Cinnamon Buns

These are hands-down the best cinnamon buns I've ever had. If the recipe isn't all that clear, it's because I'm copying it from my own notes, and not from the book. --Sandra

1 cup mashed potatoes
1 cup milk (note: I use buttermilk)
2 oz. unsalted butter
1/2 cup sugar
1/2 tsp. salt

Heat and blend these ingredients -- temp. should be between 105 and 115 degrees.

1/4 cup warm water (note: I use water from boiling the potatoes)
1 pkg. dry yeast (2 1/4 tsp.)
1 Tbs. sugar

Mix and let sit until foamy -- about five to ten minutes.

1 egg
1 tsp. vanilla
4-1/2 cups all-purpose flour (adding up to 1/2 to 3/4 c. more if needed)

Mix yeast mixture, milk and potato mixture, egg and vanilla. Using a stand mixer fitted with dough hook, add flour gradually, and knead for 7 minutes or so. Dough will be stiff and sticky.

Let dough rise in covered, buttered bowl for 1 -1/2 hours, or until doubled. Punch down and let it rest for another 10 minutes.

On a lightly floured surface, roll dough into a rectangle -- oh, about 17 inches by about 9 inches, and about 1/4 inch thick. Brush surface with melted butter and sprinkle with cinnamon, sugar, walnuts and raisons (to your taste.) Roll dough into cylinder and cut into 12 more or less equal pieces. Place slices cut-side-down on baking sheet, cover and let rise for 1 hour. Meanwhile, preheat oven to 375 degrees. Bake for about 17 minutes, rotating the pan after about eight minutes. Glaze with icing sugar mixed with butter, orange juice and vanilla.

Source of recipe: Maida Heatter's Best Dessert Book Ever

Cinnamon Buns