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1
Combine potatoes, reserved water, butter, sugar, salt and hot water in a large stand mixer bowl. Stir until butter melts. Let the mixture cool.
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2
Combine yeast and the warm water in a small bowl. Let the mixture rest for 5 minutes.
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3
Add eggs, 2 cups of flour and yeast mixture to your potato mixture. Mix until combined. Add remaining flour 1 cup at a time until a soft dough forms.
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4
Knead dough on a floured surface until smooth, 5-6 minutes. Place dough in a greased bowl, turning to coat the dough on all sides. Cover bowl. Let dough rise in a warm place, free of drafts for 1 hour or until doubled in size. Punch dough down and divide in half.
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5
Roll one portion of dough on a lightly floured surface until it forms a 12 x 18 rectangle. Spread with half the softened butter. Combine sugar and cinnamon in a small bowl. Sprinkle half the cinnamon mixture over butter. Scatter 3/4 cup of the mint chocolate chips over cinnamon. Roll dough into a log starting from a long edge of the dough (like a jelly roll) and seal the dough edges. Cut into 12 equal sized slices. Place slices in a greased 13 x 9 pan, cut side up. Repeat process with remaining dough and filling ingredients. Cover the pans of rolls and let them rise for 30-45 minutes, or until doubled in size. At the end of the rise time, preheat oven to 350 F.
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6
Uncover the pans of rolls and put them into the preheated 350 F oven and bake for 20-30 minutes. Remove from oven and set pans on a rack. Cool for 15 minutes before covering with icing.
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7
To make the icing, combine butter and powdered sugar in a mixing bowl. Stir in vanilla. Slowly beat in coffee creamer or milk until icing reaches a spreading consistency. Spread over the warm rolls and enjoy.
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8
Recipe adapted from Fleishmann's Yeast.
