Awesome Cinnamon Rolls


Dough:
2 pkgs active dry yeast
1 tsp sugar
1/3 cup warm water

1/2 cup warm mashed potatoes
2/3 cup sugar
1/4 cup sour cream
1/2 cup melted butter
2 eggs
1 tsp salt
3 cups unbleached flour

Smear:
1/3 cup butter
1 cup brown sugar
1/2 cup white sugar
2 egg whites
2 tsp cinnamon

Glaze:
1 1/2 cups powdered sugar
1 Tbs soft butter
enough milk or orange juice to make a thick pouring glaze

Preheat oven to 350F.  In a small bowl, combine the water, yeast and sugar; set aside to foam for about 5 minutes. In the bowl of an electric mixer, combine the warm mashed potato, sugar, sour cream, melted butter, eggs, and salt. Add the flour and yeast mixture.  Using the dough hook, mix the dough on speed 2, for 2 minutes.

Add additional flour, 1 tablespoon at a time, until dough just cleans the bowl, but is very soft. Cover with plastic wrap and allow the dough to raise until doubled in bulk, about 2 hours. Punch down and let rise again (about another 2 hours.) On a lightly flour surface, roll the dough into a rectangle and spread with smear. (The size of the rectangle will depend on how large you want the finished rolls.) Roll dough into cylinder. Cut into 1 1/2 inch slices. Place in a greased 9x13 oblong pan.

If baking immediately: Allow the rolls to rise again until doubled. Bake for 30 - 35 minutes at 350. Remove from oven when done and brush with melted butter. Drizzle with glaze while still hot.

Overnight method: Cover the rolls with plastic wrap and place in the refrigerator to raise overnight.  When ready to bake in the morning, remove rolls from the refrigerator and let stand at room temperature for about 15 minutes.  Then bake at 350F for 30-35 minutes, or until golden brown. Remove from oven and brush with melted butter.  Drizzle with glaze while still hot.

While the rolls are baking, combine the powdered sugar, butter, and enough milk to make a thick pouring glaze.  Use a spoon or the tines of a fork to drizzle the glaze over the rolls.  Use as much or as little as you like.

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