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Categories:Viewed: 29 - Published at: 7 years ago
Ingredients
- 1 cup milk
- 12 cup sugar
- 2 teaspoons salt
- 1 (7 g) package dry yeast
- 2 eggs, lightly beaten
- 1 cup mashed potatoes
- 5 12 cups plain flour, more if needed
- 1 34 cups unsalted butter
- 2 12 cups brown sugar, tightly packed
- 2 teaspoons ground cinnamon
- 1 12 cups pecans, chopped (substitute walnuts if preferred)
Method
- Scald milk and cool to lukewarm, then stir in sugar, salt and yeast.
- Stand for 2 minutes.
- Beat in the eggs, potato and 1 1/2 cups of the flour until just mixed.
- Stand for 10 minutes.
- Melt 1/2 cup of butter, cool to lukewarm, and after the 10 minutes has elapsed mix the butter into the yeast mixture.
- Stir in the remaining flour 1 cup at a time, until dough is smooth and not sticky.
- Knead for 10 minutes until smooth and elastic, adding more flour if needed.
- Transfer to a greased bowl, cover and let rise until tripled in size, about 3 hours.
- Melt another 1/2 cup of butter.
- Divide dough in half and roll each piece into a 1/4 inch thick rectangle and brush with the melted butter.
- Combine 1/2 cup brown sugar with the cinnamon and sprinkle on each piece of dough.
- Roll up like a jelly roll and slice into 1" pieces (9 per roll, 18 total).
- Melt the remaining butter (3/4 cup) and add 2 cups brown sugar in a saucepan over a medium heat and pour the mixture into a greased pan.
- (Recipe suggests 2 x 8-inch square pans, but I have also used one large roasting pan) Sprinkle the nuts evenly over the sugar mixture and place rolls flat side down.
- Cover and let rise again until doubled, about 1 hour.
- Preheat oven to 180c.
- Cook rolls until golden brown, about 25-30 minutes.
- Invert rolls onto a plate as soon as they come out of the oven so the caramel runs over the tops.
- Best served warm.
