Raisin Cinnamon Rolls
Source of Recipe
The kitchen
List of Ingredients
- 2 medium potatoes,peeled and diced
- 1 package (1/4 oz)active dry yeast
- 1 teaspoon plus 1/4 cup sugar,divided
- 1/2 cup evaporatedfat-free milk
- 1/4 cup honey
- 3 tablespoons canola oil
- 1 teaspoon salt
- 1/2 teaspoon butter flavoring
- 5 cups all-purpose flour
- 2 egg whites,lightly beaten,divided
- 1 1/4 cups packed brown sugar
- 1/2 cup cup raisins
- 2 teaspoons ground cinnamon
- Glaze:
- 1 1/2 cups confectioners sugar
- 3 tablespoons fat-free milk
- 1/2 teaspoon vailla extract
Instructions
- In a saucepan cook potatoes in 1 1/2 cups of water until very tender;drain,reserving 3/4 cup cooking liquid
- Mash potatoes;set aside 1 cup (refrigerate any remaining potatoes for another use)
- Heat reserved cooking liquid to 110 to 115 degrees if necessary.
- In a mixing bowl, dissolve yeast in warm liquid.
- Add 1/2 teaspoon sugar;let stand for 5 minutes
- Add the milk,honey,oil,salt,butter flavoring, and remaining sugar,2 cups flour and reserved potatoes
- Beat until smooth
- Stir in enough remaining flour to form a soft dough
- Turn onto a floured surface;knead until smooth and elastic,about 6 to 8 minutes
- Place in a greased bowl,turning once to grease top
- Cover and let rise in a warm place until doubled,about 1 1/2 hours
- Punch dough down,turn onto alightly floured surface;roll into an 18 inch x 13 inch rectangle
- Brush with some of the egg whites
- Combine brown sugar,raisins and cinnamon;sprinkle over dough to within 1 inch of edges
- Roll up jelly roll style,starting with a long side;pinch seam to seal
- Cut into 18 slices
- Place cut side down in two 9 inch square baking pans coated with nonstick spray
- Brush with remaining egg white
- Cover and let rise until doubled, about 30 minutes
- Bake at 350 for 20 to 25 minutes or until golden brown
- Cool on a wire rack
- Combine glaze ingredients;drizzle over rolls
Final Comments
18 rolls
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