Yesterday I posted an essay called, Grandma’s Sweet Rolls, which really was more a story about Grandma than her rolls.
Today I am giving you her potato cinnamon rolls recipe.
Word of warning: this is not a recipe for calorie counters, health fanatics or sugar busters. Nor is it a recipe for individuals who possess zero patience. What it really is, is a step back in time, a time when women spent hours in the kitchen, made food from scratch and swapped stories with each other while they baked.
Grandma grew up on a working ranch in Wyoming — although she eventually traded that life for California — the traditions that shaped her remained.
If you decide to try your hand at this please let me know how it turns out. This much I can promise you — every bite you take will include a little slice of heaven — enjoy.
Grandma’s Potato Cinnamon Rolls:
The base of the recipe is the potato. Making mash potatoes for dinner? Reserve ⅔’s cup mash potato, add ⅔’s cup potato water and mix. Transfer mixture to a large mixing bowl.
In a separate container (I use a Pyrex glass measuring cup) dissolve 2 ¼ teaspoons of yeast and a pinch of sugar in half a cup of hot water. Allow mixture to proof, then add it and 1 ¼ cups of scalded milk, ½ stick of softened butter, ⅓ cup of white sugar, 2 beaten eggs and a teaspoon of salt to the potato mixture in the mixing bowl.
Once the mixture has a sticky consistency, add more flour and knead together with your hands.
Then flour a hard surface, transfer dough to it and knead until it is soft and velvety.
Clean mixing bowl, then place the round of dough in it, cover then place it in a warm place (I use the top of my dryer) and leave it until it has doubled in size.
Now the fun begins. On a hard lightly floured surface punch down the dough and divide into two balls. Then using a rolling pin, roll out the dough, you want a large rectangle of dough when you are done. Then lightly butter the dough and sprinkle a mixture of cinnamon sugar all over the dough surface. Once it’s completely covered sprinkle a handful of raisins, then, slowly roll the dough in jelly roll fashion. Transfer dough log to a surface you can cut on.
In a small saucepan combine ½ a cup of dark corn syrup, 4 tablespoons of butter and 1 cup of brown sugar. (Trust me, it’s worth it!) Heat until all melted together.
Add the melted sugar mix to a baking pan then sprinkle chopped pecans on top of it.
Slice the dough log into 1 plus inch pieces and place cut side down in the pan.
Bake at 350° until light brown (about 20 minutes +/-). Remove from oven and immediately flip upside down onto a cookie sheet or pan. Eat while hot!
⅔ Cup Mashed Potatoes
⅔ Cup Potato Water
1 ¼ Cup Milk, scalded
Dissolve 2 ¼ teaspoons of yeast in ½ cup hot water with a pinch of sugar
½ stick of butter
⅓ cup sugar
2 eggs, beaten
1 teaspoon salt
Combine above ingredients and flour to make a medium soft dough. Let rise until doubled in bulk. Roll small portions, jelly-roll fashion. Sprinkle on sugar, cinnamon, and raisins after first buttering dough. Roll up and slice. Place cut side down in a 9 X 12 pan that has the following mixture:
4 tablespoons butter, melted with 1 cup of brown sugar, ½ cup dark corn syrup. Pour into the pan then sprinkle with chopped pecans.
Bake at 350° till light brown and rolls spring back to touch. Once you pull baked rolls out of the oven, turn pan upside down immediately onto a platter or into a pan.