"sf" > wrote in message
...
> On Mon, 21 Mar 2011 13:44:34 -0700, "Paul M. Cook" >
> wrote:
>
>>
>> I am not sure what you describe but IMO the very best dough for cinnamon
>> buns is a potato refrigerator dinner roll. A typical recipe will use a
>> cup
>> of mashed potatoes, shortening, egg and sugar. I would say the result is
>> "stringy" in that the bread peels apart in layers almost as if it had
>> multiple laminations.
>>
>> Paul
>
> You made me look, so I might as well add a recipe I found for that. I
> might use it to make cinnamon rolls.
>
> Potato Refrigerator Rolls
> http://thepioneerwoman.com/tasty-kit...gerator-rolls/
> Added by sleepycathollow on July 20 2009 in Breads Dinner Rolls
>
> Servings 24
>
> Prep Time 10 Minutes Cook Time 20 Minutes Difficulty Easy
>
>
> Ingredients
>
> 1 package Dry Yeast
> 1-½ cup Warm Water
> 1 cup Smashed Potatoes
> 2/3 cup Shortening
> ½ cup Sugar
> 1-½ teaspoon Salt
> 1 cup Milk, Scalded OR Potato Water
> 2 whole Eggs Beaten
> 6 cups Flour

That's a pretty typical recipe. Flour amounts vary considerably though. I
also use both milk and potato water. A very slow rise is they key, at least
12 hours in the coldest part of your fridge. Better yet is 24 hours. The
finished bread is extremely fragrant, tender and slightly sweet with a
velvety texture. It makes perfect cinnamon rolls.

Paul