Ingredients
1 ingredients
1 ...........
1 lb potatoes, boiled and mashed
2 cup milk
1 cup butter
1 cup plus 2 tsps sugar
3/4 tsp cardamon seed
1 tsp salt
2 package dry yeast
1/2 cup warm water
8 1/2 cup flour, unsifted (about)
2 eggs
2 tsp vanilla
1 cinnamon filling
1 ................
3/4 cup sugar
3/4 cup brown sugar
2 tsp cinnamon
1 nut glaze
1 .........
3 cup powdered sugar
1/2 cup chopped nuts
1/4 tsp cinnamon
2 tsp butter
4 to 5 tsps water
Directions
Mix potatoes and milk until smooth. Add 1/2 cup butter, 1 cup sugar
and salt. Heat to lukewarm (about 11 O deg). In a large bowl combine
yeast, water and remaining 2 tsps sugar. Let stand until foaming
(about 10 minutes). Add potato mix, 4 cups flour, eggs and vanilla.
Beat until smooth. Gradually stir in additional 3 1/2 to 4 cups
flour. Turn dough on heavily floured board and knead until smooth and
elastic (15 minutes). Add more flour if needed. Let rise 1 1/2
hours. Punch down, kneed to remove bubbles. Divide. Melt remaining
butter. Roll each portion of dough to a 5x18 rectangle. Brush with
3 tsps of butter and sprinkle with half of the cinnamon filling. Roll
up. Cut in 12 pieces, 1 1/2" wide. Place in a 9x13" pan, brush with
butter and let rise 35-40 minutes. Bake at 350 degrees 30 minutes.
Servings: 6 servings
Potato Cinnamon Rolls Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Vegetable
The History of Recipes
Written recipes as a concept can be traced way back into the distant past, certainly as far back as pharonic Egypt, and maybe further still. Interesting though that maybe, sadly, these old records were just very simple hieroglyphic instructions for preparing food.
Continuing our culinary historical journey, there are two interesting books which were published in the 14th Century : a recipe book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Amusingly, these two books have no connection with the indian curry that is familiar to us all today, but instead recipes for the types of food cooked for the rich and powerful of those days. Later on, in the 15th century, the Crusaders brought back many foods and spices from the holy land, including parsley, basil and rosemary. These new spices and herbs led to an explosion in books on cookery, most of which are kept safe in private collections. The TV revolution brought us cooking programs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, allowing everybody to search through thousands of recipes such as those found on this site. |
We hope you enjoy this Potato Cinnamon Rolls recipe.
