Sunday, November 11, 2012

Prize-Winning Roll Dough

My mom is known for her rolls-they are famous. She made these all growing up and still makes them for every single funeral dinner she helps with. They are the best rolls I have ever tasted and most would agree. They usually take about 3 hours total (mostly raising time). This recipe also makes the best cinnamon rolls.

4 c. milk
2 c. mashed potatoes
1 c. warm water
4 T. yeast
4 eggs
1 c. sugar
4 t. salt
1 c. oil
about 10 cups of flour

Peel, dice and boil about 3 medium potatoes and mash them until they are lump-free (I use ricer) and cool. Scald 4 cups of milk in a heavy pan on medium heat, stirring constantly until bubbles and foam appear at the top (do not boil) and cool. In a very large bowl add warm water and yeast; sprinkle in a little bit of sugar to help it activate faster. In a smaller bowl, beat eggs and add salt and oil. After yeast sits for 10 minutes and bubbles up, add egg mixture, sugar, potatoes and milk (making sure they are not hot). Mix well, making sure there are no lumps from potatoes. Start adding flour, two cups at a time, and mix well with each addition. As soon as the dough is too thick to stir, dump 2 cups of flour on the counter and dump the dough on top. Top with another 2 cups of flour and work in, adding additional flour as needed (it should remain slightly sticky, adding enough to be able to handle). Kneed dough until it is as smooth as a baby’s bottom.

Wash out original large bowl and add oil to the bottom and sides. Put dough in the bowl and turn to coat all sides with the oil. Let rise in a warm spot (can use oven if has been warmed, but not hot) for about 45 minutes. Punch down and let rise for another 30 minutes.

For Dinner Rolls: roll into balls and place on greased cookie sheet. When doubled in size, bake at 375 degrees until golden brown (about 15-18 minutes). Rub butter on the tops of them as they come out of the oven.

For Cinnamon Rolls: divide dough in thirds and cover two of the sections and work with one at a time. Add a little flour to the counter and knead dough for a minute. Then shape into a rectangle and roll out into a very large rectangle. Spread melted butter and cinnamon-sugar mixture (2 cups brown sugar, 1 cup white sugar and 1 T. cinnamon) all over dough, up to the edges. Cut into fourths. Always working toward the raw cut edge, roll smaller rectangles like cinnamon rolls, pinching the raw edge together so there is no gap. Slice into 1 1/2 inch sections and placed on greased pan. When doubled in size, bake at 375 degrees until golden brown (about 12-15 minutes). After cinnamon rolls have cooled sightly, glaze with frosting (milk, powdered sugar, cream cheese and vanilla).

No comments:

Post a Comment