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

3¾ to 4¼ cups all-purpose flour 480 g (4 cups)

4 tsp. ground ginger

4 tsp. ground cinnamon

½ tsp. ground cloves

1 pkg. active dry yeast (1 ¾  tsp. IDY or about 4.9 g)(if use osmotolerant yeast then can ferment a bit faster.)

¾ cup milk (184 g)

1 cup plain mashed potato

? cup butter (76 g)

? cup molasses (93.3 g)

1 tsp. salt

2 eggs

½ cup packed brown sugar

¼ cup butter, melted

Powdered sugar (optional)

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

1. In a large bowl stir together 480 g flour, 3 tsp. of the ginger, 1 tsp. of the cinnamon, ¼ 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 ¼ 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.

CREAM CHEESE FROSTING

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 2½ 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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