So I needed to bake more presents and planned to repeat my star shaped bake, but last minute decided to use a more traditional rolled bun shaping. �I also made some creamed cheese icing to top these. �My partner and I got to quality control this bake as I cut one bun out and can report that they are quite yummy. �although you definitely get the cinnamon, the ginger carries through the finish. �As expected, the crumb is fluffy, shreddable and so soft. �I�ll keep this recipe for another Christmas to bake again.

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Ingredients

3� to 4� cups all-purpose flour 480 g (4 cups)

4 tsp. ground ginger

4 tsp. ground cinnamon

� tsp. ground cloves

1 pkg. active dry yeast (1 ���tsp. IDY or about 4.9 g)(if use osmotolerant yeast then can ferment a bit faster.)

� cup milk (184 g)

1 cup plain mashed potato

? cup butter (76 g)

? cup molasses (93.3 g)

1 tsp. salt

2 eggs

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� cup packed brown sugar

� cup butter, melted

Powdered sugar (optional)

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HANDS ON 30 min.
RISE 1 hour 15 min.
REST 10 min.
BAKE 20 min. at 375�F

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1. In a large bowl stir together 480 g flour, 3 tsp. of the ginger, 1 tsp. of the cinnamon, � tsp. of the cloves, and the yeast. In the bowl of your mixer stir milk, mashed potato, ? cup melted butter, the molasses, eggs and salt. Add flour mixture to the liquid mixture. Mix until gluten is well developed.

2. Turn dough out onto and shape dough into a ball. Place in a lightly greased bowl, turning to grease surface of dough. Cover; let rise until doubled in size (60 to 120 minutes).��Can do a cold retard at this point.

3. Punch dough down. Turn out onto a lightly floured surface. Cover; let rest 10 minutes. Lightly grease a 13�9-inch baking pan. Prepare filling�in a small bowl stir together the brown sugar and remaining 1 tsp. ginger, 3 tsp. cinnamon, and � tsp. cloves.�

4. Roll dough into an 18�12-inch rectangle. Spread with softened butter and sprinkle with filling, leaving 1 inch unfilled along one of the long sides. Roll up tightly, starting from filled long side and pinching seam to seal. Cut into 12 slices; arrange in pan. Cover; let rise until nearly double in size (30 minutes).

5. Preheat oven to 375�F. Bake 25 to 30 minutes or until golden. Cool in pan on a wire rack 10 minutes. Invert to remove from pan; invert rolls again onto a platter. Spread with Cream Cheese Frosting. Makes 12 rolls.

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CREAM CHEESE FROSTING

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In a medium bowl beat 3 oz. (85 g) softened cream cheese, 2 Tbsp. softened butter, and 1 tsp. vanilla with a mixer on medium until combined. Gradually beat in 2� cups powdered sugar until smooth. Beat in enough milk, 1 tsp. at a time, to reach spreading consistency.��Next time add some lemon juice to make it tangier and can probably skip the extra milk.��Say about 2 tsp lemon juice.

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