Ingredients
1/2 pound russet potatoes, peeled and quartered2 packages (1/4 ounce each) active dry yeast2 tablespoons plus 3/4 cup sugar, divided2 cups warm water (110° to 115°)3/4 cup butter, melted2 eggs, beaten3/4 cup sugar2/3 cup nonfat dry milk powder1 tablespoon salt2 teaspoons vanilla extract8 cups all-purpose flourFILLING:1/2 cup butter, melted3/4 cup packed brown sugar3 tablespoons ground cinnamonICING:2 cups confectioners’ sugar1/4 cup milk2 tablespoons butter, melted1/2 teaspoon vanilla extract
Preparation
Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain, reserving 1/2 cup cooking liquid; set aside. Mash potatoes; set aside 1 cup. (Save remaining potatoes for another use.)
Heat reserved potato liquid to 110°-115°. In a large bowl, dissolve yeast and 2 tablespoons sugar in potato liquid; let stand 5 minutes. Add warm water, mashed potatoes, butter, eggs, sugar, milk powder, salt, vanilla and 5 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and chill overnight.
Punch dough down. Turn onto a lightly floured surface, roll each portion into a 12x8-in. rectangle. Spread butter over dough to within 1/2 in. of edges. Combine brown sugar and cinnamon; sprinkle over the dough.
Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut each into 12 slices; place cut side down in three greased 13x9-in. baking pans. Cover and let rise until almost doubled, 45 minutes.
Bake at 350° for 25-30 minutes. Combine icing ingredients; drizzle over rolls.
