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Glazed Cinnamon Rolls

Ingredients: 1 1/2 Cup(s) confectioners' sugar; sifted 1 Cup(s) walnuts; toasted and chopped 1 Cup(s) dark raisins; plumped in hot water 10 m 1 1/4 Cup(s) light brown sugar; packed 4 Tablespoon(s) unsalted butter; melted 5 Cup(s) unbleached all-purpose flour; may use extra 1/2 cu 4/23 Ounce(s) salt -1 large egg; at room temp 2 Tablespoon(s) canola oil 1/2 Cup(s) granulated sugar 1 Package(s) active dry yeast 1/4 Cup(s) warm water 2 Tablespoon(s) unsalted butter 1 russet potato; peeled, cut into large ch -1 Tablespoon(s) irish cream liqueur Directions: 1. In a medium saucepan, combine the potato chunks with water to cover. Bring to a boil, reduce the heat to low, and cook, uncovered, until tender, about 20 minutes. Drain the potato, reserving 1 cup of the liquid. Let the potato water cool to 105 to 115F. Meanwhile, process the potato with the butter through a food mill placed over a bowl or puree it in a food processor fitted with the metal blade just until smooth. This produces 3/4 to 1 cup of puree. 2. Pour the warm water in a small bowl. Sprinkle the yeast and a pinch of the granulated or brown sugar over the surface of the water. Stir to dissolve and let stand at room temperature until foamy, about 10 minutes. 3. In a large bowl with a whisk or the work bowl of a heavy-duty elecric mixer fitted with the paddle attachment, combine the pureed potato, reserved warm potato water, yeast mixture, remaining granulated or brown sugar, oil, egg, salt, and 2 cups of the flour. Beat hard to combine, about 1 minutes. Add the remaining flour, 1/2 cup at a time, until a shaggy dough that just clears the sides of the bowl is formed. 4. Turn the dough out onto a lightly floured work surface and knead until smooth and springy, about 4 to 6 minutes if kneading by hand. If kneading with dough hook or electric mixer, knead 4 minutes on medium speed. Dust with flour 1 T at a time as needed to prevent sticking. Take care not to add too much flour, because the dough should be very satiny. 5. Put the dough in a greased deep container. Turn once to coat the top and cover the bowl with plastic wrap. Let rise in a warm place until doubled in bulk, about 1 hour. Gently deflate the dough and let rise a second time until doubled in bulk, 50 minutes to 1 hour. 6. Preheat the oven to 350. Place an oven rack in the middle of the oven. Line a baking sheet with parchment paper. 7. Gently deflate the dough and turn it out onto a lightly floured work surface. Divide the dough into 2 equal portions. Roll out each portion into a 10-by-14-inch rectangle at least 1/4 inch thick. Brush the surface of each rectangle with the melted butter. Sprinkle the surface of each rectangle evenly with half of the brown sugar and cinnamon, leaving a 1-inch border around the edges. Sprinkle with the raisins and nuts, if using. Starting from the long side, roll the dough up jelly-roll fashion. Pinch the seams together and , using a serrated knife or dental floss, cut each roll crosswise into 9 equal portions, each 1 to 1 1/2 inches thick. Place each portion cut side up on the prepared pan at least 2 inches apart. Press gently to flatten each swirl slightly. (Alternatively, place in 18 greased 3-inch muffin-pan cups for a top-knot effect.) Cover loosely with plastic wrap and let rise at room temperature just until puffy, 20 to 30 minutes. 8. Put the baking sheet or muffin cups in the center of the oven and bake 25 to 30 minutes, or until golden brown and firm to the touch. Using a metal spatula, transfer to a wire rack. Immediately prepare the glaze by combining the confectioners' sugar and liqueur or milk in a small mixing bowl and whisking until smooth. Adjust the consistency of the glaze by adding more liqueur or milk, a few drops at a time, to make a pourable mixture. Dip you fingers or a large spoon into the glaze and drizzle it over the rolls by running your hand or the spoon back and forth over the tops. Or, apply the glaze to the rolls with a brush. Let sit until just warm before eating. TO MAKE AHEAD: Dough may be made ahead and refrigerated overnight, covered with a double layer of plastic wrap. Let stand at room temperature 3 to 4 hours before filling and rising. Once made, the buns can be stored at room temperature for up to 3 days or freeze in self-sealing freezer bags for up to 3 months. Contributor: Sweets pages 111, 112
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