Cinnamon rolls (bechtel)
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | WATER (120-degrees) |
| ½ | cup | GRANULATED SUGAR |
| ½ | cup | VEGETABLE OIL |
| ½ | cup | POTATOES, mashed (unseasoned and |
| Without milk) | ||
| 1 | EGG | |
| 2 | teaspoons | SALT |
| 3 | tablespoons | ACTIVE DRY YEAST |
| 3 | tablespoons | NONFAT DRY MILK POWDER |
| 3 | cups | UNBLEACHED ALL-PURPOSE FLOUR |
| 2½ | To 3 cups BREAD FLOUR | |
| ⅓ | cup | BUTTER, softened |
| ¾ | cup | BROWN SUGAR |
| 1½ | tablespoon | GROUND CINNAMON |
| FROSTING | ||
| ½ | cup | BUTTER (1 stick), softened |
| 2 | tablespoons | ALL-PURPOSE FLOUR |
| 1 | cup | CONFECTIONER'S SUGAR |
| Speck SALT | ||
| 1 | teaspoon | VANILLA EXTRACT |
| In a large mixer bowl, place the warm water, sugar, oil, | ||
| Potatoes, egg, salt, and yeast and mix thoroughly. Add the | ||
| Milk powder and the all-purpose flour; beat for 3 minutes. | ||
| Gradually add the bread flour, and when the dough is | ||
| Workable, transfer to a lightly floured surface (or use the | ||
| Dough hook attachment on your electric mixer) and knead for | ||
| 10 | Minutes. | |
Directions
SUETTA BECHTEL'S CINNAMON ROLLS (Makes 8 very large rolls or 27 standard rolls)