Instructions

1. Dissolve yeast in lukewarm water; set aside.
2. In a large bowl, combine shortening, sugar, salt, potatoes, and potato water; cool to lukewarm.
3. Add yeast, eggs, 2 cups flour, and lemon peel; beat 2 minutes. Gradually add enough remaining flour to make a soft dough.
4. Knead until smooth and elastic, 12 to 14 minutes.
5. 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.
6. Punch down dough, cover and let rest 10 minutes.
7. Shape into a Swedish Tea Ring or rolls. Cover, let rise in warm (90°F) place until double.
8. For one tea ring, use half of the dough. Roll into 20 x 8-inch rectangle.
9. Brush with melted butter. Sprinkle with mixture of ¼ cup granulated sugar and 2 teaspoons cinnamon.
10. Roll, beginning with long side. Seal long edge. Place sealed edge down on greased baking sheet, forming a circle; seal ends.
11. 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.
12. Cover; let rise until double.
13. Bake in preheated 350°F oven 23 to 25 minutes, or until done.
14. When cool, decorate with confectioners’ icing, maraschino cherries and pecan halves.

• Recipe Type : Breads