Merry Christmas everyone!
This recipe has been part of our Christmas breakfast for as long as my kids can remember.
I think you will like it. We do, and I now make it with gluten free flour so there is no reason not to give it a try.
Years ago I found myself at the Quincy Public Library searching for a lavash recipe. Our family loved the lavash at CLS and Tonys Restaurant so I though it would be fun to make it at home. It was my mission to find the recipe. (This was before the Internet for me.)
There was a ratty old bread book which was full of recipes from what I would call the “old world”. It was only about a half inch wide with a well worn black cover. Truly, it was a “Velveteen Rabbit” hiding amidst the shinny new cookbooks. I knew it was special. It even smelled musty!
Oh how I wished I could have kept that book! It had a lavash recipe – a flat bread recipe, and I did make it. ( one time) The prize was this potato roll recipe which was among a few others I had to copy. Our family and friends loved it so, needless to say, it was a keeper.
Blessing to all,
Sweet Potato Rolls
1 cup- hot mashed potatoes
2 cups -sugar
1 pkg – yeast
1 cup- warm water or potato water
7 cups- flour
1 cup- milk -scalded and cooled
¾ cup -butter, melted
3 -large eggs
1 tsp- salt
Combine the hot mashed potatoes, 1 cup of sugar, yeast, 1 cup potato water and 1 cup flour. Beat until smooth and let rise until the dough is light and full of bubbles.
Stir the mixture and add: 1 cup sugar, 1 cup scalded milk, melted butter, eggs, salt and remaining 6 cups flour.
Stir together and add more flour if needed to make firm dough.
Brush with butter then cover and let rise until doubled.
Punch down and put half at a time on a floured surface.
Lightly roll out (with your hands because it is moist ) and push out to form a rectangle ( approximately 10×13 and about ½” – 1” thick).
Spread melted butter over it and then sprinkle with sugar and cinnamon.
Gently roll the dough into a log.
Cut rolls and place in a buttered 9×13 pan.
Bake at 350 until golden brown.
Frost when slightly cooled (unless you are freezing for re-warming then save the frosting for when they are re-warmed)
Theresa does not have an exact recipe for the frosting. She mixes the following ingredients until they are the right consistency for frosting:
Frosting – (butter, vanilla, powdered sugar and warm water)