Created by JostLori on March 29, 2014
Step 1: See the note about the potato below. In a small saucepan, place the raw potato and 1 cup of cold water. Bring it to a boil and cook until the potato is done. It will slide off a knife when pierced after 10-15 minutes.
Step 2: Drain the potatoes, reserving the cooking water in a glass liquid measuring cup. Add enough fresh water to the reserved potato water to equal 3/4 cup TOTAL. (Note: you may not have to add any water at all). Place a thermometer in the water and let it cool down to 108-115 degrees F.
Step 3: Meanwhile, mash the drained potatoes thoroughly and set aside.
Step 4: Once the water has cooled to the ideal temperature, add the yeast and a pinch of the sugar. Stir to dissolve, and let it rest until foamy, about 5 minutes. If the yeast does not foam, start over with fresh water (no potato water) warmed to the temp range, and fresh yeast.
Step 5: Add the sugar and the melted butter to the bowl with the cooled mashed potatoes. Stir well to combine - until there are NO lumps! Add the yeast mixture. Stir well.
Step 6: Add the flour, and mix until combined. Gather up the sticky dough in one hand, and smear the extra butter up the sides of the bowl. Place the dough back in the bowl, cover with a towel and let rise in a warm place until it doubles - about 45-60 minutes.
Step 7: Flour your hand, then punch the dough down. Gather the dough into a ball and roughly knead it a few times on a floured counter. Add enough flour to form a ball that you can roll out. This can take between 1-4 tablespoons, depending on the humidity.
Step 8: Clean then dust the counter with flour, flour your hands, then pat the dough out into a 6″ square.
Step 9: In a small bowl, combine the melted butter, brown sugar and 1 teaspoon of the cinnamon. Let it sit for a minute, then spread it evenly on the dough, almost to the edges.
Step 10: Gently roll up the square, starting on the edge closest to you. Roll tightly, and pinch the edge together when completely rolled. Slice the roll in half, then place in a greased loaf pan.
Step 11: Let the rolls rise in the loaf pan in a warm place for 30 minutes.
Step 12: Meanwhile, preheat the oven to 375. Bake the rolls for 25 minutes until golden brown.
Step 13: Combine the remaining 1/2 teaspoon cinnamon, the powdered sugar, and a splash of milk until a smooth heavy glaze forms (not too runny). Pour the glaze on the warm rolls, and serve immediately.