Makes 24 large rolls.
Modified version of recipe from Karen Harrison.
I like this recipe because it’s quick and easy and yes, tasty, too!
For the Dough:
4 cups hot water
3/4 cup powdered milk (don’t use flakes)
3/4 cup butter
3/4 cup sugar
2 heaping teaspoons salt
3/4 cup dry potato flakes
5 cups flour (sometimes you need a little more or less)
2 heaping tablespoons yeast
2 eggs
For the Filling:
6 tablespoons butter, melted
3/4 cup sugar
3 tablespoons cinnamon
For the Frosting:
1/2 cup butter
1 teaspoon vanilla
1 pound confectioners’ sugar
3 to 4 tablespoons milk
Thoroughly mix the cinnamon and sugar for the filling and set aside.
Combine hot water, powdered milk, and softened butter in bowl of stand mixer. Add sugar, salt, and dry potato flakes and combine thoroughly so the ingredients start to dissolve. One at a time, mixing after each addition, add 1 cup flour, yeast, and eggs. Mix for approximately 4 minutes (don't skip this step). Continue adding cups of flour one at a time, mixing thoroughly after each addition, until dough pulls away from the sides of the mixing bowl. (I usually start with the paddle attachment and switch to the dough hook about half-way in on adding the flour). When dough is cohesive, pulls away, is smooth, and a bit tacky still, pour it onto a clean, flat surface and knead in additional flour until the dough no longer sticks to your fingers. Divide the dough in half and roll each half into a rectangle on a lightly floured surface. Brush each dough rectangle with melted butter and sprinkle with cinnamon and sugar mixture. Roll lengthwise and cut into 1-inch slices. Place in lightly greased pan and allow to rise for about an hour and a half. Bake at 350 degrees for 10 to 15 minutes. (Watch carefully because the rolls will take a longer or shorter time to cook depending on how many are in a pan and how close together they are. Note that just because the rolls look done on the outside, it does not mean they’re ready on the inside; they could still be doughy. You do not want the rolls to be golden brown on the exterior--if they are, you’ve overcooked them).
Combine ingredients for frosting, mixing well. Frost buns while still warm, but not hot.
Modified version of recipe from Karen Harrison.
I like this recipe because it’s quick and easy and yes, tasty, too!
For the Dough:
4 cups hot water
3/4 cup powdered milk (don’t use flakes)
3/4 cup butter
3/4 cup sugar
2 heaping teaspoons salt
3/4 cup dry potato flakes
5 cups flour (sometimes you need a little more or less)
2 heaping tablespoons yeast
2 eggs
For the Filling:
6 tablespoons butter, melted
3/4 cup sugar
3 tablespoons cinnamon
For the Frosting:
1/2 cup butter
1 teaspoon vanilla
1 pound confectioners’ sugar
3 to 4 tablespoons milk
Thoroughly mix the cinnamon and sugar for the filling and set aside.
Combine hot water, powdered milk, and softened butter in bowl of stand mixer. Add sugar, salt, and dry potato flakes and combine thoroughly so the ingredients start to dissolve. One at a time, mixing after each addition, add 1 cup flour, yeast, and eggs. Mix for approximately 4 minutes (don't skip this step). Continue adding cups of flour one at a time, mixing thoroughly after each addition, until dough pulls away from the sides of the mixing bowl. (I usually start with the paddle attachment and switch to the dough hook about half-way in on adding the flour). When dough is cohesive, pulls away, is smooth, and a bit tacky still, pour it onto a clean, flat surface and knead in additional flour until the dough no longer sticks to your fingers. Divide the dough in half and roll each half into a rectangle on a lightly floured surface. Brush each dough rectangle with melted butter and sprinkle with cinnamon and sugar mixture. Roll lengthwise and cut into 1-inch slices. Place in lightly greased pan and allow to rise for about an hour and a half. Bake at 350 degrees for 10 to 15 minutes. (Watch carefully because the rolls will take a longer or shorter time to cook depending on how many are in a pan and how close together they are. Note that just because the rolls look done on the outside, it does not mean they’re ready on the inside; they could still be doughy. You do not want the rolls to be golden brown on the exterior--if they are, you’ve overcooked them).
Combine ingredients for frosting, mixing well. Frost buns while still warm, but not hot.