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Cinnamon Buns I

Pennsylvania Dutch Cooking from AlansKitchen.comMakes about 35 cinnamon buns

Ingredients:

  • 2 - medium-sized potatoes, boiled and mashed

  • 1 - Tablespoon sugar

  • 1 - Tablespoon flour

  • 1/2 - teaspoon salt

  • 1 - cup lukewarm potato water

  • Yeast mixture

    • 1 - package active dry yeast

    • 1/2 - cup lukewarm potato water

  • Flour mixture

    • 2 - cups sugar

    • 1/2 - cup butter, melted

    • 1/2 - teaspoon salt

    • 5 - cups all-purpose flour (plus), sifted

  • Filling

    • 1/4 - cup butter, melted

    • 1/2 - cup light brown sugar

    • 1/8 - teaspoon cinnamon

    • 1/2 - cup raisins, soaked in water

  • Topping

    • 5 - teaspoons sugar

    • 1/2 - cup pecans, chopped

Directions:

Preheat oven to 375 F.

  1. In a large mixing bowl, combine the mashed potatoes, sugar, flour, salt, and potato water.  In glass, dissolve the yeast in the potato water.  Cover with plastic wrap and let rise 1-hour.   Add the flour mixture of sugar, butter, salt and flour.  You do not want stiff dough.

  2. Grease large bowl and place dough.  Cover and let rise until double in size.  Divide the dough into half.  Roll dough on floured board to 1/2-inch thickness.  Brush he dough with melted butter, and sprinkle with light brown sugar, cinnamon, and raisins (soaked in water).

  3. Roll up like jelly roll and with a very sharp knife cut into 1-inch sections.  Repeat steps for the second half.  Place buns in 5 greased 9-inch pans.  Should be 7 per pan.  Sprinkle tops with sugar and pecans.  Cover and let rise until double in size.  Place in oven for 25 to 30 minutes.

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