Yukon Gold Cinnamon Rolls

Rolls you won't mind lugging around...

Recipe obtained from:
http://homegrownhousewife.blogspot.com/
Yukon Gold Cinnamon Rolls
Dough:
1 pound Yukon Gold potatoes, peeled, cut into 2-inch pieces
1 tablespoon coarse kosher salt
1/2 cup (1 stick) unsalted butter
3 large eggs
4 1/2 cups (or more) unbleached all purpose flour
1/2 cup warm water (105°F to 115°F)
3 1/4-ounce envelopes active dry yeast (scant 2 tablespoons)
2 tablespoons sugarFilling:
1 1/3 cups (packed) golden brown sugar
2 1/2 tablespoons ground cinnamon
3 tablespoons unbleached
all purpose flour
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temperatureGlaze:
2 cups powdered sugar
1/4 cup (1/2 stick) unsalted butter, melted
2 tablespoons (or more) whole milk
1 teaspoon vanilla extract
1/8 teaspoon coarse kosher salt
For dough:Combine potatoes, 2 cups water, and 1 tablespoon coarse salt in large saucepan. Boil until potatoes are very tender, 15 to 18 minutes. Mash potatoes with water in pan (do not drain water). Add butter and mash until butter is melted. Whisk in eggs, then 1 cup flour; mash until very smooth. Let potatoes stand until barely lukewarm, about 10 minutes.
Meanwhile, pour 1/2 cup warm water into large bowl of stand mixer fitted with paddle attachment; stir in yeast and sugar. Let stand until foamy, about 10 minutes. Add potato mixture to yeast mixture; mix on low speed until well blended, 2 minutes. Mix in 3 cups flour, 1 cup at a time, beating well. Beat until sticky dough forms.
Spread 1/2 cup flour on work surface. Scrape dough out onto floured work surface. Knead until dough is smooth and elastic, adding more flour by tablespoonfuls if dough is very sticky, about 8 minutes.
Coat large bowl with butter. Transfer dough to bowl and turn to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.
Meanwhile, make filling:Mix brown sugar, cinnamon, and flour in medium bowl. Using fork, mix in butter.
Position rack in center of oven and preheat to 425°F. Line large rimmed baking sheet with parchment. Turn dough out onto well-floured work surface. Roll out dough to 24x16-inch rectangle. Sprinkle filling evenly over dough. Starting at 1 long side, roll up dough jelly-roll style, enclosing filling. Using large knife dipped in flour, cut roll crosswise into 12 pieces. Transfer rolls to baking sheet, spacing rolls about 3/4 inch apart. Cover baking sheet loosely with plastic wrap. Let rise in warm draft-free area until almost doubled in volume, about 20 minutes (rolls will be very puffy).
Bake cinnamon rolls until golden, about 20 minutes. Cool rolls 10 minutes on baking sheet.
Meanwhile, make glaze: Whisk powdered sugar, melted butter, 2 tablespoons milk, vanilla, and coarse salt in small bowl. If glaze is too thick to spread, add more milk by 1/2 teaspoonfuls as needed. Spread glaze over warm rolls.

KEY LIME PIE

"This is the 1999 American Pie Council 's National Pie Championship's first place winner in the Quick and Easy Category. Garnish each piece with a slice of lime and a dollop of whipped cream or whipped topping if you like."

INGREDIENTS

• 5 egg yolks, beaten


• 1 (14 ounce) can sweetened condensed milk


• 1/2 cup key lime juice


• 1 (9 inch) prepared graham cracker crust

DIRECTIONS:
Preheat oven to 375 degrees F (190 degrees C).
Combine the egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into unbaked graham cracker shell.
Bake in preheated oven for 15 minutes.

Allow to cool.

Top with whipped topping and garnish with lime slices if desired.

White Christmas Cherry Bars in a Jar

• 
  White Christmas Bars in a Jar
  INGREDIENTS:
  1/4 C. white chocolate or vanilla milk chips
  1/2 C. chopped pecans, toasted* and cooled
  1/2 C. sweetened dried cherries or cranberries
  1/2 C. light brown sugar, packed**
  1 C. buttermilk biscuit baking mix
  1/2 C. brown sugar, packed**
  1 C. buttermilk biscuit baking mix
  
• In a wide mouth glass jar, gently layer and pack ingredients in the order
  listed, beginning with the white chocolate or vanilla chips.
• If there is any space left after adding the last ingredient, add more white chocolate or vanilla chips to fill the jar.
• Place lid on top. Cut an 8 inch circle of fabric to cover lid.
• Place fabric over
  lid; secure in place with ribbon or raffia.
• Decorate as desired.
  
  Make a gift card to attach as follows:
  
  WHITE CHRISTMAS CHERRY BARS
  Preheat oven to 350 ºF. Empty contents of jar into medium bowl. Stir in:
  1/2 C. (1 stick) butter or margarine, melted
  1 large egg
  1 tsp. vanilla extract
  Press into an 8 inch square baking pan coated with cooking spray. Bake for 20 to
  22 minutes, or until bars are light golden brown and center is almost set. Makes 16
  bars.
  * To toast pecans, place in a microwave safe dish and microwave on high for 4 to
  5 minutes, stirring every minute.
  ** After measuring the brown sugar, crumble it between your fingers for uniform
  texture. Be sure to pack the brown sugar firmly in the jar to prevent the baking mix
  from sifting down through it.

