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1
In a large mixer place the warm water, sugar, oil, potatoes, egg and salt, mix well.
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2
Add the yeast, and combine well.
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3
Add the milk powder, and the first addition of flour.
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4
Beat for three or four minutes.
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5
Gradually add the second addition of flour, and when workable, place on a floured board, and knead for ten minutes.
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6
Grease a large bowl and place dough ball into bowl, greasing the top of dough.
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7
Cover with towel and let rise in a warm place until double about 1 1/2 hours.
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8
Punch dough down and very thoroughly break down bubbles.
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9
Form again into a ball and cover let rise in greased bowl for one more hour.
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10
Punch down and place onto a floured surface.
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11
Roll out to 15 x 14 rectangle.
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12
Spread dough with soft butter, and sprinkle a mixture of cinnamon and brown sugar over this.
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13
Tightly roll up from the long side.
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14
With serrated knife cut into 8-- 2 inch slices (8 large rolls) For smaller rolls, divide the dough into two, then roll into a 12 x 8 rectngle, fill and roll.
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15
Cut into 9 one inch slices for each rectangle.
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16
(27 rolls) Place rolls into a greased 10 inch pansat least 2 inches deep.
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17
Cover and let rise for one hour.
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18
Preheat oven to 325F.
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19
Bake for 10 minutes, Raise the temperature to 350 degrees F.
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20
and continue to bake 5 minutes longer.
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21
Remove from oven and invert onto racks.
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22
Beat all frosting ingredients, sugar, butter, flour,vanilla, and dash salt all together.
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23
Then frost tops of cooled rolls.
