Ingredients with Measurements:
- 1 cup mashed potatoes
- 1/2 cup warm milk
- 1/4 cup sugar
- 1/4 cup unsalted butter, melted
- 2 teaspoons active dry yeast
- 2 eggs
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
- 1/2 cup raisins (optional)
Special equipment needed:
- Stand mixer with dough hook attachment
- Rolling pin
- 9x13 inch baking dish
- Pastry brush
Step-by-step instructions:
1. In the bowl of a stand mixer, combine mashed potatoes, warm milk, sugar, melted butter, and yeast. Let sit for 5 minutes until yeast is activated.
2. Add eggs to the mixture and beat on low speed with the dough hook attachment.
3. In a separate bowl, whisk together flour, salt, nutmeg, and cinnamon.
4. Gradually add the flour mixture to the potato mixture, beating on low speed until a smooth dough forms.
5. Turn the dough out onto a floured surface and knead for 5 minutes until the dough is smooth and elastic.
6. Place the dough in a greased bowl, cover with a clean towel, and let rise in a warm place for 1 hour.
7. Preheat the oven to 350°F.
8. Roll the dough out into a rectangle shape on a floured surface.
9. Spread softened butter over the dough, leaving a 1-inch border around the edges.
10. Sprinkle brown sugar, cinnamon, and raisins (if using) over the butter.
11. Roll the dough tightly into a log shape, starting at the long edge.
12. Cut the log into 12 equal pieces.
13. Place the rolls in a greased 9x13 inch baking dish.
14. Cover the dish with a clean towel and let rise for 30 minutes.
15. Brush the tops of the rolls with melted butter.
16. Bake for 25-30 minutes until golden brown.
17. Let cool for 5 minutes before serving.
Time:
Preparation time: 2 hours
Cooking time: 25-30 minutes
Temperature:
Preheat oven to 350°F.
Serving size:
12 rolls
Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 47g
Protein: 6g
Substitutions for ingredients:
- Whole milk can be used instead of warm milk.
- Margarine can be used instead of unsalted butter.
- Instant yeast can be used instead of active dry yeast.
- Raisins can be omitted or substituted with chopped nuts.
Variations:
- Add chopped nuts or chocolate chips to the filling.
- Drizzle with a glaze made of powdered sugar and milk.
Tips and tricks:
- Make sure the dough is rolled tightly to prevent the filling from falling out.
- Use dental floss to cut the dough into equal pieces.
- Let the rolls cool slightly before adding the glaze.
Storage instructions:
Store leftover rolls in an airtight container at room temperature for up to 2 days.
Reheating instructions:
Microwave individual rolls for 10-15 seconds or reheat in the oven at 350°F for 5 minutes.
Presentation ideas:
Serve the rolls on a platter with a dusting of powdered sugar.
Garnishes:
Sprinkle with cinnamon sugar or powdered sugar.
Pairings:
Serve with a hot cup of coffee or tea.
Suggested side dishes:
Fresh fruit or yogurt.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk at a time until the dough comes together.
- If the rolls are not rising, make sure the yeast is fresh and the dough is in a warm place.
Food safety advice:
Make sure to wash your hands and clean all surfaces and equipment before starting the recipe.
Food history:
Potato doughnuts were popular during World War I when wheat flour was scarce. The addition of mashed potatoes made the doughnuts more filling and moist.
Flavor profiles:
Sweet, cinnamon, and buttery.
Serving suggestions:
Serve warm with a cup of coffee or tea for breakfast or brunch.
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Taste: Sweet, Savory, Buttery, Cinnamon, Cinnamon-Spiced