This soft, supple sweet dough is made with half a pound of mashed Idaho® Potatoes. It bakes up tender and soft and is perfect for cinnamon rolls, King Cake, yeasted coffee cake and almost any other use for sweet dough you can think of. Once baked, your delicious sweet bread will stay soft for several days at room temperature. For longer storage, wrap well in plastic wrap and then foil or place in a heavy-duty freezer bag, pressing out as much air as you can, and freeze for up to a month.
Read Jenni's full post here.
To Shape and Bake:
*For a slightly less ooey-gooey filling, you may decrease the butter to 1½ sticks.
**About those dough ends: Using your bench knife, randomly slice up the leftover ends of dough and place them either in lined muffin tin cavities or a small pan lightly sprayed with pan spray. Let these rise and bake the same as you did the rolls. Now you have some "monkey bread," to munch on!
***If you want to bake all your cinnamon rolls in one pan, use a 9"x13" straight-sided cake pan. Otherwise, use whatever round or square pans you have. They will taste amazing either way. Whatever pan/s you use, spray them lightly with pan spray before filling them with the dough.
Established in 1937, the Idaho Potato Commission (IPC) is a state agency that is responsible for promoting and protecting the famous "Grown in Idaho®" seal, a federally registered trademark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. Idaho's ideal growing conditions, including rich, volcanic soil, climate and irrigation differentiate Idaho® potatoes from potatoes grown in other states.
661 South Rivershore Lane