Cinnamon Potato Rolls Recipe
Ingredients
| Shortening | 1/2 Cup (16 tbs) | |
| Milk | 2 Cup (16 tbs), scalded | |
| Eggs | 2 , beaten | |
| Salt | 1 Teaspoon | |
| Sugar | ||
| Potatoes | 1 Cup (16 tbs), mashed | |
| Yeast package | 2 | |
| Lukewarm water | 1/4 Cup (16 tbs) | |
| Flour | 7 Cup (16 tbs) | |
| Seedless raisins | 1 Cup (16 tbs) | |
| Nuts | 1 Cup (16 tbs), chopped | |
| Soft butter | ||
| Cinnamon | ||
Directions
Dissolve the shortening in the milk in a bowl and cool to lukewarm.
Stir in the eggs, salt, 1 cup sugar and potatoes.
Dissolve the yeast in lukewarm .water, then stir into the potato mixture.
Stir in the flour, raisins and nuts and mix thoroughly.
Let rise until doubled in bulk.
Roll out on a floured surface 1/2 inch thick and spread with butter.
Sprinkle with sugar and cinnamon.
Roll as for jelly roll and slice.
Place, cut side up, in a well-greased baking pan and let rise until doubled in bulk.
Bake at 350 degrees until golden brown.
Stir in the eggs, salt, 1 cup sugar and potatoes.
Dissolve the yeast in lukewarm .water, then stir into the potato mixture.
Stir in the flour, raisins and nuts and mix thoroughly.
Let rise until doubled in bulk.
Roll out on a floured surface 1/2 inch thick and spread with butter.
Sprinkle with sugar and cinnamon.
Roll as for jelly roll and slice.
Place, cut side up, in a well-greased baking pan and let rise until doubled in bulk.
Bake at 350 degrees until golden brown.
Chef
