Cinnamon Rolls

by Gina Houghton

These were the rolls Gina taught us how to make at Souper Saturday!  Delicious!

In bowl:
Dissolve 4 T yeast and 1 T sugar in 1/2 cup warm water.

In saucepan:
Scald 3 cups milk, then add 1-1/2 cups water and 1-1/3 cups butter

In mixing bowl:
Stir together:
-1 cup potato flakes (or pearls)
-1 T salt
-1 cup sugar
-6 beaten eggs

Then add scalded milk mixture to potato mixture.  Mix well.  Then add 3-4 cups flour.  Mix well.  Add yeast that has fully raised.  Mix well.  Continue adding flour until dough pulls away from sides of mixing bowl, about 10 cups total-give or take.

Spray or grease large bowl and place dough in.  Cover with a wet, warm towel.  Let raise for 1 hour, then punch down.  Roll out on floured counter until about 1/4" thick.  Melt 1 stick butter and pour over dough.  Spread with hand, then sprinkle with cinnamon-sugar mixture.  Leave plan or add raisins or chocolate chips.

Start rolling up on one end and roll all the way across to the other side, keeping it tight as you go.  to cut, use twine or dental floss.  Slide it under the dough about 1/2" to 1" from the end. Cross at the top and pull.  Place on a cookie sheet; let raise until doubled in size.  Bake.

Frost with cream cheese frosting.