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 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 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 have the following mixture:
4 tablespoons butter, melted with 1 cup of brown sugar, ½ cup dark corn syrup. Pour into 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.