pressing it lightly with a finger – if a lot of sticky dough is on your finger, add the remaining amount of flour until a soft dough forms into a ball around the dough hook.) Knead dough in mixer for 10 minutes. Coat dough ball lightly with oil, loosening from bowl. Cover bowl with plastic wrap. Let rise for atleast 1 hour, until double in size. Divide dough and roll out into long narrow rectangles, about 7-8 inches wide, spread with melted margarine, sprinkle with cinnamon and sugar. Roll up and cut into 1″ slices. Place on sheet pan, they should fit either 4 or 5 across and 6 rows down. Press down and let rise again in a warm place until doubled. Bake at 350 degrees for 12-15 minutes, until lightly browned. Drizzle with glaze.

Glaze Recipe

4-5 cups powdered sugar
1 tbsp melted margarine
1/3 cup milk or water
1 tsp vanilla
1/2 tsp almond extract

Combine in mixer and blend until smooth.