Cinnamon Rolls

Name: Cinnamon Rolls
Ingredients: 1/2 cup instant potato flakes; 1 cup water; 2 (1/4-ounce) envelopes active dry yeast; 2 cups warm water (100° to 110°); 9 1/2 to 10 cups all-purpose flour; 5 large eggs, lightly beaten; 1 cup sugar; 1 cup shortening, melted; 1 tablespoon salt; 1/2 cup butter or margarine, softened; 1 1/3 cups firmly packed light brown sugar; 4 teaspoons ground cinnamon; 1/2 cup chopped pecans, toasted; 1/2 cup raisins (optional)

14 ingredients

8 steps

Ingredients

1/2 cup instant potato flakes
1 cup water
2 (1/4-ounce) envelopes active dry yeast
2 cups warm water (100° to 110°)
9 1/2 to 10 cups all-purpose flour
5 large eggs, lightly beaten
1 cup sugar
1 cup shortening, melted
1 tablespoon salt
1/2 cup butter or margarine, softened
1 1/3 cups firmly packed light brown sugar
4 teaspoons ground cinnamon
1/2 cup chopped pecans, toasted
1/2 cup raisins (optional)

Directions

1

Stir together potato flakes and 1 cup water in a microwave-safe bowl. Microwave at HIGH 3 minutes; stir.
2

Combine yeast and 2 cups warm water in a 2-cup glass measuring cup; let stand 5 minutes.
3

Combine mashed potatoes, 4 cups flour, eggs, and next 3 ingredients in a 6-quart bowl. Stir in yeast mixture until blended. Gradually stir in remaining 5 1/2 to 6 cups flour until soft dough forms.
4

Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
5

Divide dough in half. Roll each portion on a lightly floured surface into an 18- x 15-inch rectangle. Spread each with half of butter; sprinkle with 2/3 cup brown sugar, 2 teaspoons cinnamon, 1/4 cup pecans, and, if desired, 1/4 cup raisins. Roll up, jellyroll fashion, starting at a long edge. Cut each roll into 1-inch-thick slices. Arrange in 4 (13- x 9-inch) pans or 8 (8-inch) square pans.
6

Cover and let rise in a warm place (85°) free from drafts, 30 minutes or until doubled in bulk.
7

Bake at 375° for 25 minutes or until golden. Drizzle with Glaze.
8

NOTE: Unbaked rolls may be frozen. To bake, remove from freezer, and thaw in refrigerator 8 hours. Bake as directed.