Recipe Summary

30 mins
1 hr
30 mins
24 rolls


Ingredient Checklist


Instructions Checklist
  • COMBINE potatoes, potato water, butter, sugar, salt and hot water in large mixing bowl.  Stir until butter melts; set aside and let cool.  Combine yeast and 1/2 cup warm water in small bowl.  Let rest 5 minutes.  Add eggs, 2 cups flour and yeast mixture to potato mixture.  Beat until well mixed.  Continue adding flour, 1 cup at a time until soft dough forms. 

  • KNEAD on a lightly floured surface until smooth and elastic (about 4 to 6 minutes), OR knead with electric mixer using dough hook.   Place in a greased bowl, turning to coat.  Cover.

  • LET RISE in a warm, draft free area about 1 hour, until doubled in size.  Punch dough down; divide in half.

  • ROLL one portion of dough on a lightly floured surface to a 12 x 18-inch rectangle.  Spread with half the butter.  Combine sugar and cinnamon; sprinkle half of the mixture over surface.    Roll up tightly lengthwise, sealing edges.  Cut into 12 slices.  Place in greased 13 x 9-inch pan.  Repeat with remaining dough.  Cover. 

  • LET RISE 30 to 45 minutes until nearly doubled.

  • BAKE in preheated 350°F oven for 25 to 30 minutes.