Zesty Orange Cinnamon Rolls
1 medium potato, peeled and cut into quarters
1 package active dry yeast
1/4 cup warm water (105 degrees F to 115 degrees F)
1/2 cup granulated sugar
1/3 cup butter, softened
1-1/2 teaspoons salt
5-1/4 to 5-3/4 cups all-purpose flour
1/2 cup butter, softened
2/3 cup granulated sugar
1 tablespoon ground cinnamon
2 cups sifted powdered sugar
1 teaspoon finely shredded orange peel
1 tablespoon orange juice
1/2 teaspoon vanilla
1 tablespoon milk
1/4 teaspoon almond extract
In a covered small saucepan, cook potato in a small amount of boiling, lightly salted water for 20 to 25 minutes or until tender; drain, reserving cooking liquid. Mash potato with potato masher; measure 1/2 cup (discard any remaining potato). Measure 1 cup reserved cooking liquid (discard remaining liquid); cool to 120 degrees F to 130 degrees F (about 15 minutes).
Stir yeast into the 1/4 cup warm water. Let stand for 5 minutes.
In a large mixing bowl, combine potato water, mashed potato, the 1/2 cup granulated sugar, the 1/3 cup butter, egg, and salt. Stir in the yeast mixture.
Beat with an electric mixer on low to medium speed for 30 seconds. Add 2 cups of the flour; beat on high speed for 2 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
Turn dough onto a floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball.
Place the dough in a lightly greased bowl; turn once to grease the surface. Cover; let rise in warm place until double in size (about 1-1/2 hours).
Punch dough down. Turn onto a lightly floured surface. Cover; let rest 10 minutes.
For 12 jumbo rolls, lightly grease a 13x9x2-inch baking pan or two 9x1-1/2-inch round baking pans; set aside. (To make 24 smaller rolls, see tip, below.) Roll dough to a 14x8-inch rectangle. Spread the 1/2 cup softened butter over the dough.
Combine the 2/3 cup granulated sugar and 1 tablespoon cinnamon; sprinkle over dough. Starting from a long side, roll up the rectangle into a spiral. Seal seam and slice into 12 equal pieces.
Place rolls in the prepared pan(s) with cut side down. Cover and let rolls rise in a warm place until nearly double in size (about 45 minutes).
Bake rolls in a 350 degree F oven for 30 to 35 minutes or until golden. Cool slightly; remove from pan(s).
For orange icing, in a small bowl stir together 1 cup of the powdered sugar, orange peel, orange juice, and vanilla. Stir in additional orange juice, 1 teaspoon at a time, until the icing reaches drizzling consistency.
For almond icing, in a small bowl, stir together remaining 1 cup powdered sugar, milk, and almond extract. Stir in additional milk, 1 teaspoon at a time, until icing reaches drizzling consistency.
Drizzle rolls with orange icing, then with almond icing. Serve warm, if desired. Makes 12 jumbo rolls or 24 smaller rolls.
Kitchen Tip: To make 24 rolls, divide dough in half after rising. Cover; let rest 10 minutes. Lightly grease three 8x1-1/2-inch round baking pans; set aside. Roll each portion of dough to a 12x8-inch rectangle. Spread the 1/2 cup softened butter evenly over both portions. Sprinkle portions evenly with cinnamon-sugar mixture. Roll up; cut each portion into 12 pieces. Place rolls, cut side down, in prepared pans (eight in each pan). Cover and let rise in a warm place until nearly double (about 30 minutes). Bake in a 350 degree F oven for 25 to 30 minutes. Prepare orange icing and almond icing. Drizzle over the warm rolls.