Cinnamon Breads

Cinnamon Breads

1/2 cup white sugar
1/2 cup brown sugar
1 Tablespoon of cinnamon

4 Tablespoons of butter

Roll bread dough into a triangle. Spread 4 tablespoons of butter (room temperature) on bread dough. Sprinkle cinn. sugar on top. Can sprinkle chopped nuts if desired.

Can be baked as a loaf for cinnamon swirl bread at 310 for 50-60 minutes.

Can be sliced into cinn rolls an baked at 325 or 350 for 20-30 minutes.

Can be baked as cinnamon pull apart bread. For this use only brown sugar and mix sugar and cinnamon with butter. Form rolls into balls the size of a frozen roll dough. Line a bread pan with two rows of 4 rolls (8 on the bottom). Put sugar mixture over rolls. put 2 rows of 5 rolls (10 total) on top. Top the rolls with more cinnamon sugar mixture. Bake for 60 minutes at 310 for big loaves and 38 minutes for small loaves. Don't let dough raise before putting it in the oven.

Potato Rolls

Mandy's Potato Rolls

1 1/2 Cups of warm water
1 Tablespoon yeast
sprinkle of sugar
let mixture sit while you work on the rest of the recipe
1 1/3 cup boiling water
2/3 cup Church's food storage mashed potatoes (potato pearls)
after this is well mixed add:
1/3 cup margarine
1/3 cup butter
after this is melted add:
2 eggs
2/3 cup sugar
2 scant teaspoons salt
combine potato mixture with yeast mixture in mixer
add 6-7 cups of flour and mix for 5 minutes (kneading hook)
put dough in a bowl and refrigerate 8 hours. Roll dough out on a floured surface and shape as desired: bow knot, clover leaf, crescent, etcbake @ 350 or 375 for apx 20 minutes. Dough can be refridgerated for up to 7 days.

Potato Rolls

Mandy's Potato Rolls

1 1/2 Cups of warm water
1 Tablespoon yeast
sprinkle of sugar
let mixture sit while you work on the rest of the recipe
1 1/3 cup boiling water
2/3 cup Church's food storage mashed potatoes (potato pearls)
after this is well mixed add:
1/3 cup margarine
1/3 cup butter
after this is melted add:
2 eggs
2/3 cup sugar
2 scant teaspoons salt
combine potato mixture with yeast mixture in mixer
add 6-7 cups of flour and mix for 5 minutes (kneading hook)
put dough in a bowl and refrigerate 8 hours. Roll dough out on a floured surface and shape as desired: bow knot, clover leaf, crescent, etcbake @ 350 or 375 for apx 20 minutes. Dough can be refridgerated for up to 7 days.