Rich Breakfast Dough

From The Art and Soul of Baking
Rich Breakfast Dough
Makes about 1 ½ pounds
A leaner version of brioche dough, this can be used for all those wonderful, yeasted breakfast breads you love, like sticky buns and coffee cake.
Classic brioche, while delicious, is unnecessarily rich when paired with flavor-packed fillings and toppings. Despite the reduced amount of eggs and butter, this dough is still soft and easy to work with, and it bakes into a tender, flavorful partner for all manner of fillings, both sweet and savory.

• Ingredients:
• ½ cup (4 ounces) warm whole milk (110° to 115°F)
• ¼ cup (1 ¾ ounces) sugar
• 1 ½ teaspoons active dry yeast, or 1 ¹⁄8 teaspoons instant yeast
• 1 large egg plus 1 egg yolk, at room temperature
• 2 ½ cups (12 ½ ounces) bread flour or unbleached all-purpose flour
• ½ teaspoon salt1 stick (4 ounces) unsalted butter, very soft (not melted)

• Equipment Stand Mixer Fitted with a Dough Hook Attachment, Whisk, Silicone or Rubber Spatula, 10- to 12-inch Straight-Sided Translucent Plastic Tub or Mixing Bowl, Bowl Scraper
• 1 Mix and knead the dough: Combine the warm milk and sugar in the bowl of the stand mixer and sprinkle the yeast over the top.
• Whisk by hand to blend well. Let the mixture sit for 5 to 10 minutes, until the yeast is activated and foamy or bubbling.
• Add the egg and yolk and whisk by hand until well blended.
• Stir in the flour and salt with a silicone or rubber spatula. Attach the dough hook and knead on low speed for 2 minutes. The dough may look ragged at this point, but don’t worry—the addition of butter will smooth it out.
• Increase the speed to medium and knead for 1 minute. With the mixer running, add the soft butter, 1 tablespoon at a time, allowing each addition to blend in before adding the next.
• Once all the butter has been added, decrease the speed to medium-low and continue to knead for 5 to 6 minutes longer, until the dough looks soft and silky.
• 2 Rise the dough (First Rise) : Lightly butter or oil the tub or bowl, scrape the dough into the tub, and brush the surface of the dough with a little butter or oil.
• Cover with plastic wrap or a damp lint-free cotton towel and let the dough rise until doubled, 1 to 1 ½ hours.
• If you are using a tub, be sure to mark the starting level of the dough with a pencil or piece of tape so it’s easy to tell when the dough has doubled.
• At this point, the dough is ready to be punched down and used in your recipe of choice.

Baked Doughnuts Recipe

• Don't over bake these, if anything, under bake them a bit - they will continue baking outside the oven for a few minutes. You want an interior that is moist and tender - not dry. Also, be sure to cut big enough holes in the center of your doughnuts - too small and they will bake entirely shut. Remember they rise, and they rise even more when they are baking. These really need to be made-to-order, but you can make and shape the dough the night before if you want to serve them for brunch.


• Instructions: after shaping, place doughnuts on baking sheet, cover and place in the refrigerator overnight. Pull them out an hour before baking, and let rise in a warm place before baking.


• 1 1/3 cups warm milk, 95 to 105 degrees (divided)


• 1 packet active dry yeast (2 1/4 teaspoons)


• 2 tablespoons butter


• 2/3 cup sugar


• 2 eggs


• 5 cups all-purpose flour (alternately, white whole wheat might work - haven't tried it yet


• A pinch or two of nutmeg, freshly grated


• 1 teaspoon fine grain sea salt


• 1/2 cup unsalted butter, melted


• 1 1/2 cups sugar1 tablespoon cinnamon


• Place 1/3 cup of the warm milk in the bowl of an electric mixer.


• Stir in the yeast and set aside for five minutes or so.


• Be sure your milk isn't too hot or it will kill the yeast.


• Stir the butter and sugar into the remaining cup of warm milk and add it to the yeast mixture.


• With a fork, stir in the eggs, flour, nutmeg, and salt - just until the flour is incorporated.


• With the dough hook attachment of your mixer beat the dough for a few minutes at medium speed.


• This is where you are going to need to make adjustments - if your dough is overly sticky, add flour a few tablespoons at a time. Too dry? Add more milk a bit at a time. You want the dough to pull away from the sides of the mixing bowl and eventually become supple and smooth.


• Turn it out onto a floured counter-top, knead a few times (the dough should be barely sticky), and shape into a ball.


• Transfer the dough to a buttered (or oiled) bowl, cover, put in a warm place (I turn on the oven at this point and set the bowl on top), and let rise for an hour or until the dough has roughly doubled in size.


• Punch down the dough and roll it out 1/2-inch thick on your floured countertop. Most people (like myself) don't have a doughnut cutter, instead I use a 2-3 inch cookie cutter to stamp out circles.


• Transfer the circles to a parchment-lined baking sheet and stamp out the smaller inner circles using a smaller cutter. If you cut the inner holes out any earlier, they become distorted when you attempt to move them.


• Cover with a clean cloth and let rise for another 45 minutes.


• Bake in a 375 degree oven until the bottoms are just golden, 8 to 10 minutes - start checking around 8.


• While the doughnuts are baking, place the butter in a medium bowl. Place the sugar and cinnamon in a separate bowl.


• Remove the doughnuts from the oven and let cool for just a minute or two.


• Dip each one in the melted butter and a quick toss in the sugar bowl.


• Eat immediately if not sooner.
  Makes 1 1/2 - 2 dozen medium doughnuts.
• http://www.101cookbooks.com/archives/001561.html