Archive for January 2nd, 2008

Cinnamon rolls

Wednesday, January 2nd, 2008

One of the things I was really hoping to accomplish over Winter Break was making a bunch of cinnamon rolls. On the first day of the new year, I had the luxury of indulging my domestic urge and baked to my heart’s content.

Edna Ruth Byler’s Potato Dough Baked Goods from the More With Less Cook Book has been my favorite sweet roll recipe for over 25 years. The recipe yields 100 sweet rolls (It really does; I counted them this time!), which means a block of time (and energy) must be available for this undertaking. This also explains why it’s been a few years since I did this.

Here are some photos (mainly taken by Kayla) of the endeavor:


Here is a portion of the dough rolled to approximately 9″x18″ rectangle, spread thinly with butter, and covered with a layer of white and brown sugars mixed with cinnamon.


The dough has been rolled up and is being cut into equal portions using waxed floss. The rolls get squished if you use a knife to cut them. This keeps them nice and round.


Yum! Cinnamon rolls, hot from the oven, just iced. Where’s the coffee? It’s time for a taste test!


Kayla is sampling a cinnamon roll, and wondering why her dad must take a picture of her while she’s chewing. 😛

Edna Ruth Byler’s Potato Dough Baked Goods

Wednesday, January 2nd, 2008

(This recipe is from my old More With Less Cook Book)

Makes 100 doughnuts or rolls


3 pkg. dry yeast in

1 cup lukewarm water

Mix in large bowl:

1 quart scalded milk

2 cups mashed potatoes (no milk added)

1 cup butter

1 cup sugar

Let cool to lukewarm, then add:

Yeast mixture

6 cups flour

Let stand until mixture foams up (about 20 minutes)


2 eggs, beaten

1 Tablespoon salt

11 to 12 cups additional flour

A little more flour may be needed, but dough should be soft. Turn out on floured board and knead until satiny. Let raise in warm place until doubled in bulk.

Roll out dough, cut doughnuts, place on trays and let raise until not quite double. Fry in hot shortening (375 degrees). When drained and while still hot dip in glaze mixture. Insert a stick through holes and let a number of doughnuts drain over glaze bowl until next ones are ready to do.



1 pound powdered sugar

1 Tablespoon butter

1 teaspoon vanilla

Dash of mace

Enough rich milk to make thin icing

Cinnamon buns:
Prepare a mixture of sugar, brown sugar, and cinnamon. Roll a piece of dough to about 18″x9″. Spread dough with butter and sprinkle over some of the sugar mixture. Roll up the dough as for jelly roll. Cut 1 ½” chunks and place in greased pans, pressing down lightly on each chunk. Cover and let raise in warm place until nearly double. Bake at 400 degrees for 20 minutes or until browned. These may be iced with doughnut glaze as soon as they are taken from the oven.

Sticky buns:
Handle dough same as for cinnamon buns, except make a mixture of brown and white sugar, cinnamon, and a little white corn syrup and water. Spread in bottom of heavily greased pans with nuts, if desired, before putting in rolls. Immediately after baking, invert pans over trays and let syrup run down before removing pans.

To freeze:
Let baked goods cool. Wrap or place in large plastic bags and freeze the same day.

Note: This recipe is also quite good using part freshly ground whole wheat flour in place of some of the white flour.