Esther Schantz’s
Cinnamon Buns
This recipe makes 10
loaf pans of cinnamon buns, enough to share the love!
Heat: 3 cups milk
1 cup crisco
1/8 cup
butter
Add: 1 cup mashed
potatoes (just the potatoes, don’t add butter or milk)
1 ¼ cup
potato water
--
It’s best to mix together while warm so it doesn’t get lumpy
Dissolve: 2 packages dry
yeast in ½ cup warm water
Add 1 tbs sugar and 1tsp salt
** Use oven for proofing.
Take racks out of oven and turn on the lowest setting. Put racks back in when mixture is ready to
rise. Turn off oven.
1.
Pour milk mixture in large boiler
Add: potato mixture, 3 heaping cups sugar, 3 large eggs (well beaten)
2.
When lukewarm add yeast mixture.
3.
Start dumping a 5 lb bag of flour into boiler
Don’t add all of it, just enough to make a
thin batter. (As Nana called it, “sloopy.”)
4.
Put cover on boiler and set into over to rise
until double in volume
5.
Add the rest of the 5 lb bag of flour and knead
well, approx. 20 minutes
6.
Put back into boiler with the cover on and let
rise again until double in volume
7.
Loosen all around boiler and using just a bit of
flour for dusting, dump on table and divide into 4 equal parts. Knead each part a big more.
8.
Roll out 1 part at a time, spread with butter
and brown sugar, and sprinkle with cinnamon.
9.
Roll and cut each roll into 15 pieces.
10.
Put brown sugar and butter into the bottom of
each pan (10 pans). Use
¼ lb of butter to each 3 1/3 pans and some nuts.
11.
Put 6 pieces of dough per pan
12.
Let rise again until almost double
13.
Bake at 350 for 25 minutes.
14.
As soon as they come out of the oven slide a
knife around the edges of pan and turn out onto foil or wax paper.
 |
| My brother and I kneading the dough. |
