Sunday Morning Cinnamon Rolls

Amber

Adapted from The Bread Bible by Beth Hensperger

ingredients

Dough
3/4 cup potato puree (boil 1 peeled russet potato until soft, puree in food processor with 2 tablespoons butter)
1 cup reserved warm potato cooking water
1 tablespoon active dry yeast
1/2 cup brown sugar
1/4 cup warm water
2 tablespoons canola oil
1 egg
1 teaspoon salt
1 cup whole wheat flour
4 cups all-purpose flour
Filling
4 tablespoons butter, melted
1 - 1/4 cups brown sugar
1 - 1/2 tablespoons cinnamon
Glaze
1 - 1/2 cups powdered sugar
Milk

directions

1
Add the 1/4 cup warm water to a small bowl. Sprinkle yeast and pinch of sugar on surface of the water. Swirl to mix and let stand until foamy, about 10 minutes.
2
In a large mixing bowl, combine pureed potato, warm potato water, yeast mixture, brown sugar, oil, egg, salt, and 2 cups of flour. Beat hard to combine, then add remaining flour until a dough forms that clears the sides of the bowl. Switch to a dough hook and knead dough for a few minutes until smooth and springy (or knead by hand).
3
Place dough in greased container, cover with plastic wrap, and let rise until doubled in bulk, about 90 minutes. Gently deflate dough and let rise again until doubled, about 60 minutes.
4
Gently deflate dough and divide into two equal pieces. On a floured surface, roll each portion into a 10“x14” rectangle. Brush surface with melted butter and sprinkle each rectangle with half the sugar and cinnamon, leaving a 1“ border on edges. Starting on long side, roll the dough up and pinch seams closed. With a serrated knife, cut each roll crosswise into 8 or 9 equal portions, about 1” or 1 - 1/2" thick.
5
Place each portion at least 1" apart on a baking sheet or pan lined with parchment paper. Press each gently to flatten the swirl slightly. Let rise until puffy, about 20 minutes. Bake at 350 degrees for 25-30 minutes or until golden brown and firm.
6
Prepare glaze by combining powdered sugar with milk, using 1 tablespoon of milk at a time until reaching a pourable consistency. Drizzle glaze over warm rolls and serve.