Sweet Rolls

I first posted this recipe back in April. However, I also like to make them for Christmas morning. I'm posting it again today so if anyone wishes to make the starter there is still time to do that.

I think I have finally found the perfect sweet roll recipe. I have tried several but this one's a keeper. I am not a bread maker. I either kneed the dough too much and the end results remind me of Ellie Mae's donuts (Beverly Hill Billies fame) or the middle comes out raw. Definitely not a pretty sight. This recipe begins with a starter. The starter is enough for one recipe so you don't have to keep it forever and feed it.

Starter
1/2 cup instant mashed potatoes
1/2 cup sugar
1 pkg yeast
1 1/2 cups very warm water

The day before you plan to bake, put all of the above in a non-metal container. Mix with a non-metal spoon. Set aside and leave uncovered. Stirring occasionally over the next 12 hours let the mixture begin to bubble.

Next day.
In mixer with a dough hook place the starter. With mixer running
Add in this order

the starter
1/2 cup sugar
1 pkg yeast
1/2 cup vegetable oil
1 1/2 cups hot tap water
6 cups all purpose flour
1 teaspoon salt
Mix the dough for about 2 minutes. Place it in a large bowl that you have sprayed with nonstick spray.
Cover with a clean, damp towel and place in a heated 170 degree oven that you turned off after heating. On the last oven rack place a large baking pan with a tea kettle of boiling water poured into it. Close oven and let the dough rise in the humid oven until doubled in size.
When dough has risen to double, dump out onto a large well floured surface. I use a clean counter. Sprinkle more flour over top of dough and roll out with a floured rolling pin. While rolling, move the dough around on the floured surface, if the dough is sticking, sprinkle a spare amount of flour under the dough and continue rolling. You are looking to roll a large rectangle about 1/4 inch thick.
Filling
1 stick softened butter
1- 1 1/2 cups brown sugar
1/2 cup ground cinnamon
1/c cup raisins or chopped nuts(optional)
Reheat oven to 170 and reheat the water from the pan in the oven.
Meanwhile spread butter over dough's entire surface
Sprinkle over butter cinnamon, sugar, raisins and nuts. Starting on the long side of the rectangle, roll the dough into a tight roll. Cut with a serrated knife into 2 inch rolls. Place pieces into a well greased rectangular baking dish, snuggle them close together. Turn off the oven and pour the water bath back into the pan in the oven. Put the rolls on the top rack and let the rolls rise again until double in size. Remove from oven and, leaving the water bath in the oven, preheat it to 350. Return the rolls to your 350 oven and bake for 25 minutes or until golden.
Cream Cheese Glaze
4 ozs softened cream cheese
1 cup powdered sugar
1 teasp vanilla
2-3 tablespoons cream
Place all of the above into a bowl. With a whisk or hand mixer, beat until soft and creamy. Mixture should pour off of a spoon. If it doesn't add another tablespoon of cream. Pour over top of roll as soon as you remove them from the oven.
They are best right out of the oven or reheat in microwave.

Cook's Notes- In order to keep your rolls from drying out, the water bath is essential. It makes for a lighter and fluffier end result.