Our talented Lehman’s bakers, Amy and Eva, have done it again! This time, these two ladies worked together to bake some ooey, gooey, delicious cinnamon rolls in our Waterford Stanley Irish Wood Cookstove (a real beauty and a kitchen workhorse, too). Oh man, we can almost smell them now.
Click here to view the Facebook live video, and scroll down for the cinnamon roll RECIPE!
Edna Ruth Byler’s Potato Dough Baked Goods
From the More-With-Less Cookbook
This is a very versatile dough that can be used to make dinner rolls, cinnamon rolls, sticky buns and more. Makes a large amount. Secret ingredient: mashed potatoes!
3 T yeast in 1 c warm water
Let cool to lukewarm, then add 6 c flour. Let stand 20 mins until mixture foams up.
1 T salt
11-12 c flour
On a floured surface, knead for several minutes, until dough is smooth and elastic, then let rise until doubled in size. Punch down and form into Cinnamon Rolls or Dinner Rolls or Sticky Buns!
For cinnamon rolls: Roll out dough on a floured surface and cut into strips. Brush each strip with melted butter, then sprinkle with a mixture of brown sugar and cinnamon. Roll up and place in greased pans. Let rise a second time, then bake at 400 degrees F for 15-20 minutes or until golden brown on top.
For sticky buns: Form dough into 1″ balls. Dip each ball in melted butter, then roll in mixture of brown sugar and cinnamon. Place in greased pan with balls of dough touching each other. Let rise a second time, then bake at 400 degrees F for 15-20 minutes or until golden brown on top.