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Yield
about 3 dozen
Photo: William Dickey; Styling: Leslie Byars Simpson

How to Make It

Step 1

Stir together potato flakes and 1 cup water in a microwave-safe bowl. Microwave at HIGH 3 minutes; stir.

Step 2

Combine yeast and 2 cups warm water in a 2-cup glass measuring cup; let stand 5 minutes.

Step 3

Combine mashed potatoes, 4 cups flour, eggs, and next 3 ingredients in a 6-quart bowl. Stir in yeast mixture until blended. Gradually stir in remaining 5 1/2 to 6 cups flour until soft dough forms.

Step 4

Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.

Step 5

Divide dough in half. Roll each portion on a lightly floured surface into an 18- x 15-inch rectangle. Spread each with half of butter; sprinkle with 2/3 cup brown sugar, 2 teaspoons cinnamon, 1/4 cup pecans, and, if desired, 1/4 cup raisins. Roll up, jellyroll fashion, starting at a long edge. Cut each roll into 1-inch-thick slices. Arrange in 4 (13- x 9-inch) pans or 8 (8-inch) square pans.

Step 6

Cover and let rise in a warm place (85°) free from drafts, 30 minutes or until doubled in bulk.

Step 7

Bake at 375° for 25 minutes or until golden. Drizzle with Glaze.

Step 8

NOTE: Unbaked rolls may be frozen. To bake, remove from freezer, and thaw in refrigerator 8 hours. Bake as directed.

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