2 med. baking potatoes
4 packets active dry yeast
1 cup vegan soy butter (I use Earth Balance) melted
3 eggs equiv. egg replacer
2 teaspoon salt
3/4 cup + 1 teaspoon sugar
9 cup all-purpose flour
4 cups light brown sugar
2 tablespoons cinnamon
1 cup melted vegan soy butter
4 cups toasted chopped pecans
2.5 cups powdered sugar
1/4 cup vanilla soy milk
1/2 teaspoon vanilla extract (I add a little vanilla to the filling also)
1 teaspoon orange flavor (optional, I also put this in the filling)
Rolls 1. Grease a large bowl (the biggest you have, the dough is going to rise in this) and however many roll pans you are going to use right away.
2. Peel the potatoes and chop in to small chucks. Boil them in water to cover (I say at least 4.5 cups, you need to reserve some) for 10-15 min. until tender. Reserve 3 cups potato water.
3. Put the potatoes in a big bowl (not your greased one) and mash them.
4. Wait until the potato water has cool to 110-115 degrees F (use a thermometer!) and add the four packets yeast and 1 teaspoon sugar. leave for about five minutes and this should get foamy and lumpy.
5. Add 3/4 cup sugar, 1 c.melted butter, 3 eggs, salt, and the yeast potato water to the mashed potatoes. Whisk until well mixed. Gently add flour in 3 cup increments, stir with wooden spoon.
6. Transfer to greased bowl, cover with damp cloth, and let rise in a warm place for 1 hour until it has doubled in size. I use my oven on it's lowest setting(170 degrees) for this. After it's risen punch it down and cover with plastic wrap.
Filling/Rolling the Rolls 1. Toasting Pecans: Put about 5-6 cups raw pecans in a single layer on a baking sheet, then in the oven at 350 for 7-9 minutes. Chop to desired size.
2. Mix 4 cup brown sugar and 2 T. cinnamon. I like to add some van extract and orange flavor, but it's optional.
3. Remove your dough and divide it into quarters. If you're not going to make the whole recipe at once wrap each portion seperately and refrigerate the dough you aren't using right away. It can last up to two weeks in the fridge.
4. On a floured surface roll out your dough to a 12 in. wide, 1/4 in. thick rectangle . Brush with 1/4 cup melted butter, top evenly with 1 cup sugar mixture and 1 cup toasted pecans.
5. Starting on the 12 in. side of the roll, roll up the dough jelly-roll style. Cut in 1.5 inch slices, I usually get about 8, and place them in your greased baking pan.
6. Let them rise in a warm place (again I use the oven on it's lowest setting) until puffy. About 45 min.
7. Heat the oven to 375 and bake for 20-25 minutes until golden brown.
Icing 1. Stir powered sugar, soy milk, and any extracts/flavors until smooth. Drizzle on rolls as soon as they come out of the oven.
This is a huge recipe that makes four 13x9 pans of rolls. I usually make the dough and then one pan of rolls at once, then save the rest of the dough for later. You can also mix up the brown sugar filling and the icing for the whole recipe ahead of time. Just keep the brown sugar filling in an airtight container in your pantry and the icing in the fridge.