I remember as a child always smelling fresh homemade bread and rolls whenever I walked into Grandma's house. The warm slices were delicious and melted in my mouth! —Janet Polito, Nampa, Idaho
Grandma Russell’s Bread
Grandma Russell's Bread
Prep Time
30 min
Cook Time
20 min
Yield
2 loaves (12 pieces each)
Ingredients
- 1 package (1/4 ounce) active dry yeast
- 1/3 cup warm water (110° to 115°)
- 1/2 cup sugar, divided
- 1 cup whole milk
- 1/2 cup butter, cubed
- 1 tablespoon salt
- 1 cup mashed potatoes
- 2 large eggs, room temperature, beaten
- 5 to 6 cups all-purpose flour
- CINNAMON FILLING:
- 1/4 cup butter, melted
- 3/4 cup sugar
- 1 tablespoon ground cinnamon
Directions
- In a large bowl, combine yeast, warm water and 1 teaspoon sugar. In a saucepan, heat milk, butter, salt and remaining sugar until butter is melted. Remove from heat; stir in potatoes until smooth. Cool to lukewarm; add eggs and mix well.
- Beat potato mixture and 5 cups flour into yeast mixture until smooth. Stir in enough remaining flour to make a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
- Punch down dough and divide in half. On a lightly floured surface, roll each half into a 16x8-in. rectangle. Brush with melted butter. Combine sugar and cinnamon; sprinkle over butter. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Place in 2 greased 8x4-in. loaf pans. Cover and let rise in a warm place until doubled, about 45 minutes. Preheat oven to 375°. Bake loaves until golden brown, about 20 minutes. Cover loosely with foil if tops brown too quickly. Remove from pans to wire racks; serve warm.
Nutrition Facts
1 piece: 208 calories, 7g fat (4g saturated fat), 35mg cholesterol, 387mg sodium, 33g carbohydrate (11g sugars, 1g fiber), 4g protein.
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