Monday, February 13, 2012

Farmhouse Cooking....Farmhouse Cinnamon Rolls

                                                           Farmhouse Cinnamon Rolls

There's nothing like a delicious home made cinnamon roll. The tantalizing aroma of hot bread and sticky cinnamon filling teases the senses. Warm and gooey rolls challenge their restraint as they cool from baking. Cinnamon rolls fresh from the oven and covered in a buttery frosting..comfort food at it's best. Adults everywhere think back to mom or grandma with delicious memories from their own past. Go with me back to a time when home cooked breads were a common staple in the home and fresh cinnamon rolls meant Sunday morning. Grab your apron and let's cook up a batch!

Farmhouse Cinnamon Rolls

1 cup mashed potatoes
1 cup sugar
1/2 cup shortening
4 eggs
2 packets yeast
1 cup warm water
5 cups flour
One cup of brown sugar mixed with cinnamon to taste
enough butter to coat the dough (approx. 1 TBSP)
1 stick of butter
1 cup confectioners sugar

In a large mixing bowl - yes large, a big one, mix the potatoes and shortening until no lumps are found. Now stir in sugar and eggs. Dissolve the yeast in the slightly warm water before adding it to the potato mixture. (I use the liquid from my potatoes for the water or whey from cheese making) Stir in three cups of the flour, then knead in enough flour to make the dough smooth but not sticky. (I usually just knead this particular dough right in the bowl) Cover your bowl and allow the dough to rise one hour or until doubled in size.
 On a well floured surface (I use the kitchen table) roll your dough to 1/2 inches thickness. You want a long rectangle shape. Lightly butter the surface before spreading the cinnamon sugar mixture all over- covering every inch. Starting on the long side closest to you, roll the dough into a nice log. Cut your dough into two inch rolls and place them on a greased baking sheet. (we found that using dental floss helps the rolls keep their shape better than cutting with a knife) I generally get 16 to 18 rolls per batch. When they are all cut, cover them lightly and let rise thirty minutes while preheating your oven.
Bake your rolls for 20 minutes at 350 degrees. They should be lightly browned and "dry" looking- no gooey dough.
While they cool, mix with a mixer one stick of butter with one cup of powdered sugar. Frost the rolls when they are cool and serve at your own risk...warning...they are addictive!

Doesn't that sound good? Share some love with your family today and make some farmhouse cinnamon rolls for's a memory that will last a lifetime.


dr momi said...

.....ummm, yes that sounds good!

Simply Scaife Family said...

Making this for my sweethearts!

Heidi said...

YUMMY! Those look way too good to stop at just one. Thank you for sharing your recipe with us.

Kathy Felsted Usher said...

Butter and powdered sugar! I have always tried it with milk and powdered sugar and it's too thin or if you get it thick enough it's way too sweet. Thanks.