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1
Combine potatoes, hot potato water, butter, sugar and salt in large mixing bowl; stir until the butter melts; set aside and let cool until lukewarm.
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2
Combine the yeast and 1/2 cup warm water in a small bowl and let stand 5 minutes.
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3
Add eggs, 2 cups flour and yeast mixture to potato mixture and beat well.
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4
Continue adding flour, 1 cup at a time until soft dough forms.
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5
Knead on a lightly floured surface until smooth and elastic (about 8 to 10 minutes).
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6
Place in a greased bowl, turning to coat.
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7
Cover and let rise in a warm, draft-free place about 1 hour, until doubled.
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8
While dough rises, prepare the caramel syrup.
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9
Combine butter, brown sugar, corn syrup, cream and chipotle in a heavy saucepan.
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10
Cook and stir over medium heat until butter melts.
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11
Grease two 13 x 9-inch baking pans and pour an equal amount of syrup in each pan.
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12
Sprinkle each with half the pecans and bacon.
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13
Punch dough down; divide in half.
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14
Roll one portion of dough on a lightly floured surface to a 12 x 18-inch rectangle.
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15
Spread with half the butter for the filling.
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16
Combine sugar and cinnamon; sprinkle half of the mixture over surface.
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17
Roll up tightly, sealing edges.
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18
Cut into 12 slices.
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19
Place in prepared pan.
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20
Repeat with remaining dough.
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21
Cover and let rise 30 to 45 minutes, until doubled.
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22
Bake in preheated 350F oven for 25 to 30 minutes.
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23
Let rolls cool 5 minutes and then invert onto serving tray.
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24
Note: Instant mashed potatoes can also be used.
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25
For potato water, simply mix 1 tablespoon potato flakes in 2 cups hot water.
