Partygoers looked at me funny when they told me the rolls were moist and I told them there were potatoes in them. It's something I encountered years ago on a cinnamon-roll-baking kick, but then forgot about until this weekend's party. But when I started imagining soft, gooey cinnamon rolls chasing bowlsful of scrumptious chili it all came back to me: potatoes soak up more moisture than wheat flour alone and adding them to a whole array of baked goods from cakes to rolls makes for superior softness (think potato bread).
→ In my search for more info about potatoes in cinnamon rolls, I came across this article and recipe at Slate: You're Doing It Wrong: Cinnamon Rolls
→ The recipe I followed last weekend: Yukon Gold Cinnamon Rolls from Bon Appetit
Do you ever use potatoes or potato flakes in your baking?
Related: Four Reasons Why Potato Buns Rule
(Image: Regina Yunghans)