Ingredients
2pkgactive dry yeast
1½cupswarm water
1cupplain mashed potatoes
½cupsugar
½cupbutter,softened
2large eggs
2tspsalt
6cupsall purpose flour
¼cupbutter
1cupbrown sugar,packed
1cuphoney
1tspground cinnamon
1cupwalnuts,chopped
½cupsugar
2tspground cinnamon
2tspbutter,melted
Preparation
Dissolve yeast in a small bowl with warm water. In a large bowl, combine and beat mashed potatoes, sugar, butter, eggs, salt, yeast mixture and 2 cups flour, until smooth. Stir in enough remaining flour to form a soft dough.
On a floured surface knead dough for about 6 to 8 minutes, until smooth and elastic. Turn in a greased bowl, so all sides are coated. Cover with plastic wrap and let rise in a warm place for about 1 hour, until dough has doubled in size.
Melt butter in a small saucepan. Stir in brown sugar, honey and cinnamon. Spread mixture evenly among three greased 9-inch round baking pans. Sprinkle with walnuts.
Mix sugar and cinnamon in a small bowl, set aside. Punch down and divide dough in half on a lightly floured surface. Roll one portion into an 18×12-inch rectangle. Brush with one tablespoon melted butter and sprinkle with half of the sugar mixture.
Starting with a long side, roll up jelly-roll style and pinch seam to seal. Cut into 12 slices. Repeat steps with remaining dough, butter and sugar mixture.
Cut side down, place eight slices in each pan. Cover with kitchen towels and let rise about 30 minutes, or until doubled in size.
Bake at 350 degrees F for 30 to 35 minutes or until golden brown. Immediately remove rolls from pan onto a serving plate. Serve warm.
