Combine water, yeast and sugar until yeast is dissolved; let sit until bubbly (approx. 5 min.). In a large bowl, combine yeast mixture, 2/3 c. softened margarine, salt, eggs, and mashed potatoes. Stir in approximately six cups of flour until smooth, then knead in the remaining 1 to 1-1/2 cups of flour until smooth and elastic.- knead for 6-8 minutes.
Place dough in a greased bowl and turn so all sides are greased. The dough may be left out to rise, or may be placed in the refrigerator covered by a damp cloth for 4-5 days and used as needed. If refrigerated, punch down as needed.
If using immediately, cover with plastic wrap or damp cloth and set in a warm place to rise until double (approx. 1 to 1-1/2 hours). After first rising, roll out into a large rectangle and cover with 1/2 c. butter, brown sugar, cinnamon, and pecans (optional). You can either spread softened butter using a spatula or basting brush, or you can grate frozen butter and sprinkle over dough. With the long side facing you, roll tightly and seal dough along length. Cut cinnamon rolls to desired thickness (1-2 inches). This is best done with a serrated knife, or by using dental floss (take a long piece of dental floss and slide under the roll of dough where you want to cut; bring ends of floss to the top, cross over, and pull tightly - it will cut right through the dough very cleanly). Place on greased baking sheets, cover with plastic wrap or damp cloth, and let rise until double (another 30-45 min.).
Bake in preheated 375 degree oven for 20-25 minutes. Let cool for 15 minutes or so before frosting.
Cream cheese frosting: Combine1/4 c. butter and cream cheese - beat until combined. Slowly add powdered sugar and vanilla; beat until smooth. If you prefer, you can also make the standard milk/powdered sugar/vanilla glaze.
Notes: Minter Laner Harry Tritt used to make these for the youth group when they would have breakfast together in the summer. I remembering eating one and asking him, "What are the flecks of black?" He said, "Pepper....from the mashed potatoes!" You can do like he did and use leftover mashed potatoes, or use instant, or just cook up a couple of potatoes and smash 'em up.
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|Serving Size: 1 Serving (159g)|
|Recipe Makes: 18 Servings|
|Calories from Fat: 147 (30%)|
|Amt Per Serving||% DV|
|Total Fat 16.3g||22 %|
|Saturated Fat 3.5g||18 %|
|Monounsaturated Fat 7.3g|
|Polyunsanturated Fat 4.6g|
|Cholesterol 4.3mg||1 %|
|Sodium 236.9mg||8 %|
|Potassium 175.2mg||5 %|
|Total Carbohydrate 80.6g||24 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 78.6g|
|Protein 7.3g||10 %|
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Calories per serving: 496
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