-
1
In a glass 4 cup measuring cup add warm water, yeast.
-
2
Stir let set until dissolved.
-
3
Add warm milk and proofing sugar, stir until mixed.
-
4
In a large bowl, about 7 quarts capacity, pour yeast mixture.
-
5
Add white sugar, Crisco, eggs salt and Chinese 5 spice; mix.
-
6
In smaller bowl, mix 3 cups flour and baking powder.
-
7
Add sour cream and mashed potatoes.
-
8
Mix well.
-
9
Add enough flour in small amounts and mix in to make the dough easy to handle.
-
10
Turn out on a floured board and knead until smooth and elastic.
-
11
Add more flour as needed.
-
12
You need to knead it in the dough.
-
13
Grease a large bowl or bowls with margarine.
-
14
If necessary use two greased bowls and separate the dough.
-
15
Place dough in bowl, then turn so greased side is up.
-
16
Cover with a damp cloth.
-
17
Do not let cloth touch the dough.
-
18
Let rise until doubled.
-
19
You can let rise in a warm oven if you want (heat oven to 200 then shut off and keep door shut until doubled).
-
20
Divide dough into 4 sections or 3 sections in you want big fat rolls.
-
21
Roll each section to a rectangle 10 X 12.
-
22
Spread remaining margarine on rectangles.
-
23
Mix 4 tablespoons margarine, brown sugar, Chinese 5 Spice, cardamom and cinnamon.
-
24
Sprinkle on the rectangles.
-
25
Roll starting at the long edge.
-
26
Pinch edges together.
-
27
Use dental floss or sharp knife to cut the dough rolls, every 2 1/2 to 3 inches.
-
28
I like to warm my metal pans, it speeds the rising process.
-
29
Place cut rolls in pans allowing space between.
-
30
Cover, let rise until double.
-
31
Preheat oven to 350.
-
32
Bake about 35 minutes.
-
33
Turn out on foil or wax paper counter, turn out of pans while hot.
-
34
Let cool.
-
35
Mix the frosting, turn the rolls over and frost.
-
36
Note: You may refrigerate the cut rolls overnight to double, then bake if you wish.
