Yukon Gold Cinnamon Rolls

Ingredients

• 0.8 ounce yeast dry (scant 2 tablespoons)
• 12 servings flour 
• 0.1 teaspoon kosher salt 
• 3 large eggs 
• 1.3 cups brown sugar packed ()
• 2.5 tablespoons ground cinnamon 
• 2 cups powdered sugar 
• 2 tablespoons sugar 
• 4.5 cups unbleached all purpose flour ()
• 3 tablespoons unbleached flour 
• 0.3 cup butter unsalted melted ()
• 1 teaspoon vanilla extract 
• 0.5 cup water (105°F to 115°F)
• 2 tablespoons milk whole ()
• 1 pound yukon gold potatoes peeled cut into 2-inch pieces

Equipment

• bowl
• frying pan
• baking sheet
• oven
• knife
• whisk
• plastic wrap
• stand mixer
• kitchen towels

Directions

1. Combine potatoes, 2 cups water,and 1 tablespoon coarse salt in largesaucepan. Boil until potatoes are verytender, 15 to 18 minutes. Mash potatoeswith water in pan (do not drain water).
2. Add butter and mash until butter is melted.
3. Whisk in eggs, then 1 cup flour; mashuntil very smooth.
4. Let potatoes stand untilbarely lukewarm, about 10 minutes.
5. Meanwhile, pour 1/2 cup warm waterinto large bowl of stand mixer fitted withpaddle attachment; stir in yeast and sugar.
6. Let stand until foamy, about 10 minutes.
7. Add potato mixture to yeast mixture; mixon low speed until well blended, 2 minutes.
8. Mix in 3 cups flour, 1 cup at a time, beatingwell. Beat until sticky dough forms.
9. Spread 1/2 cup flour on work surface.Scrape dough out onto floured worksurface. Knead until dough is smoothand elastic, adding more flour bytablespoonfuls if dough is very sticky,about 8 minutes.
10. Coat large bowl with butter.
11. Transferdough to bowl and turn to coat. Cover bowlwith plastic wrap, then kitchen towel.
12. Letdough rise in warm draft-free area untildoubled in volume, about 1 hour.
13. Mix brown sugar, cinnamon, and flour inmedium bowl. Using fork, mix in butter.
14. Position rack in center of oven andpreheat to 425°F. Line large rimmed bakingsheet with parchment. Turn dough outonto well-floured work surface.
15. Roll outdough to 24x16-inch rectangle.
16. Sprinklefilling evenly over dough. Starting at 1 longside, roll up dough jelly-roll style, enclosingfilling. Using large knife dipped in flour,cut roll crosswise into 12 pieces.
17. Transferrolls to baking sheet, spacing rolls about 3/4inch apart. Cover baking sheet loosely withplastic wrap.
18. Let rise in warm draft-freearea until almost doubled in volume, about20 minutes (rolls will be very puffy).
19. Bake cinnamon rolls until golden,about 20 minutes. Cool rolls 10 minuteson baking sheet.
20. Whisk powdered sugar, melted butter, 2tablespoons milk, vanilla, and coarse salt insmall bowl. If glaze is too thick to spread,add more milk by 1/2 teaspoonfuls asneeded.
21. Spread glaze over warm rolls.