Rollin, Rollin, Rollin, - Keep Them Doggies Rollin...

Michelle had a Relief Society Activity a few weeks back where the sisters made Grandmother's House Cinnamon Rolls. They were outstanding, with soft dough, and plenty of flavor. The recipe is quite easy, and if you try it out, you will not be disappointed.

3 tablespoons dry active yeast
1 cup warm water
1 teaspoon sugar

mix sugar into warm water until dissolved, add yeast and stir until it is all wet (no clumps). Set aside until the yeast is risen, approximately 5 to 10 minutes.

10 cups flour
1 cup milk powder *
1 cup instant mashed potato flakes **
1 cup sugar
1 tablespoon salt
3 1/2 cups hot water
1/2 cup canola oil
2 eggs

Mix 5 cups flour, potato flakes, sugar, salt, and milk powder in a large bowl. (I used my Kitchen Aid stand mixer with the whisk attachment) Add and mix in water, oil, and eggs. Add and mix in risen yeast mixture. (Switch to the paddle blade or the dough hook on the mixer.) Add the remaining flour one cup at a time until the dough is well mixed. Knead for 10 minutes. (This is where the mixer is my bff) The dough will be very soft. Place is a large greased bowl and let rise in a warm spot until it doubles in size, or about 1 hour. (inside the microwave works well - do not use the microwave while the dough is rising.) Punch down dough and follow along...


Roll out the dough on a clean lightly floured surface into a large rectangle. I rolled until the dough was approximately 3/8-inch thick. Spread 1/2 cup canola oil over the entire surface of the dough. (I cheated here and used butter instead because I like the flavor better.)
Spread 2 cups brown sugar over the dough. You may use a little more brown sugar if you wish, for a sweeter roll. I did.
Sprinkle liberally with cinnamon. This is not the time to be ultra right wing conservative.
The recipe does not require nuts or raisins, but I do. So, spread around lots of your favorites. We use Stahmann Farms Pecans from Stahmann Farms in southern New Mexico. It has been a family farm for over 50 years, and the product is without equal, imho.
If you like a little more moist roll, sprinkle the dough with Perrier. Just kidding. Little joke. Some people like to drink a little when they cook. Michelle likes to drink a little Perrier when I cook.
Here is another departure from the original recipe. Steep some raisins in warm water. I covered about 2 cups of raisins with water, popped them into the microwave for 2 minutes to rehydrate, making them more delicious and less like little rocks or other forms of detritus. Decant the water into the sink, or trick one of your sons into drinking it.

Sprinkle the hydrated raisins around. A word of warning, the water in the bottom of the cup, and the last few raisins, will be hot. Be careful not to burn your fingers. If you do burn your fingers, sue Micky D's. not me.
Roll the dough as tight as you can, the tighter the better. It helps to have a good looking sous chef. He just returned from speaking in another Ward with the High Councilor. Jacob scored an 8.785 out of a possible 10 points, scoring a gold medal, and the HC took the silver medal in Olympic pulpit pounding.
Heat the oven to 350 F. Cut the rolls in any way you want. You should get 36 rolls, or 39, if you subscribe to the bakers dozen theory. I cook the rolls on parchment paper because they are less likely to stick, and clean-up is a little better. You can spray the paper and/or the pan with Pam or other cooking spray. I try to stay away from Pam, but that is just another in a long line of old girl friend stories i will never tell. Bake each pan (I had 3 pans with 12 rolls per pan) for 10 minutes, then spin the pan 180 degrees, so the back rolls do not burn, and cook another 10 minutes. Ten minutes is an EPA estimate and not an actual time limit. Your mileage may vary. When you like how the rolls look, take them out of the oven (but not to the zoo)
If you like frosting, and I recommend a good cream cheese frosting for best results, make it and apply it now. If the rolls are hot the frosting will melt and make a glaze. If the rolls are cooler, the frosting will stay in the amorphous state. The original recipe called for margarine, powdered sugar,vanilla and milk. Use your favorite quick recipe for frosting.
Remove from pan with fingers so you can lick your digits after you are done devouring the poor helpless rolls. Enjoy them, share them, or hoard them. It is all good.

Notes:

* I used buttermilk instead of milk powder. Again, you can decide what to use if you like one over the other.

** Baked or microwaved potatoes work just as good, and i prefer the real thing over flakes.

Have fun making and eating these little treats. We sure enjoyed them.

Hugs and Kisses,

Alan and Michelle