- ¾ cup sugar (170 g)
- ¾ cup hot mashed potatoes (170 g)
- 1½ cups water (110 to 115 degrees)
- 2 (1/4 ounce) packages active dry yeast (7 g)
- ½ cup butter or ½ cup margarine, softened (115 g)
- 2 eggs
- 2 teaspoons salt (10 g)
- 6½ cups all-purpose flour (715 g)
- FILLING: 1⅓ cups packed brown sugar (300 g)
- ½ teaspoon ground cinnamon (2.5 g)
- 3 tablespoons cream (45 g)
- 4 tablespoons of flour (60 g)
- 2 tablespoons butter or 2 tablespoons margarine, softened (30 g)
- In a large mixing bowl, combine sugar and mashed potatoes. Add water and yeast, and then mix well.
- Cover and let it rise in a warm place for one hour.
- Meanwhile, combine all filling ingredients (brown sugar, ground cinnamon, cream, flour and butter/margarine). Set aside.
- Mix in butter, eggs and salt to the risen dough and gradually add the flour.
- Place onto a lightly floured surface; knead until smooth and elastic for 6-8 minutes.
- Divide dough into half. On a floured surface, roll each portion into a 12inch by 12 inch square pan.
- Divide filling, pour and spread evenly over each square.
- Roll up each in a jelly-roll style, and cut into small cylindrical rolls.
- Place in a greased 9 by 9inch baking pan. Cover and let the rolls rise in a warm place until doubled, about 1 hour.
- Bake at 350 degrees Fahrenheit for 35-40 minutes or until golden.
- Serve warm.