Potato Cinnamon Rolls For Two

Name: Potato Cinnamon Rolls For Two
Ingredients: FOR THE DOUGH:; 5 ounces, weight Russet Potato, Peeled And Cut Into Chunks (see Note); 1-3/4 cup Water, Divided; 1-1/2 teaspoon Active Dry Yeast; 2 Tablespoons Sugar (plus A Pinch For The Yeast); 2 Tablespoons Butter, Melted (plus Extra For The Bowl); 1 cup Flour; FOR THE FILLING:; 2 Tablespoons Butter, Melted; 1/4 cups Light Brown Sugar; 1-1/2 teaspoon Ground Cinnamon, Divided Use; 1/2 cups Powdered Sugar; 1 dash Milk

13 ingredients

1 steps

Ingredients

FOR THE DOUGH:
5 ounces, weight Russet Potato, Peeled And Cut Into Chunks (see Note)
1-3/4 cup Water, Divided
1-1/2 teaspoon Active Dry Yeast
2 Tablespoons Sugar (plus A Pinch For The Yeast)
2 Tablespoons Butter, Melted (plus Extra For The Bowl)
1 cup Flour
FOR THE FILLING:
2 Tablespoons Butter, Melted
1/4 cups Light Brown Sugar
1-1/2 teaspoon Ground Cinnamon, Divided Use
1/2 cups Powdered Sugar
1 dash Milk

Directions

1

["See the note below about the potato. Place the raw potato and 1 cup of the water in a small saucepan. Bring to a boil and cook until the potato is done (it slides off a knife when pierced), about 10-15 minutes. After boiling, you will be left with around 1/4 cup of the water. Drain the potatoes, reserving 1/4 cup of the cooking water in a small bowl. Add 3/4 cup of fresh water to the reserved water. Place a thermometer inside the water and wait until it cools down to 108-115 F.", "Once the water has cooled to the ideal temperature range, add the yeast and a pinch of sugar. Stir to dissolve, and then let it rest until foamy, about 5 minutes. If the yeast does not foam, it's dead. If this happens you'll need to start over with fresh water and fresh yeast. If this does happen to you, you can use 1 cup of plain water for this step-no need to boil extra potatoes).", "Next, add the sugar, melted butter, and potato pieces to the bowl with the yeast. Stir very well to combine. Add the flour, and mix until combined. Grab the dough in one hand, and smear some butter up the sides and across the bottom of the bowl. Place the dough back in the bowl, cover with a towel and let it rise in a warm place for 45 minutes-1 hour, or until doubled. If your kitchen is cool, turn on the oven to 200 F for 5 minutes, turn it off, and place the bowl inside to rise.", "After rising is complete, the dough can be punched down and refrigerated overnight to bake in the morning. I've had great results making the dough the night before.", "Next, we'll roll out the dough and fill it. Dust the counter lightly with flour, and dump the dough onto the flour. Pat out the dough into a 6\" square. Pour on the melted butter. In a small bowl