On Mon, 21 Mar 2011 13:44:34 -0700, "Paul M. Cook" >
wrote:

>
> I am not sure what you describe but IMO the very best dough for cinnamon
> buns is a potato refrigerator dinner roll. A typical recipe will use a cup
> of mashed potatoes, shortening, egg and sugar. I would say the result is
> "stringy" in that the bread peels apart in layers almost as if it had
> multiple laminations.
>
> Paul

You made me look, so I might as well add a recipe I found for that. I
might use it to make cinnamon rolls.

Potato Refrigerator Rolls
http://thepioneerwoman.com/tasty-kit...gerator-rolls/
Added by sleepycathollow on July 20 2009 in Breads Dinner Rolls

Servings 24

Prep Time 10 Minutes Cook Time 20 Minutes Difficulty Easy


Ingredients

1 package Dry Yeast
1-½ cup Warm Water
1 cup Smashed Potatoes
2/3 cup Shortening
½ cup Sugar
1-½ teaspoon Salt
1 cup Milk, Scalded OR Potato Water
2 whole Eggs Beaten
6 cups Flour

Preparation Instructions

Put yeast in warm water.

In your mixing bowl combine smashed potatoes, shortening, sugar, and
salt. Pour the scalding milk/or potato water over this mixture.

Add softened yeast mixture, 2 eggs and 3 cups of the flour. Beat
until smooth. Add about 3 more cups of flour and knead.

Store in refrigerator several hours or until double in bulk (or for a
few days).

This is where you can either make them all into dinner rolls and bake
in a 350F-375F oven for 20 minutes.


OR……make sweet sticky rolls.

Take 1/2 of the recipe from the refrigerator and roll dough to 9?x18?.
Spread with at least 2 TBSP butter and sprinkle with 1/2 cup of white
sugar and 2 tsp of cinnamon.

Roll up and cut into 1inch slices and put in a 13x9 inch pan that has
the following in the bottom:
1/2 cup melted butter, 1/2 cup brown sugar, and 1/2 cup chopped pecans
(optional…but not in my house!)

Let rise till double in size then bake in a 375F oven for 25 minutes.

Immediately invert onto a large tray.


--

Today's mighty oak is just yesterday's nut that held its ground.