Cinnamon Rolls

Ingredients:

Dough
1 medium russet potato (about 6 ounces), peeled and cut into large chunks
2 tablespoons unsalted butter
1 tablespoon (1 package) active dry yeast
1/2 cup granulated sugar or 1/2 cup (packed) light brown sugar
1/4 cup warm water (105 degrees to 115 degrees F)
2 tablespoons vegetable oil
1 large egg, at room temperature
1 teaspoon salt
5 to 5 1/2 cups unbleached all-purpose flour or bread flour

Filling
4 tablespoons (1/2 stick) unsalted butter, melted
1 1/4 cups (packed) light brown sugar
1 1/2 tablespoons ground cinnamon
1 cup dark raisins or dried currants, plumped in hot water 10 minutes
and drained (optional)
1 cup (4 ounces) walnuts or pecans, toasted and coarsely ground (optional)

Glaze
1 1/2 cups sifted powdered sugar
4 to 5 tablespoons milk

(If you cannot eat all the cinnamon rolls in the same day they are
made you can freeze the rest once they are cool to preserve the light
texture)

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 degrees to 115 degrees F.
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 mixing bowl with a whisk or in the work bowl of a
heavy-duty electric mixer fitted with the paddle attachment, combine
the pureed potato, the warm potato water, yeast mixture, the remaining
granulated or brown sugar, oil, egg, salt, and 2 cups of the flour.
Beat hard to combine, about 1 minute. 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 minutes, dusting with flour only 1
tablespoon at a time as needed to prevent sticking. Take care not to
add too much flour, because the dough should be very satiny.
If kneading by machine, switch from the paddle to the dough hook
and knead for 3 to 4 minutes, or until the dough is smooth and springy
and springs back when pressed. If desired, transfer the dough to a
floured surface and knead briefly by hand.

5. Place the dough in a greased deep container. Turn once to coat the
top and cover with plastic wrap. Let rise in a warm place until
doubled in bulk, 1 to 1 1/2 hours. Gently deflate the dough and let
rise a second time until doubled in bulk, 50 minutes to 1 hour.

6. Gently deflate the dough. Turn the dough out onto a lightly floured
work surface. Parchment-line a baking sheet. 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 or currants and ground 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 a parchment-lined baking
sheet 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, about 20 minutes. (The rolls may be
refrigerated and transferred later ot the oven).

7. Twenty minutes before baking,j preheat the over to 350 degrees F.
Place the baking sheet or muffin cups on a rack 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, remove to a rack. Immediately prepare
the glaze. Let stand until just warm before eating. (The rolls may be
cooled and frozen in heavy-duty plastic bags up to 3 months).