Prep Time: 30 minutes plus rise time
Bake Time: 23-25 minutes
Yield: Makes 2 tea rings or 36 rolls.
1 package RED STAR® Active Dry Yeast
¼ cup lukewarm water (110-115°F)
⅔ cup vegetable shortening or butter
½ cup granulated sugar
2 teaspoons salt
1 cup hot mashed potatoes
1 cup hot potato water
3 beaten eggs
7 - 7 ½ cups bread flour*
1 teaspoon lemon peel
*Half of the flour may be whole wheat flour.
1 Dissolve yeast in lukewarm water; set aside. In a large bowl, combine shortening, sugar, salt, potatoes, and potato water; cool to lukewarm.
2 Add yeast, eggs, 2 cups flour, and lemon peel; beat 2 minutes. Gradually add enough remaining flour to make a soft dough. Knead until smooth and elastic, 12 to 14 minutes.
3 Place dough in a greased bowl; turn to grease top. (Dough may be placed in a sealable bowl or bag and refrigerated 1 to 2 days. Punch down dough as necessary.) OR: cover dough; let rise in a warm (80°F) place until double. Punch down, cover, and let rise again.
4 Punch down dough, cover and let rest 10 minutes. Shape into a Swedish Tea Ring or rolls. Cover, let rise in warm (90°F) place until double.
5 For one tea ring, use half of the dough. Roll into 20 x 8-inch rectangle. Brush with melted butter. Sprinkle with mixture of ¼ cup granulated sugar and 2 teaspoons cinnamon. Roll, beginning with long side. Seal long edge. Place sealed edge down on greased baking sheet, forming a circle; seal ends. Using scissors, make cuts, ¾-inch wide, cutting almost through dough. Turn slices on sides, placing every-other-slice to the center of the tea ring. Cover; let rise until double. Bake in preheated 350°F oven 23 to 25 minutes, or until done. When cool, decorate with confectioners’ icing, maraschino cherries and pecan halves.
Nutrition Information per serving (Swedish tea ring): 198 cal, 7 g fat, 20 mg chol, 159 mg sodium, 31 g carbo, 1 g fiber, 4 g pro, 49 mcg folate
(dinner rolls): 153 cal, 5 g fat, 18 mg chol, 151 mg sodium, 23 g carbo, 1 g fiber, 4 g pro, 48 mcg folate.