Cinnamon Yeast Rolls

Cinnamon Yeast Rolls

Ingredients
4 1/2 cups flour divided 1 1/2 and 3 cups
1 package active dry yeast 2 1/4 teaspoon
1 cup milk
1 cup mashed potato (russet) cooked
1/3 cup butter cut up
1/4 cup sugar granulated
1 teaspoon salt
2 eggs
cinnamon sugar mixture
1/2 cup brown sugar
1 1/2 teaspoon cinnamon
1-2 tablespoons flour
1/4 cup butter melted (for brushing)

Directions
In a large mixing bowl (of stand mixer) combine 1 1/2 cups of flour with yeast. Set aside.

Combine milk, potato, butter, sugar, and salt in a medium saucepan. Heat on medium heat until butter starts to melt.
Remove from heat.

Add to flour mixture and mix on low speed for about one minute.
Add eggs and continue beating until well incorporated (2-3 minutes). Scrape down sides of bowl.

Switch to dough hook.

Add the rest of the flour (3 cups) and mix for about 5 minutes until smooth and elastic. Alternately, you can knead by hand.

Place the dough in a lightly greased bowl. Make sure to turn dough in order to completely coat the dough with the grease.

Cover with plastic wrap.

Let rise for about 45 minutes or until doubled in size.
Punch dough.

Turn it out on a lightly floured board and let it rest for about 10 minutes.

Meanwhile, combine brown sugar, cinnamon and flour in a small bowl. Set aside.

Also, prepare pan (13 x 9 x 2 inches) by greasing or spraying with non-stick spray.

Preheat oven to 375 ° F.
Roll out dough until you get an 18 x 12 inch rectangle.
Brush the surface with melted butter and evenly sprinkle the cinnamon sugar mixture.

Roll into a log, starting with the long side.
Brush the top of roll with melted butter.

Cut the roll into 12 slices. Place in prepared pan. Cover with plastic wrap and let rise for about 30 minutes or until double in size.

Bake for about 30 minutes or until golden brown.
Cool slightly before drizzling with icing (if using)

On a very lightly floured sheet of parchment paper, with a floured rolling pin, roll out one ball of dough until you get a 12-inch circle.

Brush 1 tablespoon of room temperature butter over the entire surface of the dough.

Spread about 1 cup of the chocolate chestnut filling over the brushed butter. 

Slide the parchment paper with this first layer of star bread on a very large baking sheet. 

On another lightly floured sheet of parchment paper, with a floured rolling pin, roll out the second ball of dough to a 12-inch circle.

Gently remove from the parchment paper. Transfer and place it directly on top of the first layer.

Brush with 1 tablespoon of room temperature butter and spread another 1 cup of the filling over the top.

Finally, use the same parchment paper and roll out the final ball of dough. Remember to lightly flour both the rolling pin and the parchment paper. 

Once again, gently transfer and place it directly on top of the second layer.

SLICING THE STAR BREAD 

Place a glass, cup, or round cookie cutter, with a diameter of 3 inches, on the center of the dough. 

Use a very sharp knife, a bench scraper, or a pizza cutter, to cut the dough from the edge to the center into 16 even strips.

More specifically, begin by cutting the dough into 4 equal parts like in the photo above.

Working with each section, first cut in half; then cut each of these newly formed sections in half one more time. 

Repeat with the other three sections. 

Once this process is complete, you will create 16 equal strips of dough. 

TWISTING THE STRIPS OF DOUGH

With your fingers, pick up two side by side strips of dough. Gently make two complete twists away from each other. That is to say, you are twisting one strip in a clockwise direction, and the other counterclockwise. 

Press the ends together.

Continue until you have formed 8 points.

Cover with plastic wrap and let it rest in a draft-free space until almost double in size for 25- 30 minutes.

BAKING THE STAR BREAD

With a pastry brush, lightly brush the entire surface of the bread with egg wash. If desired, sprinkle with 1-2 tablespoons of turbinado sugar.

Everything Mashed Potato Flatbread

Everything Mashed Potato Flatbread

I’m in love with this easy to make light and fluffy Gluten Free Everything Mashed Potato Flatbread recipe. It’s inspired by what once was my favorite snack, the Everything Bagel. They’re generously topped with Poppy and Sesame Seeds, Dried Onion and Garlic and a little Basil and Salt. They’re just as tasty as a Bagel but are much Easier to Make. They make a perfect side for a big bowl of Soup, or a deliciously Soft Bun for Sandwiches or Burgers. They’re a great way to use up left over Mashed Potatoes.

