Welcome to our “favorite family recipes” blog. I decided it would be a good idea to separate the recipes from the regular blog entries, and this is the result. I wish I could cook and bake for all of you, but this will have to do. After all, remember the Chinese proverb: “Give a man a fish and you feed him for a day; teach a man to fish and you feed him for a lifetime.” There won’t be many fish recipes here, but we hope you enjoy what you do find. Feel free to ask if you have any questions!! And to start off, here are some pictures to go with our favorite cinnamon roll recipe.

Potato Refrigerator Rolls

1 Tbl yeast
1 ½ cups warm water
2/3 cup sugar
1 ½ tsp salt
2/3 cup shortening
2 eggs
1 cup lukewarm mashed potatoes
7-8 cups flour
Dissolve yeast in warm water. Stir in sugar, salt, shortening, eggs, potatoes (I usually just add dry potato flakes – about 1/2 cup – with some extra water/milk – not really necessary, just adjust the amount of flour) and 4 cups of the flour. Beat until smooth. Mix in enough of the remaining flour to make a dough. Knead several minutes until smooth and elastic. 
Place in a greased bowl. Cover bowl tightly and refrigerate until ready to use – up to 5 days.
Punch down the dough and cut off the amount needed.
Shape as desired and let rise in a warm place about 1 ½ hours. Bake 10 – 15 minutes at 400°. Makes 4 dozen.
Filling for cinnamon rolls: softened butter, brown sugar and cinnamon 

Cinnamon Roll Frosting
½ cup melted butter
¼ cup evaporated milk
1 tsp vanilla
5 cups powdered sugar
Combine all ingredients.

October 2019: Updated to a supposedly more healthy, whole-grain option!

Instead of all white flour, I used 1 cup oat flour, 2 cups wheat flour and about 3 cups white flour. I also used canola oil instead of shortening, mainly because I felt it would be easier to mix in by hand. In addition, I cut the sugar a bit (to 1/2 cup), which didn’t make a difference to me, but my husband noticed. The crescent rolls turned out well, and the little boys liked them!