1 pkg. dry yeast
1 1/2 c. warm water
2/3 c. sugar
1 1/2 tsp. salt
1 c. potatoes, warm, mashed
2/3 c. shortening
2 eggs
7 c. flour
1/2 c. butter
1/2 c. brown sugar
1/4 c. pancake syrup
Nuts, raisins, etc.
2 tsp. butter
1/4 c. sugar
2 tsp. cinnamon

Dissolve yeast in warm water. In large bowl combine sugar, salt, potatoes, shortening and eggs. Add dissolved yeast. Then add to that flour until dough is of a consistency to be kneaded. Knead dough for 5 to 10 minutes. Place dough in refrigerator for 8 hours. (Cover lightly with non-terry towel. If necessary dough will keep for 5 days.)

Grease sides of can pans (2 or 3). Melt 1/2 cup butter, 1/2 cup brown sugar and 1/4 cup pancake syrup. Divide mixture into cake pans. At this time add nuts, raisins, coconut or whatever into the pans for toppings. Divide dough in two balls. (Three for three pans.) Roll dough into rectangle. Spread with softened butter and sprinkle with sugar and cinnamon. Roll and slice. Place oven on warm and place rolls in pan into the oven to raise for 1 hour. Bake at 325 degrees for 30 minutes. Keep in airtight container or wrap tightly. Or eat immediately. Yields 24 servings.