"Years
ago, a close relative sent me a newspaper recipe clipping for potato
dinner rolls that were popular with the inmates at Jefferson County
Jail. I transformed the recipe into these potato-cinnamon rolls and
named them accordingly."
FOR THE DOUGH:
2 medium russet potatoes
1 ounce active dry yeast (4 packets)*
3/4 cup plus 1 teaspoon sugar
1 cup (2 sticks) unsalted butter, melted
3 large eggs
2 teaspoons salt
9 cups unbleached flour
FOR THE FILLING:
4 cups pecans
4 cups firmly packed golden brown sugar
2 tablespoons ground cinnamon
1 cup (2 sticks) unsalted butter, melted
FOR THE ICING:
2 1/2 cups powdered sugar
1/4 cup milk
1/2 teaspoon vanilla extract
TO PREPARE THE DOUGH:
Fill
a large saucepan three-quarters full with water and set on high heat to
boil. Peel and quarter the potatoes. Add the potatoes to the water and
bring to a second boil. Decrease the heat to medium until the potatoes
are simmering. Cook the potatoes until tender when pierced with a fork,
about 10 to 15 minutes. Remove the potatoes, reserving 3 cups of the
cooking water. Set the potato water aside to cool, until it registers
110 to 115 degrees F on a candy thermometer.
In a large bowl, mash the potatoes - you will have 1 1/2 to 2 cups worth - by hand or using a mixer on medium speed.
In
a medium bowl, mix the reserved cooled potato water, yeast, and the 1
teaspoon of sugar. Stir until the yeast has dissolved. Let the mixture
rest until foamy, about 5 minutes.
In a large bowl, whisk
together the potatoes, 1 cup sugar, melted butter, eggs, salt, and
yeast–potato water. Add the flour in 3-cup increments and stir with a
spoon until the flour is incorporated. Place the dough in a large
greased bowl. Cover with a damp cloth and leave in a warm place until
the dough doubles in size, about 1 to 1 1/2 hours.
Leaving the
dough in the bowl, punch it down until it deflates (1 or 2 punches with
your fist will do). Cover the bowl with plastic wrap.
At this point the dough can be refrigerated until the next day.
TO MAKE THE FILLING:
Preheat the oven to 350 degrees F.
Arrange
the pecans on a baking sheet in a single layer and toast them in the
oven for 7 to 9 minutes, until golden brown and aromatic. Coarsely chop
the pecans.
Combine the brown sugar and cinnamon in a medium bowl.
TO SHAPE AND BAKE THE ROLLS:
Remove
the dough from the bowl and divide it in half. On a clean, floured
surface, roll each half into a 1/4-inch-thick rectangle. Spread each
rectangle with half of the melted butter. Cover each buttered rectangle
with half of the brown sugar mixture. Sprinkle the dough with an even
layer of pecans.
Generously grease two (9 by 13-inch) disposable pans with butter.
Carefully
roll up each rectangle, starting on 1 long side of the dough. Using a
very sharp serrated knife, cut each roll crosswise in 2-inch slices.
Place the slices, cut side down, in the pans, spacing the rolls about 1
inch apart so they have room to expand. Make sure the end flap of each
roll is set snugly against a side of the pan, so it does not unravel
while rising. Put 8 rolls in each pan.
(At this point the rolls
can be tightly covered in a layer of plastic wrap and a layer of foil
and frozen up to 3 weeks. Defrost the rolls in the refrigerator
overnight or for 1 hour at room temperature and continue following the
directions from this point.)
Set the rolls in a warm, draft-free place and let them rise until they get puffy, 45 minutes to 1 hour.
Preheat the oven to 375 degrees F.
Bake the rolls for 20 to 25 minutes, or until light brown.
TO MAKE THE ICING:
Combine the powdered sugar, milk, and vanilla in a medium bowl. Spread the icing on top of the rolls while they are still warm.
Serve warm or at room temperature.
RATHER SWEET VARIATION:
FOR ORANGE-POTATO ROLLS:
Prepare
the dough as directed. For the filling, substitute 4 cups granulated
sugar for the brown sugar, omit the cinnamon, and stir in 2 tablespoons
grated orange zest. For the icing, substitute 1/4 cup freshly squeezed
orange juice for the milk, and substitute 1 tablespoon grated orange
zest for the vanilla.
*TIP: Is it dead or alive? Mixing
the yeast with water and sugar and waiting a few minutes to see if it
will foam tells you whether the yeast is viable. If it doesn't foam, the
yeast is dead and your rolls won't rise. Throw the mixture away and
start again with a new batch of yeast. By "proofing," or testing, the
yeast's viability, you avoid wasting a whole batch of dough and a whole
lot of time.
Makes 24 large rolls
Source:
The
Pastry Queen: Royally Good Recipes from the Texas Hill Country's Rather
Sweet Bakery and Cafe by Rebecca Rather with Alison Oresman