Mashed Potato Sweet Rolls

2/3 cup margarine or shortening
1 cup milk
1 cup mashed potatoes (may use prepared instant potatoes)
2/3 to 1 cup sugar
1 teaspoon salt
2 eggs
2 tablespoons dry yeast, softened in ½ cup warm water
6 cups flour

Melt margarine. Add milk, mashed potatoes, sugar and salt in a large mixing bowl. Add eggs and softened yeast. Add flour and stir into a soft dough. Dough will be sticky. Leave in bowl and let rise until double. Divide dough in half and turn out on a heavily floured board. Knead a few times with well-floured hands until soft and pliable. No need to knead very much, just enough to get the dough to form into a soft ball. Divide dough in half. Roll each half out into a 12”x18” rectangle and shape (see variations below). Let rolls rise until double (about 30 minutes). Rolls can be shaped and left to raise overnight in the refrigerator and be baked in the morning. Cover dough with plastic wrap if they raise in the fridge. Bake in 400°F for 15-20 minutes until golden. Makes about 24-36 large rolls

Caramel Nut Rolls
Combine in a small sauce pan 1/3 cup melted margarine, ½ cup packed brown sugar, and 1 tablespoon corn syrup. Stir until smooth and sugar is dissolved. Add 2/3 to 1 cup chopped walnuts or pecans. Pour into a greased 9”x13” and 9-inch cake pan. Set aside.

Roll out ½ of dough and spread with 1/3 cup melted margarine or butter, then sprinkle with cinnamon-sugar. Roll up tightly starting with 15” side; seal ends well. Cut into 1” slices and place in prepared pan. Let rolls rise until double. Bake. Remove from oven and turn pan out onto large rectangular flat platter or clean tea towel. Let rolls cool. Makes 12-18 rolls.

Raisin and Cinnamon Rolls
Brush rolled out ½ of dough with melted margarine and sprinkle with cinnamon-sugar and ¾ cup softened raisins. (Soften raisins by covering with boiling water and let them stand for 5 minutes. Drain well before using in rolls.) Roll up tightly, starting with longest side; seal ends well. Cut into 1” slices and place in greased 9” square or round or 9”x13” pans. Cover, let rise until double Bake. Cool and glaze with icing sugar glaze (below). Makes 12-18 rolls.

Icing Sugar Glaze
Beat together 1 cup powdered sugar with 1½ tablespoons milk and ½ teaspoon vanilla. Add more milk if needed. Glaze should have the consistence of heavy cream.

Cinnamon-Sugar
Combine ½ cup sugar and 2 teaspoons cinnamon.

Orange Rolls
Beat together
6 tablespoons soft margarine or butter
½ cup sugar
1½ teaspoons fresh shredded orange peel.

Spread orange butter over rolled out dough. Roll up tightly, starting with longest side; seal ends well. Cut into 1” slices and place in greased 2 ½” diameter muffin tins OR for softer rolls use a 9” greased round or square baking pan OR 9”x13” greased pan. Cover, let rise until double. Glaze with Orange Glaze while still warm.

Orange Glaze
Mix together 1½ cups powdered or icing sugar combined with 2-3 tablespoons orange juice. Stir until smooth, and spread over warm rolls.

These rolls are easy to make and delicious!