1/2 cup vegetable shortening 2 cups milk, scalded 2 large eggs, beaten 1 cup plus 1 tablespoon sugar 1 cup mashed potatoes, unsalted 1 teaspoon salt 2 tablespoons active dry yeast 1/2 cup lukewarm water 7 cups unbleached all-purpose flour 1 cup raisins 1 cup chopped walnuts 4 tablespoons butter, softened 1/2 teaspoon ground cinnamon
Dissolve the vegetable shortening in the milk in a bowl and cool to lukewarm. Stir in the eggs, 1 cup sugar, potatoes, and salt. Dissolve the yeast in lukewarm water and stir onto the potato mixture. Stir in the flour, raisins, and nuts. Mix thoroughly for 5 minutes by hand. Cover with plastic wrap and let rise in a warm, draft-free place for 1 hour. Turn out onto lightly floured surface. Roll into a 1/2-inch thick rectangle and spread with the butter. Sprinkle with the 1 remaining tablespoon sugar and the cinnamon. Roll like a jelly roll and slice 12 equal slices. Place slices flat in 12 by 8-inch baking dish. Cover with a tea towel and let rise until double in bulk, about 30 minutes. Preheat the oven to 350 degrees F. Bake for 30 to 35 minutes, until golden brown. Transfer to a wire rack to cool.
Is your real name Becky Homecky?
I love Pillsbury Grands Buttermilk Biscuits. Pull the tab, slap the can on the counter, place each biscuit on a cookie sheet and pop them in the oven. Then put butter, honey, and a sprinkle of cinnamon on them when warm and pop them in your mouth!
Live your life while you are still living. Riding the trail less traveled.
