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Soft Potato Cinnamon Rolls Cinnamon Roll Bars Recipe, Potato Cinnamon

3 Tbsp. dry instant potatoes. 1 c. warm water. Combine yeast, sugar, instant potatoes and water. Stir to mix. Pour mixture into a jar (I use a clean spaghetti sauce jar); cover and refrigerate for 3 days (no longer than 1 week). Remove and "feed" starter as per "feeder" recipe. Feed dough 2 or 3 times before making bread.

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Slice into 1 to 1-1/2 inch portions and place (with some room between each roll) in 9x13" pan. Repeat with other half of dough. Should make about two 9x13" pans total. Cover and raise for two hours or until size doubles. Uncover and bake at 350º for 17-20 minutes or until golden brown. While baking, make frosting.

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Let rise in a warm, draft free area about 1 hour, until doubled in size. Punch dough down; divide in half. Roll one portion of dough on a lightly floured surface to a 12 x 18-inch rectangle. Spread with half the butter. Combine sugar and cinnamon; sprinkle half of the mixture over surface. Roll up tightly lengthwise, sealing edges.

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Place the 1/2 cup butter in the bowl of a stand mixer or large bowl. Pour hot milk over butter. Add sugar, mashed potatoes, and salt. Allow to cool slightly while you do the next step. Dissolve yeast in the 1/2 cup warm water. Add to milk mixture with eggs and 4 cups of the flour. Beat until smooth and well blended.

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Add yeast into 1/2 cup of warm water, allow to proof for 5-10 minutes. Mix together 3 cups flour, powdered milk, potato flakes, sugar and salt. Add eggs, butter and yeast mixture. Add in remaining water and and 5 cups of flour, more flour as needed. Knead until dough is soft and smooth dough, about 4-5 minutes.

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Directions: Spray two 8- or 9-inch round baking pans with cooking spray. Add 3 ½ cups flour to a large mixing bowl. Set aside. In a medium saucepan, scald the milk by heating it over medium heat until foam forms around the edges but milk does not reach a boil. Turn off heat and add butter, sugar, potatoes, and salt.

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In a large mixing bowl, combine water, sugar, sourdough starter, oil, and 1 TBS instant yeast. Leave it for about 10 minutes, or until the yeast is active and foamy. Once the yeast is active, add in the salt, and about 5 cups of bread flour. Mix together well. Slowly add in the last cup of flour.

Potato Cinnamon Rolls

In separate bowl combine the brown sugar and cinnamon. It's time to roll. 1.After the dough has risen its first rise, turn it out onto a floured work surface. 2.Divide the dough into three equal sized pieces, about 19 ounces each. This recipe will make 3 jumbo cinnamon rolls.

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In a large bowl, combine the warm water, powdered milk, potato flakes, sugar, salt, yeast. Whisk them together - this helps to break up the powdered milk and potato flakes and gets all of those ingredients incorporated before adding the heavier ingredients. Pour the yeast mixture into the bowl of a stand mixer.

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Pour the wet ingredients into the dry ingredients and mix together until a soft dough forms. On a floured surface, roll the dough out into a large rectangle. Spread softened butter over the dough and sprinkle with a mixture of cinnamon and sugar. Roll the dough up tightly and cut into 1-inch thick slices.

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On a lightly floured or greased countertop, roll or pat the soft dough into a 20X12-inch rectangle (doesn't have to be exact). Spread the softened butter evenly on the dough. Combine the filling ingredients in a bowl until evenly mixed. Sprinkle the mixture evenly over the butter and pat lightly.

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Transfer the potato mixture to the bowl of a stand mixer fitted with the hook attachment, then add the yeast and sugar mixture. Mix on medium-low speed until well blended, about 2 minutes. Add 4 cups of flour, 1 cup at a time, mixing well after each addition until a sticky dough forms.

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While the cinnamon rolls are baking in the oven, now is the time to mix up the icing. Step 1: Add the powdered sugar, melted butter, vanilla extract, and milk to a small to medium-sized mixing bowl. Step 2: Next mix until it is smooth. Step 3: Pour over warm cinnamon rolls and spread evenly.

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Cover the dough and let it rest for at least 20 minutes. While the dough is resting, go ahead and butter a jelly roll pan. You could also use 2 9×13-inch pans. This is also a good time to get your cinnamon sugar ready. Add 1/2 cup sugar to a bowl and mix in 2 tsp. cinnamon. Also, melt 6 Tbsp. butter in a separate bowl.

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Using a bench knife or a serrated knife, cut the log into 16 slices. Space eight rolls in each of the prepared pans. Cover the pans and let the rolls rise until they're noticeably puffy, about 1 to 2 hours; they should spread out and start to crowd one another. While the rolls are rising, preheat the oven to 375°F.

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In a medium saucepan heat and stir milk, mashed potato, the 1/3 cup butter, the granulated sugar, and salt just until warm (120°F to 130°F) and butter almost melts; add to flour mixture along with the eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes.