1/4 c. warm water
1/3 c. sugar
2 tsp. salt
1/2 c. melted butter
1 c. mashed potatoes
2 eggs
1 c. milk, scalded
6 to 6 1/2 c. flour
Soften yeast in water. Beat potatoes and eggs together. To milk, add sugar, butter and salt. Add 3 cups flour, yeast and potato mixture; beat well. Add remaining flour, and knead for 8 to 10 minutes. Place in greased bowl and let rise 2 times. Divide dough in half and roll out into two 9x22-inch rectangles. Combine 1/4 cup peanut butter, 1/4 cup sugar, 2 tablespoons butter, and 1/2 cup semi-sweet chocolate pieces (melted), spread over dough. Roll up from long side and place in a ring on greased baking sheet. Make slashes 2/3 of way through at 1-inch intervals and turn on side slightly. Cover; let rise till nearly double. Bake on cookie sheet at 350 to 20 to 25 minutes. Yields 2 rings. Cover with foil after 15 minutes of baking. Can also use 1/2 of the dough to make 18 pecan rolls. Melt 1/2 cup butter, 1 cup brown sugar and 3 tablespoons Karo. Cook till mixture bubbles on low heat; then 2 minutes more. Cool slightly, then add 3 tablespoons cream and 1/2 teaspoon vanilla. Spread in two 9-inch baking pans and sprinkle with chopped pecans. Place sliced cinnamon rolls on top. Let rise. Bake at 375 for 25 minutes. Invert rolls immediately when done.
Mrs. Denver (Jane) Nussbaum
Our Swiss Pantry II
First Mennonite Church
1987
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