Servings: 12
Yield: 12 Buns
Notes: * Instant potato buds or flakes may be substituted for cooked mashed potatoes. In small bowl, combine 1/3 cup potato buds, 1/3 cup boiling water and 1 tablespoon milk; stir until blended.
* One teaspoon unsweetened cocoa can be sifted over powdered sugar, if desired.
Categories: Fleischmann's Yeast, Sweet Breads and Coffee Cakes
DOUGH
3 1/2 cups all-purpose flour (3 1/2 to 4 cups)
1/2 cup sugar
1 package Fleischmann's® Rapid Rise Yeast
1 teaspoon salt
1/2 cup butter or margarine (1 stick), cut up
1/2 cup cooked mashed potatoes
1/4 cup milk
1/4 cup water
2 eggs
FILLING
1 tablespoon butter or margarine, melted
1/4 cup sugar
1 tablespoon unsweetened cocoa
1/2 teaspoon ground cinnamon
TOPPING
Powdered sugar
1. To make dough: In large bowl, combine 1 cup flour, 1/2 cup sugar, undissolved yeast and salt. Heat 1/2 cup butter, potatoes, milk and water until very warm (120 to 130ºF); stir into dry ingredients. Stir in eggs and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes.
2. To shape and fill: Roll dough to 15 × 9-inch rectangle; brush with 1 tablespoon melted butter. In small bowl, combine 1/4 cup sugar, cocoa and cinnamon; sprinkle evenly on dough to within 1/2 inch of edges. Beginning at long end, roll up tightly; pinch seam to seal. With sharp knife, cut roll into 12 equal pieces. Place, cut sides up, into 12 greased (2 1/2-inch) muffin cups. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes.
3. Bake at 375ºF for 15 to 20 minutes or until done. Remove from cups; cool on wire racks. Lightly sift powdered sugar over tops.
Yield: 12 Buns
Notes: * Instant potato buds or flakes may be substituted for cooked mashed potatoes. In small bowl, combine 1/3 cup potato buds, 1/3 cup boiling water and 1 tablespoon milk; stir until blended.
* One teaspoon unsweetened cocoa can be sifted over powdered sugar, if desired.
Categories: Fleischmann's Yeast, Sweet Breads and Coffee Cakes
DOUGH
3 1/2 cups all-purpose flour (3 1/2 to 4 cups)
1/2 cup sugar
1 package Fleischmann's® Rapid Rise Yeast
1 teaspoon salt
1/2 cup butter or margarine (1 stick), cut up
1/2 cup cooked mashed potatoes
1/4 cup milk
1/4 cup water
2 eggs
FILLING
1 tablespoon butter or margarine, melted
1/4 cup sugar
1 tablespoon unsweetened cocoa
1/2 teaspoon ground cinnamon
TOPPING
Powdered sugar
1. To make dough: In large bowl, combine 1 cup flour, 1/2 cup sugar, undissolved yeast and salt. Heat 1/2 cup butter, potatoes, milk and water until very warm (120 to 130ºF); stir into dry ingredients. Stir in eggs and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes.
2. To shape and fill: Roll dough to 15 × 9-inch rectangle; brush with 1 tablespoon melted butter. In small bowl, combine 1/4 cup sugar, cocoa and cinnamon; sprinkle evenly on dough to within 1/2 inch of edges. Beginning at long end, roll up tightly; pinch seam to seal. With sharp knife, cut roll into 12 equal pieces. Place, cut sides up, into 12 greased (2 1/2-inch) muffin cups. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes.
3. Bake at 375ºF for 15 to 20 minutes or until done. Remove from cups; cool on wire racks. Lightly sift powdered sugar over tops.
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