• 2 packages active dry or cake yeast
• 2/3 cup warm water (110° F to 115° F)
• 2 cups milk, scalded and cooled to luke warm
• 1 1/3 cup sugar
• 2 eggs, well beaten
• 1/2 cup butter or shortening, softened
• 2 teaspoons salt
• 1 1/2 cups prepared Instant Mashed Idaho Potatoes, cold
• 6-8 cups sifted flour
• 6 tablespoons melted butter
• 1/2 cup raisins
• 1/2 chopped nuts
• 1/2 cup brown sugar mixed with 2-4 tablespoons water
• cinnamon

1. Dissolve yeast in warm water. Blend in milk, sugar, eggs, butter, salt, and potatoes. Add enough flour to make a soft dough; knead well. Place in greased bowl. Cover and let rise until doubled in bulk. Roll out dough in a rectangle about 1/4 inch thick. Spread with melted butter and sprinkle with cinnamon, brown sugar, raisins and/or chopped nuts. Roll up dough lengthwise and cut into 3/4 inch slices. Place on greased cookie sheet. Cover and let rise until doubled in bulk. Bake in preheated 400° F oven for 20-30 minutes.
2. Ice with powdered sugar mixture while still warm.

Dairy, Breakfast, Dessert