Recipe: Fleishmann's Classic Cinnamon Rolls (using mashed potatoes, freeze ahead dough)

CLASSIC CINNAMON ROLLS



FOR THE ROLL DOUGH:
1 cup mashed potatoes (about 2 medium potatoes)
1 cup reserved potato water
3⁄4 cup butter OR margarine
3⁄4 cup sugar
2 teaspoons salt
1 cup hot water
2 envelopes Fleischmann's Active Dry Yeast
1⁄2 cup warm water (100 to 110 degrees F)
2 eggs
8 1⁄2 to 9 1⁄2 cups all-purpose flour, divided use

FOR THE FILLING:
1⁄2 cup butter OR margarine, softened
1 cup sugar
1 1⁄2 tablespoons ground cinnamon

FOR THE ICING:
3 cups powdered sugar
6 tablespoons butter OR margarine, softened
1 teaspoon pure vanilla extract
5 to 6 tablespoons milk

TO PREPARE THE DOUGH:
Combine potatoes, potato water, butter, sugar, salt and 1 cup hot water in large mixer bowl. Stir until butter melts; set aside and let cool.

Combine yeast and 1⁄2 cup warm water in small bowl. Let rest 5 minutes. Add eggs, 2 cups flour and yeast mixture to potato mixture. Beat until well mixed. Continue adding flour, 1 cup at a time, until soft dough forms. Knead on a lightly floured surface until smooth and elastic (about 4 to 6 minutes), OR knead with electric mixer using dough hook. Place in a greased bowl, turning to coat. Cover. Let rise in a warm, draft-free area about 1 hour, until doubled in size.

TO SHAPE AND BAKE:
Punch dough down; divide in half. Roll one portion of dough on a lightly floured surface to a 12x18-inch rectangle. Spread with half the butter. Combine sugar and cinnamon; sprinkle half of the mixture over surface. Roll up tightly lengthwise, sealing edges. Cut into 12 slices. Place in greased 13x9-inch pan. Repeat with remaining dough. Cover. Let rise 30 to 45 minutes until nearly doubled.

Bake in preheated 350 degrees F oven for 25 to 30 minutes. Cool for 15 minutes. Combine icing ingredients and drizzle over rolls.

TO FREEZE (UNBAKED ROLLS):
Follow recipe as recommended up to and including when rolls are shaped and placed in pan. Tightly wrap rolls and pan with plastic wrap and foil. For best flavor, thaw and bake within one week of freezing.

TO THAW AND BAKE:
Place pan of rolls covered in refrigerator overnight. Remove from refrigerator and continue the thaw and rise process at room temperature. When thawing at room temperature, allow at least 2 hours for rolls to rise after removing from the refrigerator. If rolls are not rising, boil a pot of water, remove from heat, cover the pot with a wire rack and place pan of rolls, covered with a cloth, on top of rack. The steam will warm the dough to speed the rising process. Once the rolls have doubled in size, bake according to recipe.

Makes 24 rolls
Source: Fleishmann's Yeast