making cinnamon rolls
January 6, 2006Yesterday, I decided it was time for some puffy, yeasty pastries, using a recipe out of Cooking From Quilt Country by Marcia Adams. Specifically, the Suetta Bechtel cinnamon roll recipe.
It calls for 1/2 cup of mashed potatoes, unseasoned, nothing added. I used leftovers. And three envelopes of yeast.
My yeast supply is ample, having caved in to the Costco-sized container some time ago. The ’some time ago’ is key here. My rolls did not rise to great heights.
They turned out misshapen and heavy, but are redeemed by the icing, which contains a stick of butter, among other good things.
