Yukon Gold "To die For" Cinnamon Rolls

I found this recipe in "Bon Appetit", but found some of the directions to be wrong. Redid it some and here you are... the biggest, softest cinnamon rolls you have ever eaten!!! You will be the hit of the kitchen. Be sure and use Yukon Gold potatoes to achieve the texture and flavor you will want. Splurge and relish!!!

Dough:

1 pound Yukon Gold potatoes, peeled, cut into 2 inch pieces

1 TBLS. Kosher salt

1/2 cup (1 stick) unsalted butter

3 Large Eggs

7-8 cups(or more) unbleached flour(I prefer King Arthur's or Pillsbury)

1/2 cup warm water( 105-115 degrees)

3 - 1/4 oz. envelopes active dry yeast (Scant 2 TBLS.)

2 TBLS. sugar

Filling:

1 1/3 cups packed golden brown sugar

2 1/2 TBLS. ground cinnamon

3 TBLS unbleached flour

9 TBLS ( 1 stick + 1 TBLS.) unsalted butter, room temperature

Glaze:

2 cups powdered sugar

1/4 cup (1/2 stick) unsalted butter, melted

2 TBLS. or more whole milk (can use Cream or half and half, which I prefer)

1 teaspoon vanilla(I prefer Mexican)

1/8 teaspoon Kosher salt

Dough: Combine potatoes, 2 cups water, and 1 TBLS. kosher salt in a 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 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. Continue adding flour until dough is barely sticky. Turn dough out on a pastry cloth, spread with 1/2 cup of flour. Knead until dough is smooth and elastic, adding a little more flour if too sticky, about 8 minutes.

Coat large bowl with butter or oil. Transfer dough to bowl and turn once to coat. Cover bowl with plastic wrap, then damp 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 a medium bowl. Using fork, mix in butter. ( I used my electric mixer with the whipping beaters on it. Worked well). You WILL WANT TO DOUBLE FILLING!)

Position rack in center of oven and preheat to 425 degrees. Line 2 large rimmed baking sheets with parchment(very important to do this!!). Turn dough out onto well-floured surface. Roll out dough to 2- 24x16 rectangles. Sprinkle filling evenly over dough. Starting at one long side, roll up dough jelly-roll style, enclosing filling. Using large knife dipped in flour, cut each roll crosswise into 12 rolls. Transfer rolls to baking sheets, leaving an inch or more between them. Cover baking sheet loosely with plastic wrap. Let rise again until double, obnly about 20-25 minutes, this time. (rolls will be very puffy)

Bake cinnamon rolls uhtil golden brown, about 20 minutes. Cool rolls for 10 minutes on baking sheets.

Make glaze: Whisk powdered sugar, melted butter, 2 TBLS. milk or cream, vanilla, and salt in a small bowl. If glaze is too thick to spread, add more milk by teaspoonfuls as needed. Spread over warm rolls. May need to make more glaze too.

Note: Could add toasted, finely chopped pecans and spread over filling before rolling up!!

Lee's English muffins

My friend, Lee Cumba, says these are the best breakfast treat ever, and you will never want to eat store bought English muffins again. Well worth the little extra effort!!!! Thanks, Lee, will enjoy these, I'm sure.

Combine in a small bowl and let sit for 3-5 minutes:

2 TBLS. Hot water (105-115) degrees) and 1 pkg. active dry yeast

Combine in a large bowl:
1 cup water
1/2 cup milk
2 teaspoons sugar
1 teaspoon salt

Combine the 2 above mixtures and add 2 cups of unbleached flour (sift before measuring). Gradually beat in the 2 cups flour to the milk/yeast mixture. Cover bowl and let the sponge(milk/yeast/flour mixture) rise in a warm place(85 degrees) for about 1 1/2 hours - or until it collapses back into the bowl. Add 2 TBLS. of softened butter to sponge.
Sift and measure an additional 2 cups flour, and beat into the sponge mixture. Roll out dough on a pastry cloth or board sprinkled with a combination of flour and cornmeal. Roll about 1/2 to 1 inch thick and cut into 3 inch rounds or so. Carefully pick up rounds and place them on a cookie sheet to rise again. When double in bulk, VERY CAREFULLY, so they don't deflate, and using a spatula, transfer onto a hot buttered griddle and cook on both sides like a pancake until golden brown. They taste fabulous right off of the griddle with butter and your favorite jam!!!