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1
Cook potato in medium saucepan of boiling water until tender, about 30 minutes.
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2
Drain, reserving 3/4 cup cooking liquid.
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3
Mash potato and transfer 1 cup to large bowl, reserving remainder for another use.
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4
Mix 3/4 cup cooking liquid into potato.
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5
Cool to lukewarm.
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6
Sprinkle yeast and sugar over 1/2 cup warm water in small bowl; stir to dissolve.
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7
Let yeast mixture stand until foamy, about 10 minutes.
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8
Add yeast to mashed potato mixture.
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9
Add milk, honey, 3 tablespoons oil and salt to potato mixture.
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10
Stir in enough flour, 1 cup at a time, to form soft dough.
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11
Knead dough on lightly floured surface until smooth and elastic, adding more flour if dough is sticky, about 5 minutes.
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12
Let dough rest on floured work surface 20 minutes.
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13
Gently punch dough down.
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14
Grease large bowl.
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15
Add dough, turning to coat entire surface.
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16
Cover bowl.
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17
Let dough rise in warm area until doubled in volume, about 40 minutes.
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18
Grease large cookie sheet.
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19
Gently punch dough down.
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20
Roll dough out on lightly floured surface to 20x15-inch rectangle.
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21
Brush dough with egg whites.
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22
Mix brown sugar, raisins and cinnamon in medium bowl.
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23
Spread sugar mixture over dough, leaving 1-inch border on all sides.
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24
Starting at 1 long side, roll dough up jelly roll fashion to form cylinder.
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25
Pinch seam to seal.
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26
Cut cylinder into 2-inch-wide pieces.
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27
Arrange rolls on prepared sheet, placing cut side up and spacing 2 inches apart.
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28
Brush rolls with vegetable oil.
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29
Let cinnamon rolls rise until doubled in volume, about 35 minutes.
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30
Preheat oven to 350F.
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31
Bake rolls until golden brown, about 30 minutes.
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32
Cool slightly in pan on rack.
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33
Serve warm or at room temperature.
