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Categories:
yeast sugar warm water potatoes sugar shortening butter salt eggs flour cold butter brown sugar ground cinnamon
Viewed: 27 - Published at: 8 years agoIngredients
- 1 pkg. dry yeast
- 1/2 tsp. sugar
- 1/4 c. warm water (105~ to 115~)
- 1 c. unsalted hot mashed potatoes
- 1 c. sugar
- 1/2 c. shortening
- 1/4 c. butter
- 1 tsp. salt
- 2 eggs, beaten
- 5 to 6 c. all purpose flour
- 1 c. cold butter, cut into 1/8 inch pieces
- 1 1/2 c. firmly packed brown sugar
- Ground cinnamon
Method
- Dissolve yeast and 1/2 tsp. sugar in warm water; let stand 5 minutes. Combine potatoes, 1 c. sugar, shortening, 1/4 c. butter and salt in a large mixing bowl; mix until shortening and butter melt. Stir in yeast mixture. Cover and let rise in a warm place (85°), free from drafts, about 1 1/2 hours or until spongy. Stir in eggs and enough flour to make a soft dough that leaves sides of bowl. Shape dough into a ball; place in a well greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, about 2 hours or until doubled in bulk. Turn dough out onto a lightly floured surface, and knead 5 minutes or until smooth and elastic. Divide dough in half; pat evenly into two greased 13 x 9 x 2 inch baking pans. Cover and let rise in a warm place (85°) free from drafts, about 1 1/2 hours or until doubled in bulk. Press slices of butter into dough at about 1/2 inch intervals in rows. Top each slice of butter with about 1 tsp. brown sugar. Sprinkle cinnamon over entire surface. Bake at 375° for 20 minutes or until golden brown. Cut into 2-inch squares and serve warm.
