Grandma Russell’S Bread

1. 1

   In a large bowl, combine yeast, warm water and 1 teaspoon sugar. In a saucepan, heat milk, butter, salt and remaining sugar until butter is melted. Remove from heat; stir in potatoes until smooth. Cool to lukewarm; add eggs and mix well.

2. 2

   To yeast mixture, add potato mixture and 5 cups flour. Stir in enough remaining flour to make a soft dough. Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.

3. 3

   Punch down and divide in half. Shape two loaves and place in greased 8x4-in. loaf pans. Roll each half into a 16x8-in. rectangle. Brush with melted butter; combine sugar and cinnamon and sprinkle over butter. Starting at the narrow end, roll up into a loaf, sealing the edges and ends. Place in greased 8x4-in. loaf pans. Bake loaves as 375u00b0 for 20 minutes or until golden brown. Cover with foil if they brown too quickly. Remove from pans to wire racks; serve warm.

4. 4

   For cinnamon rolls: Roll each half into an 18x12-in. rectangle. Brush with melted butter; sprinkle with cinnamon-sugar. Starting at the narrow end, roll up and seal edges and ends. Cut each into twelve 1-1/2 in. pieces. Place in greased 9-in. round baking pans. Cover and let rise until doubled. Bake rolls at 375u00b0 for 25-30 minutes or until golden brown. Cover with foil if they brown too quickly. Remove from pans to wire racks; serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.