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Rosie's Rolls

Rosie's Rolls

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Yield: 18 rolls

For the starter

1 ¼ ounce envelope of active dry yeast (not instant)

1/3 cup granulated sugar

3 tablespoons dehydrated potato flakes

1 ½ cups warm water

For the dough

2 ½ cups warm water

1 cup granulated sugar, divided

3 tablespoons dehydrated potato flakes

½ cup plus 1 tablespoon oil (vegetable, canola, corn or olive oil) divided

2 teaspoons table salt

6 cups bleached bread flour, divided

For the cinnamon sugar mixture

¾ cup of granulated sugar

¾ teaspoon cinnamon

1 tablespoon all-purpose flour

2 tablespoons unsalted butter, melted

1 tablespoon oil (for baking pans)

For the icing

3 tablespoons of melted butter

2 cups of powdered sugar

3 tablespoons milk

¼ teaspoon vanilla

1 ½ cups pecans or other nuts roughly chopped (optional)

Notes: This recipe requires 4 days to make from start to finish.

• The dehydrated potato flakes are available at supermarkets in the aisle with instant mashed potatoes or with the specialty flours and grains displays.

• Be sure to use bread flour because of its higher gluten content.

1. Mix yeast, 1/3 cup sugar, 3 tablespoons potato flakes and 1½ cups lukewarm water in a 24 ounce or larger jar and cover with loosely fitted lid. Set jar in a sunny or warm spot in the kitchen for at least 4 hours.

2. A foam will form on top and a slight hissing noise may come from the jar.

3. After 4 hours, pour off 1 cup of the mixture into another jar or container. You now have 2 starters, one to use and one to save or share.

4. Refrigerate starters for 2 days before you plan to bake.

5. Two days ahead of bake time, remove one container of starter from refrigerator in the evening and stir in 1 cup warm water, ¾ cup granulated sugar and 3 tablespoons dehydrated potato flakes. Cover loosely. Allow to stand at room temperature overnight.

6. The following day, mix the dough. Place 1 cup of the prepared starter, 1 ½ cups warm water, ½ cup of oil, salt and ¼ cup sugar in a large mixing bowl and stir to combine. Cover and refrigerate the remaining starter for later use.

7. Add 4 cups bread flour and mix using either a large wooden spoon or a stand mixer with a dough hook until just combined. Add remaining 2 cups of bread flour and mix until the flour is incorporated. Turn the dough out on a clean counter top or large cutting board. Knead until the dough is smooth and elastic.

8. Use the remaining 1 tablespoon oil to coat the inside of a large mixing bowl. Place the kneaded dough into the bowl. Turn to coat all sides, cover lightly with a clean towel and allow the dough to rise for 8 hours.

9. After the first rise, punch down the dough and knead lightly.

10. Divide the dough into 3 equal pieces and knead each until all the air is out and the dough is smooth. Turn and stretch the pieces to elongate. Roll out the each piece with a rolling pin until it forms a rough rectangle approximately 12 inches long by 8 inches wide. The shape may be slightly irregular.

11. For the cinnamon sugar mixture, whisk the ¾ cup sugar, ¾ teaspoon cinnamon and 1 tablespoon all-purpose flour in a small bowl.

12. Brush one side of each piece of dough with melted butter. Sprinkle liberally with the cinnamon, sugar and flour mixture.

13. To form and shape the rolls, pull the lip of the dough on the 12-inch side over the cinnamon side, keeping it tight. Roll up the log jelly-roll style, keeping the log tight, about 3 revolutions. Lightly pinch the seam closed. Repeat with the remaining 2 pieces of dough.

14. Using a sharp knife, cut the logs into 6 equal pieces. Place in 3 (9-inch) lightly oiled cake pans, one piece in the center and 5 others placed equally around.

15. Cover lightly and allow the rolls to rise 8 hours or overnight.

16. The following morning, preheat the oven to 350 degrees. Place rolls in the oven, allowing air space around each pan and bake for 30 minutes.

17. Prepare the icing while the rolls bake by mixing 3 tablespoons melted butter, powdered sugar, milk and vanilla until smooth.

18. Remove rolls from the oven to a cooling rack. Brush icing over each pan’s rolls while they are still hot. Sprinkle with chopped nuts if desired.

19. Serve warm or cool.

Per serving: 378 calories; 12g fat; 3g saturated fat; 9mg cholesterol; 6g protein; 62g carbohydrate; 28g sugar; 1g fiber; 262mg sodium; 12mg calcium.

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