Ingredients

  • 2 cups warm water
  • 1 pkg. yeast, (or 2 1/4 teaspoons)
  • When yeast is dissolved, add:
  • 1 cup mashed potatoes, leftover or potato flakes
  • ½ cup wheat germ
  • ¼ cup honey
  • ¼ cup sugar
  • 1 Tablespoon lemon juice
  • 2 teaspoons salt
  • ¼ teaspoon turmeric, (for color)
  • Mix in:
  • 5 cups unbleached flour
Keywords
Breakfast, Breads, Rich Desserts, potatoes
MacGourmet downloadCinnamon Roll/Bread Dough. To import, drag image to your MacGourmet recipe box.

Directions

Bryanna Clark Grogan is the original culinary genius in the fat-free, animal product free world of recipes and knowledge. To give her all credit in this recipe, the original name of this bread dough is called, "Fat-Free Sweet Yeast Bread Dough" because she uses this for many of her recipes, not just cinnamon rolls - but for simplification on my website, I'm changing the name so it's easier to identify. (Hope you don't mind, Bryanna!) Amen to this woman for all her amazing recipes! Check out some of her cookbooks in the cookbook section of my website.


Knead well for 5-10 minutes, using as little flour as possible. This dough should be soft and a bit sticky.

Place in a greased bowl, and rise overnight in the refrigerator. (This dough handles best when cold). If you wish, you can let it rise until doubled either once or twice. Shape into loaves or 32 small rolls. Cover and rise until doubled. Bake at 350 degrees for 45 minutes for the loaves, 20-25 minutes for the rolls.

Source

Servings/Yield