This recipe was shared by Zolablue on TFL. I didn’t really make changes, however, I did convert from volume measurements to weights. These are great! Very soft and they freeze well! In the event you read this ZB thank you for sharing!
Ingredients: Grams Percentages
Flour 777 100.
Water 89 11.5
Sugar 101 13.
Shortening 115 14.8
Mashed Potatoes 229 29.5
Milk 101 13.0
Salt 8 1.0
Potato Water 101 13.0
Yeast 8 1.0
Eggs 93 12.0
totals 1622 208.8
I did make one change. The recipe called for All Purpose Flour. I used Bread Flour.
Combine 89 grams of warm water and yeast and set aside. Combine shortening, sugar and salt till incorporated. Add eggs one at a time till combined. Then add yeast mixture, mashed potatoes , potato water till incorporated then begin adding flour. You will have a soft silky dough and it will be just a little tacky. Knead 8 to 10 minutes and allow to rest. Oil large bowl and place dough inside; cover and allow to rise till double. (you may refrigerate overnight or use after this bulk ferment)
To bake roll dough into 15 x 18 sheet and apply filling* with spatula leaving side closest to you with a one inch gap with no filling; this will be for sealing to itself. Starting at end farthest from you begin rolling towards you rather tightly. Once you reach the one inch clean side of dough brush with water and continue to roll and pinch to seal. Cut rolls with a sharp, wet knife or waxed dental floss. Place on baking sheet pan or pan with Silpat cover and allow to proof till double.
Bake at 375 degrees for 20 minutes till golden brown. You may top with your choice of confectioner’s sugar or a cream cheese icing.
Confectioner Sugar Icing
1 Cup confectioner Sugar
3 Teaspoons milk
1/2 teaspoon clear vanilla extract or lemon extract
Combine and drizzle over rolls.
115 grams of Brown Sugar
58 grams of butter ( I would use margarine- found butter to caramalize and become hard)
3 grams of cinnamon
Mix till well combined and follow instructions above.
Yield 12 large or 24 small rolls