Grandma Russell's Bread
Taste of Home
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"I remember as a child always smelling fresh homemade bread and rolls whenever I walked into Grandma's house," shares Janet Polito or Nampa, Idaho. "The warm slices were delicious and melted in my mouth!"
SERVINGS: 24
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 30 min. + rising Bake: 20 min.
Ingredients:
- 1 package (1/4 ounce) active dry yeast
- 1/3 cup warm water (110° to 115°)
- 1/2 cup sugar, divided
- 1 cup milk
- 1/2 cup butter or margarine
- 1 tablespoon salt
- 1 cup mashed potatoes
- 2 eggs, beaten
- 5 to 6 cups all-purpose flour
- CINNAMON FILLING
- 1/4 cup butter or margarine, melted
- 3/4 cup sugar
- 1 tablespoon ground cinnamon
Directions:
In a large bowl, combine yeast, warm water and 1 teaspoon sugar; set aside. In a saucepan, heat milk, butter, salt and remaining sugar until butter melts. Remove from the heat; stir in potatoes until smooth. Cool to lukewarm; add eggs and mix well. To yeast mixture add the potato mixture and 5 cups flour. Stir in enough remaining flour to make a soft dough. Turn out onto a floured surface and knead until smooth and elastic, about 6 to 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. Punch down and divide in half. For white bread: Shape two loaves and place in greased 8-in. x 4-in. loaf pans. For cinnamon bread: Roll each half into a 16-in. x 8-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 8-in. x 4-in. loaf pans. For cinnamon rolls: Roll each half into an 18-in. x 12-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 12 pieces of 1-1/2 in. Place in greased 9-in. round baking pans. To bake: Cover and let rise until doubled. Bake loaves at 375° for 20 minutes; bake rolls at 375° for 25 to 30 minutes. Cover with foil if they brown too quickly. Yield: 2 loaves or 2 dozen rolls.