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. ---------------------------------------------------------------------------
Nutrition
Ingredients
