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Potato Biscuit Sweet Rolls
| Categories: | Breads |
| Submitted by: | Marilyn |
| Preheat: | 375 |
| Source: | My Original |
| Serves: | 12
|
| Prep time: | 20 min |
| Cook time: | 15 min |
| Total time: | 35 min |
| 2 cups | all purpose flour |
| 2 teaspoons | baking powder |
| 1 teaspoon | salt |
| 1/4 cup | sugar |
| 1 cup | mashed WI Russet Potatoes |
| 1/4 cup | butter |
| 1/2 cup | milk |
| 1/4 cup | strawberry or raspberry jam |
| 2 oz. | cream cheese |
| 2 teaspoons | sugar |
| 1/4 teaspoon | vanilla |
| 2 tablespoons | sugar |
| 1/2 teaspoon | cinnamon |
| 1/4 cup or less | chopped walnuts or sliced almonds |
Ingredients
Steps
- Preheat oven to 375 degrees. In medium bowl combine flour, baking powder, salt, and sugar. Cut in potatoes and butter with pastry blender until fine. Stir in milk. Knead on lightly floured surface several strokes. Divide into 12 balls. Flatten to about 1/2-inch thickness. Place on ungreased cookie sheet. Make large indentation in center of each biscuit. Place 1 teaspoon of jam in center of each. Combine cream cheese, 2 teaspoon of sugar and vanilla. Mix well. Place about 1 teaspoon of mixture over jam. Combine sugar and cinnamon; sprinkle over rolls. Sprinkle with nuts. Bake for about 15 minutes or until lightly browned.