1 pk Active dry yeast — l/4 2 ea Eggs — beaten
Ounce 6 c All-purpose flour
1/3 c Warm water — 110/115 deg. ClNNAMON FILLING:
1/2 c Sugar — divided 1/4 c Butter or margarine —
1 c Milk Melted
1/2 c Butter or margarine 3/4 c Sugar
1 tb Salt 1 tb Ground cinnamon
1 c Mashed potatoes
In a large bowl, combine yeast, warm water and 1 teaspoon sugar: set
aside.In a saucepan. heat milk, butter, salt and remaining sugar until
butter melts Remove from the heat; stir in potatoes until smooth Cool
to lukewarm: add eggs and mix well. To yeast mixture add the potato
mixture and 5 cups flour. Stir in enough remaining flour to form a
soft dough turn out onto a floured surface and knead until smooth and
elastic, about 6-8 minutes. Place in a greased bowl, turning once to
grease top. Cover and let rise in a warm place until doubled, about
1-1/2 hours. Punch down and divide in half. For white bread. Shape
two loaves and place in greased 8-1/2-in. x 4-1/2-in. x 2-1/2-in.
loaf pans. For cinnamon bread Roll each half into a 16-in, x 8-in.
rectangle. Brush with melted butter; combine sugar and cinnamon and
sprinkle over butter. Starting at the narrow end, roll up into a
loaf, sealing the edges and ends. Place in greased 8-1/2-in. x
4-1/2-in. x 2-1/2-in. loaf pans. For cinnamon rolls, Roll each half
into an 18-?in. x 12-in. rectangle. Brush with melted butter;
sprinkie with cinnamon-sugar. Starting at the narrow end, roll up and
seal edges and ends. Cut each into 12 pieces of 1-1/2 in. Place in
greased 9-in. round baking pans. To bake Cover and let rise until
doubled. Bake loaves at 375 deg. for 20 minutes; bake rolls at 375
deg. for 25-30 minutes. Cover with foil if they brown too quickly.
Yield: 2 loaves or 2 dozen rolls
Yields
24 servings