Ingredients

2 Cups Prepared Mashed Potatoes (I used 2 Medium  

    Russet Potatoes)
1/4 Cup Melted Butter
1 Egg
1 Cup Rice Flour
1/4 Cup Corn Starch (or Tapioca or Potato Starch)
2 Tsp Baking Powder
1/2 Tsp Salt

For the Everything Topping:
2 Tsp Poppy Seeds
2 Tsp Sesame Seeds
2 Tsp Dried Garlic or 1/2 Tsp Garlic Powder
2 Tsp Dried Onion
1 Tsp Dried Basil
1/2 Tsp Salt

Directions 

1. Cook then mash the potatoes, then set aside to cool. Or use 2 cups of prepared mashed potatoes.

2. In a large bowl, add the mashed potatoes. Stir in the melted butter and the egg. Mix until smooth. Then add the rice flour, corn starch, salt and baking powder. Mix until a smooth dough forms. Wrap the dough ball in plastic wrap and place in the refrigerator for 1/2 hour.

3. Pre heat oven to 450 F.

4. In a small bowl mix the poppy seeds, sesame seeds, dried garlic and onion, basil and salt, until well combined.

5. Cut the dough into 8 pieces. Roll into balls and flatten with lightly (rice) floured fingers. Place onto a parchment paper lined baking sheet. Brush with melted butter then sprinkle with the everything mixture.

6. Bake for 15 minutes. Remove from the oven then brush with melted butter once more.

Amish Dinner Rolls

Amish Dinner Rolls

These rolls have the characteristic golden brown, rounded, smooth top of a classic dinner roll; we like to bake them rather tightly spaced, in a 9 x 13-inch pan, so that they crowd each other and become pull-apart rolls, with unbrowned sides, as they're baking. For round rolls that are browned all over, place them in a larger pan, farther apart, so that they won't touch one another while they're baking.
Ingredients:
2 eggs
1/3 cup sugar
1 1/2 teaspoons salt
6 tablespoons butter
1 cup unseasoned mashed potatoes, lightly packed*
2 1/2 teaspoons instant yeast
3/4 cup water (potato water, if possible)
4 1/4 cups Unbleached All-Purpose Flour
*1 medium-to-large baking potato will yield 8 ounces of mashed potato.

Directions:
Manual/Mixer Method: In a medium-sized mixing bowl, combine all of the ingredients, and mix until the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased or floured surface, and knead it for 6 to 8 minutes, or until it's smooth and shiny. Or knead it in a mixer, using the dough hook. Place the dough in a lightly greased bowl or rising bucket, turn to coat, cover the container with plastic wrap, and let the dough rise till it's doubled in bulk, about 90 minutes.

Bread Machine Method: Place all the ingredients into the pan of your bread machine in the order recommended by the manufacturer (usually, liquids first, yeast last). Program the machine for dough or manual, and press Start. Check the dough about 10 minutes before the end of the final kneading cycle and adjust its consistency as necessary by adding additional water or flour to form a soft, smooth ball. Allow the machine to complete its cycle, then allow the dough to remain in the machine till it's doubled in bulk, perhaps an additional 30 minutes or so.

Shaping: To make stand-alone rolls, divide the dough into 16 equal pieces. If you want to make soft-sided, pull-apart rolls, divide the dough into 15 pieces. This isn't as challenging as it sounds: first, divide the dough into three equal pieces (about 14 ounces, each). Pinch off one piece, about the size of a racquetball or handball (2 3/4 ounces), off each of the three pieces, setting the pinched-off pieces aside; then simply divide what's left of the three pieces into four pieces each. Presto! Fifteen balls of dough. Gently roll the dough balls under your cupped fingers till they're nice and round.

Place the 16 dough balls onto a parchment-lined or lightly greased baking sheet or sheets, leaving about 2 inches between them. Or place the 15 dough balls into a lightly greased 9 x 13-inch pan, spacing them evenly in five rolls of three balls each. Cover the pan(s) with a proof cover or lightly greased plastic wrap, and allow the rolls to rise for about 2 hours, till they're quite puffy; the rolls in the 9 x 13-inch pan should be touching (or almost touching) one another.

Baking: Bake the rolls in a preheated 350°F oven for 20 to 25 minutes, till they're golden brown. Remove them from the oven, carefully turn them out of the pan -- the pull-apart rolls will come out all in one piece -- and brush them with melted butter, if desired. Serve warm or at room temperature. Yield: 15 or 16 rolls.