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CINNAMON ROLLS

Recipe from Rebecca Rather

1 cup potatoes, boiled and mashed*
1/2 pound butter, melted
3 whole eggs, beaten
1-1/2 cups potato water, warm*
3/4 cups granulated sugar
2/3 ounce yeast
7 cups all-purpose flour
1/2 teaspoon salt
1/4 pound butter, melted
4 cups brown sugar
1/8 cup cinnamon

After boiling potatoes do not drain off water. Reserve 1 1/2 cups Potatoe water will be used for recipe.

Step 1

Mix yeast with 1 teaspoon sugar and 1/4 cup potato water. Set aside until foamy. Whip potatoes with melted butter.

Step 2

Whisk eggs, potatoes, salt, remaining water and sugar, and potato mixture. Slowly add flour. Pour into greased bowl. Let rise until double in size. Punch down and refrigerate until next day.

Step 3

Roll 1/4-inch thick. Spread with melted butter. Top with cinnamon and brown sugar. Bake at 350 for 35 minutes or until nicely brown.

GROCERY LIST

Produce
potatoes
Dairy
butter
eggs
Grocery
sugar
yeast
flour
salt
brown sugar
cinnamon

1. Dough must be refrigerated overnight. Prepare the dough at least a day before you plan to serve the rolls.

2. Make a double batch ahead of time and keep dough or formed rolls tightly covered in the refrigerator for up to 3 days.

3. For variety, try adding pecans, walnuts, or raisins as you're rolling up the dough.

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