Jailhouse Potato-Cinnamon Rolls
(from Rebecca Rather's Pastry Queen)
2 medium russet potatoes
peeled, quartered, boiled and mashed
reserve 3 cups of potato water
1 oz active dry yeast (4 packages)
3/4 cup sugar
3 large eggs
2 tsp salt
1 stick melted butter
1 stick melted butter
9 cups flour
4 cups toasted pecans
(in 350 oven on a cookie sheet in a single layer for 9 minutes)
4 cups firmly packed brown sugar
2 Tablespoons ground cinnamon
1 sticks butter, melted
2 1/2 cups powdered sugar
1/4 cup milk
1/2 tsp vanilla extract
Prepare two 9X13 disposable foil pans by greasing using butter or Pam.
After boiling the potatoes, set aside 3 cups of the potato water and let cool to 110 degrees using a candy thermometer, or to the temp of hot water coming out of the faucet. Mash potatoes in a large bowl, set aside.
Sprinkle yeast over the water, stir until dissolved, add 1 tsp. sugar. Allow to rest for 5 minutes until foamy.
Whisk the mashed potatoes and 3/4 cup sugar and melted butter, eggs , salt and potato water in a large bowl. Add the flour 3 cups at a time stirring with a spoon. Place the dough in a large greased bowl.
Cover with a damp cloth and leave in a warm place until the dough is doubled in size, about 1 to 1 1/2 hours.
Leaving the dough in the bowl, flour your hands and punch it down until it deflates. Cover the bowl with plastic wrap. At this point the dough can be refrigerated until the next day. You can proceed from here, but it is easier to handle the dough after it has chilled.
With floured hands, remove the dough from the bowl onto a well floured surface and divide in half. Using a rolling pin, roll each half into a 1/4 inch thick rectangle. About 20 X 10. Spread each rectangle with half the butter. Then half the brown sugar mix. Then half the chopped pecans.
Starting with the long side carefully roll the dough. Using a very sharp floured serrated knife, cut each roll crosswise in 2 to 3 inch slices. Place the slices, cut side down, in the foil pans spacing about one inch apart so they have room to expand. Make sure the end flap of each roll is set snugly against a side of the pan. Put 8 to 10 rolls in each pan. At this point the rolls can be tightly wrapped in plastic wrap and a layer of foil and frozen up to 3 weeks. Defrost in the refrigerator overnight or for one hour at room temperature and continue following the directions from this point. Leaving them covered, set the rolls in a warm draft free place and let them rise until they get puffy, about 1 hour.
Preheat oven to 375. Remove covering and bake the rolls for 30 minutes or until light brown.
Combine icing ingredients with a whisk and drizzle over warm rolls.