Spudnut Cinnamon Rolls and Coffee, Breakfast of Real People

Intro: Spudnut Cinnamon Rolls and Coffee, Breakfast of Real People

A cinnamon roll and a cup of coffee will get you started.

STEP 1: Start With Putting a Cup of Cubed Potatoes on to Boil in 2 1/2 Cups of Water

* 2 cups warm potato water

* 1/2 cup milk

* 1/2 cup butter

* 2 pks dry yeast

* 2 eggs

* 1 cup mashed potato

* 1/3 cup sugar

* Tbs salt

* 7 1/2 cups bread flour

STEP 2: Proof the Yeast

Pour the water off the potatoes into a bowl. Let it cool enough for the yeast. I can NOT wait so I put it in the freezer until I can put leave my finger in it. Don't let it get too cold.

Sprinkle the yeast over the water with a little sugar. Let set till foamy.

ADD:

milk

butter

eggs

potato (mashed with a fork)

sugar

MIX with mixer or by hand until well blended

Add flour a cup at a time. Put the salt in with the last cup. PSST... don't forget the salt.

STEP 3: Turn Out Onto Well Floured Surface

Kneed till elastic, about 5 minutes.

Put in greased bowl and cover.

Let rise until double in bulk.

I make the dough the day before and put it in the fridge.

STEP 4: The Filling

I used a cereal bowl half full of sugar

Sprinkle cinnamon to taste

Melt butter to make a paste

There are numerous ways to make this your own. You can spread the butter on and sprinkle brown sugar and cinnamon. Add raisins, nuts, etc.

ROLL dough to 1/4 inch and spread mixture with back of a spoon.

Roll up and cut with a piece of thread.

STEP 5: Let Rise Until Double in Size

I made my 80 year old mom an apron with the recipe printed upside down so she can read it while she is baking.

BAKE 375 degrees until golden brown. About 15 minutes depending on how thick you cut them.

You can add a frosting with 2 cups powered sugar, 1 Tbs soft butter, 1 tsp vanilla extract, 3 Tbs milk. Or just leave plain if you are trying to eat and drive and don't want a mess on your shirt.

Comments

[gralan]

I grew up eating spudnut doughnuts, so I'm gonna be right on top of this recipe. Thanks.

Well, when I say on top of it I don't mean sitting on it or. . .nevermind.

[YdnicR]

:)

[mrsmerwin]

I have never used potato water. What does it do for the recipe?

[YdnicR]

If I boil the potatoes dry and don't have enough water, I just use water. I think the potatoes themselves give the moist soft texture to the dough. The potato water is just icing on the cake? Saves water? I don't know.

[gralan]

Water from boiled tators is a trick over a century old, for extending the life of baked goods actually. I do this with my Ooo-wee-dat's-a-fine-biscuit recipe, replacing 1/2 the liquid with potato water. Those biscuits stayed fresh for 4 days in a bag in the kitchen cupboard, I ate them all before I could find out how long after that they'd last. hahaha

[YdnicR]

Thanks for the info. My baked goods are lucky to make through the night. I would never get to test it out but good to KNOW!

[YourMagesty]

Oh, gracious me! WHERE do you live.....I'll be right over! : )

[YdnicR]

I live in Mississippi at the moment. What time will you be here? Do you want them ready or do you want to help make them?

[YourMagesty]

LAUGHING! Do-not-tempt-me! Ohh, but I can dream, can't I..... Yumm!

[grannyjones]

I often wonder why bread is so good when made with potato, but it is always good. My mother made sticky buns with butter and brown sugar on the bottom--ideally with lots of pecans. Pure Heaven!

[YdnicR]

I think the potato makes the bread or rolls such a nice soft and moist texture. Those sticky buns sound GREAT! Makes me want to whip some up!