Potato Cinnamon Rolls

3/4 c. sugar
3/4 c. hot mashed potatoes
1 1/2 c. warm potato water, (110° to 115°)
2 pkg. active dry yeast
1/2 c. butter or margarine, softened
2 eggs
2 tsp. salt
6 1/2 c. all-purpose flour

1 1/3 c. packed brown sugar
1/2 tsp. cinnamon
3 T. cream
2 T. butter
1/2 c. chopped pecans

In a large mixing bowl, combine sugar and mashed potatoes. Add water and yeast; mix well. Cover, and let yeast rise in a warm place for 1 hour. Meanwhile, combine filling ingredients and set aside. Stir dough down and mix in soft butter, eggs and salt. Gradually stir in flour. Turn out onto a lightly floured surface; knead until smooth and elastic, about 6 to 8 minutes. Divide dough in half, on a floured surface. Roll each portion into a 12×12-inch square. Divide filling and spread over each square to within 1-inch of the edges. Roll up, jellyroll-style, and cut each roll into 9 slices. Place in a greased 9×9- inch baking pan. Cover and let rise in a warm place until doubled, about 1 hour. Bake at 350° for 35 to 40 minutes, or until golden. Drizzle with a confectioners’ sugar icing, if desired.

Yield: 18 rolls

Jane Shephard