5 large (8 small) Russett or golden potatoes (enough for 1 cup mashed)
1 Cup warm mashed potatoes
2/3 Cups Sugar (for mixing into dough)
1 Cup Sugar (for mixing with cinnamon)
3/4 Cup Cinnamon (for mixing with sugar)
1.5 Tsp Salt
2 Eggs, well beaten
7-7.5 Cups flour
2/3 Cups shortening (preferably vegetable oil)
14 Tbsp unsalted butter (almost two sticks)
Directions
Peel and cube potatoes, then boil until soft enough for mashing (approx. 20 min)
Melt shortening and allow to cool. If using oil, heat for 45 seconds
Crumble yeast into medium bowl and add warm mashed potato and potato water (don’t let the potato & water cool too much; you want it to melt the yeast).
Stir the 2/3 cup sugar and salt into the yeast bowl; let stand until thoroughly dissolved (approx. 5 min.)
Add beaten eggs and 1/2 flour to a mixing bowl with a dough hook and mix until almost smooth and very elastic (batter will fall from spoon in sheets)
Beat in melted shortening or oil; Add most of the remaining flour one cup at a time until mixer has difficulty mixing
Remove dough hook and continue to mix in additional flour by hand until dough is possible to handle without sticking
Turn dough on a lightly floured bread board, then cover and let stand 10 minutes to tighten up
Knead dough with flour until smooth and elastic; put in large bowl; grease top, cover and store in refrigerator for 1-2 days until dough has risen.
Cut dough in half and roll one half of dough out onto bread board (approx. 1/4 inch thick)
Melt 1 stick of butter; spread a thick layer of butter onto rolled dough.
Mix cinnamon and sugar; sprinkle generously onto dough (just to the point of no longer absorbed by butter) and roll dough into a bar
Cut dough in 1.5-2-inch slices and place in butter covered backing dish; let stand overnight until dough rises again.
Cook at 350 degrees for 25-30 minutes. Check in between rolls before removing from oven to make sure the middle is cooked thoroughly
