2 pkgs. dry yeast
1 tbsp. sugar
1/2 c. (115 degree) water
1 c. mashed potatoes
1 c. shortening
1 c. (115 degrees) potato water
2 eggs, beaten
1/4 c. sugar
1 tsp. salt
1 c. (115 degrees) water
7-8 c. all-purpose flour
Butter, melted
Cinnamon sugar
Raisins
Chopped nuts
1 recipe confectioners' sugar icing

Dissolve yeast and 1 tablespoon sugar in 1/2 cup water. Combine next 6 ingredients in bowl; mix well. Add yeast; mix well. Add remaining 1 cup water; mix well. Stir in flour. Knead on floured surface until smooth and elastic. Place in greased bowl, turning to grease surface. Let rise for 1 1/2 hours or until doubled in bulk. Divide into 3 portions. Roll each portion into 9"x13" rectangle. Spread with melted butter. Sprinkle with cinnamon sugar. Sprinkle with raisins and nuts; roll as for jelly roll. Cut into 1 1/2" thick slices. Place cut side up in 9"x13" baking pans. Let rise for 1 hour or until doubled in bulk. Preheat oven to 350 degrees. Bake for 20 to 25 minutes. Glaze with favorite confectioners' sugar icing. Yield: 40 rolls.