Cinnamon Roll/Cabbage Pocket Dough
  • 1/2 cup Crisco
  • 2/3 cup sugar
  • 1 tablespoon salt
  • 2 eggs
  • 8 cups flour
  • 1 cup mashed potatoes (can use instant)
  • 1 cup potato water or water
  • 1 cup lukewarm water
  • 2 packages yeast
  1. Mix Crisco, sugar, salt and eggs. Then add mashed potatoes and potato water. Beat again.
  2. Add 4 cups of flour, then add 1 cup lukewarm water in which yeast has been dissolved.
  3. Add 4 more cups of flour, mix and refrigerate overnight.
  4. Notes: I usually use the dough immediately. It's a very soft dough. I mix mine in my mixer with a dough hook. If I knead it by hand, I have to add more flour to keep it from sticking to the counter. I add as little as possible so the dough doesn't get dry.
  5. This recipe also works for rolls and horns.
Possibly the best dough ever?