Potato Cinnamon Rolls from Grandma Fern Coleman

1 ¼ CUPS INSTANT POTATO FLAKES
2 CUPS BOILING WATER
2 TBSP YEAST
1 TBSP SUGAR
½ CUP WARM WATER
1 CUP BUTTER
3 EGGS, BEATEN
1 CUP COLD WATER
1 CUP SUGAR
1 ½ TSP SALT
8 CUPS OF FLOUR (IT MAY TAKE A LITTLE MORE)

· In a small bowl mix ½ cup of warm water, 1 tbsp of sugar, and 2 tbsp yeast and let it rise about ½ hour.
· In a large bowl mix the 11/4 cups potato flakes and 2 cups boiling water. Stir well, add 1 cup cold water and 11/2 tsp salt and let cool to lukewarm.
· Meanwhile cream 1 cup shortening (or real butter) and the 1 cup of sugar. Beat in 3 eggs (I prefer the eggs to be room temp). Add cooled potato mixture and yeast. Mix well. Add flour starting with 51/2 cups (I always use more) and mix with dough hook or hand. Kneading well.
· Dough should be a soft dough but kind of sticky
· Cover and let rise about 1 hour.
· Roll out dough on floured or oiled board.
· Spread with butter, and sprinkle (generously) brown sugar and then cinnamon.
· Roll up like a jelly roll.
· Slice into 1” slices and place on greased cookie sheet. Let it raise.
· Bake at 350 degrees for about 15-20 minutes. (my oven cooks these better at 350 degrees so check yours carefully)

Variations:

Orange rolls
Add 2 tbsp orange juice concentrate and grated rind of 2 oranges to potato mixture after it has cooled. Frost with orange frosting and dip in nuts as desired.

Fruit filled rolls
Put a small amount of jam in the center of each cinnamon roll before baking will give delicious fruit filled rolls

Dinner rolls
Spread melted butter on dough, roll up like cinnamon rolls and slice. Then put in greased muffin tins.

This recipe was given to us by our neighbor, Keri Heath, it is her grandma's recipe. Neal is the one that actually makes this recipe and they are fabulous.