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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a glass 4 cup measuring cup add warm water, yeast. Stir let set until dissolved. Add warm milk and proofing sugar, stir until mixed. | 2. In a large bowl, about 7 quarts capacity, pour yeast mixture. Add white sugar, Crisco, eggs salt and Chinese 5 spice; mix. | 3. In smaller bowl, mix 3 cups flour and baking powder. | 4. Add sour cream and mashed potatoes. Mix well. | 5. Add enough flour in small amounts and mix in to make the dough easy to handle. | 6. Turn out on a floured board and knead until smooth and elastic. Add more flour as needed. You need to knead it in the dough. | 7. Grease a large bowl or bowls with margarine. If necessary use two greased bowls and separate the dough. Place dough in bowl, then turn so greased side is up. Cover with a damp cloth. Do not let cloth touch the dough. | 8. Let rise until doubled. You can let rise in a warm oven if you want (heat oven to 200° then shut off and keep door shut until doubled). | 9. Divide dough into 4 sections or 3 sections in you want big fat rolls. | 10. Roll each section to a rectangle 10 X 12. | 11. Spread remaining margarine on rectangles. | 12. Mix 4 tablespoons margarine, brown sugar, Chinese 5 Spice, cardamom and cinnamon. | 13. Sprinkle on the rectangles. | 14. Roll starting at the long edge. Pinch edges together. | 15. Use dental floss or sharp knife to cut the dough rolls, every 2 1/2 to 3 inches. | 16. I like to warm my metal pans, it speeds the rising process. Place cut rolls in pans allowing space between. Cover, let rise until double. | 17. Preheat oven to 350°. Bake about 35 minutes. | 18. Turn out on foil or wax paper counter, turn out of pans while hot. Let cool. | 19. Mix the frosting, turn the rolls over and frost. | 20. Note: You may refrigerate the cut rolls overnight to double, then bake if you wish. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	1	cup		0.0	0.0	0.0	0.0
active yeast	3	packages		-	-	-	-
milk	1	cup		148.84	11.6632	7.686	7.9788
white sugar	2	teaspoons		32.508	8.3983	0.0	0.0
white sugar	1/3	cup		32.508	8.3983	0.0	0.0
crisco	1/3	cup	melted	-	-	-	-
egg	3		beaten	214.5	1.08	18.84	14.265
salt	2	teaspoons		-	-	-	-
chinese five spice powder	1	teaspoon		-	-	-	-
baking powder	4	teaspoons		9.752	5.0968	0.0	0.0
cream	1/2	cup	sour	227.7	5.3245	2.806	22.2525
flour	6 -7	cups		0.0	0.0	0.0	0.0
potato	1	cup	mashed mashed	115.5	26.235	3.075	0.135
margarine	8	tablespoons		1622.0639999999999	2.0304	2.0304	181.608
pam cooking spray				-	-	-	-
margarine	4	tablespoons		1622.0639999999999	2.0304	2.0304	181.608
brown sugar	1	cup		836.0	215.798	0.264	0.0
chinese five spice powder	2	teaspoons		-	-	-	-
cardamom	1/2	teaspoon	ground	3.11	0.6847	0.1076	0.067
cinnamon	4	teaspoons		-	-	-	-
corn syrup	1/3	cup		321.6767	87.2846	0.0	0.2273
brown sugar	2	cups		836.0	215.798	0.264	0.0
margarine	1	cup		1622.0639999999999	2.0304	2.0304	181.608
nut	1	cup	chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.