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Ингредиенты
- 1 lrg russet potato peeled
- 1 env dry yeast
- 1/2 tsp sugar
- 1/2 c. hot water (105F. to 115F.)
- 1/2 c. evaporated lowfat milk
- 1/4 c. honey
- 3 Tbsp. vegetable oil
- 1 tsp salt
- 5 c. unbleached all purpose flour (about)
- 2 x egg whites beaten to blend
- 1 1/4 c. firmly packed dark brown sugar
- 1 c. raisins
- 2 tsp grnd cinnamon Vegetable oil
Инструкции
- Cook potato in medium saucepan of boiling water till tender, about 30 min. Drain, reserving 3/4 c. cooking liquid. Mash potato and transfer 1 c. to large bowl, reserving remainder for another use. Mix 3/4 c. cooking liquid into potato. Cold to lukewarm.
- Sprinkle yeast and sugar over 1/2 c. hot water in small bowl; stir to dissolve. Let yeast mix stand till foamy, about 10 min. Add in yeast to mashed potato mix.
- Add in lowfat milk, honey, 3 Tbsp. oil and salt to potato mix. Stir in sufficient flour, 1 c. at a time, to create soft dough. Knead dough on lightly
- floured surface till smooth and elastic, adding more flour if dough is sticky, about 5 min. Let dough rest on floured work surface 20 min. Gently punch dough down.
- Grease large bowl. Add in dough, turning to coat entire surface. Cover bowl. Let dough rise in hot area till doubled in volume, about 40 min.
- Grease large cookie sheet. Gently punch dough down. Roll dough out on lightly floured surface to 20x15-inch rectangle. Brush dough with egg whites. Mix brown sugar, raisins and cinnamon in medium bowl. Spread sugar mix over dough, leaving 1-inch border on all sides. Starting at
- 1 long side, roll dough up jelly roll fashion to create cylinder. Healthy pinch seam to seal. Cut cylinder into 2-inch-wide pcs. Arrange rolls on prepared sheet, placing cut side up and spacing 2 inches apart. Brush rolls with vegetable oil. Let cinnamon rolls rise till doubled in volume, about 35 min.
- Preheat oven to 350F. Bake rolls till golden, about 30 min.
- Cold slightly in pan on rack. Serve hot or possibly at room temperature.
- Makes 10 rolls.
