German Caramel Rolls

2/3 c. shortening
1/2 c. sugar
1 tsp. salt
2 eggs
1 c. mashed potatoes
1 pkg. yeast
1 c. scalded milk
6 to 8 c. flour
1 to 2 c. brown sugar
1/2 c. sugar (additional)
Cinnamon, to taste
1 pt. whipping cream
1 c. chopped walnuts (opt.)

Combine shortening, sugar, salt, eggs and mashed potatoes; cream well. Dissolve yeast in milk and add to creamed mixture. Add flour (enough to make dough stiff); knead well. Let rise until double.

Roll out on sugar into large rectangle (approximately 10×30-inches). Spread butter on top and sprinkle with 1/2 cup sugar and cinnamon, to taste. Starting on the 30-inch side, roll up firmly. Cut to desired thickness. Coat inside of pan with brown sugar. Place rolls in pan and let rise 1 hour. Pour cream over rolls and bake approximately 30 minutes in a 400° oven, until tops are brown. Remove from oven and immediately turn rolls out onto aluminum foil. Yields approximately 2 dozen.