2 pkg. dry yeast
1/2 c. warm water
1 tsp. sugar
1 1/2 c. water
3 1/2 tbsp. sugar
2 tbsp. oil
1 sm. boiled, peeled, and mashed potato
1 c. flour
4-5 c. flour
1/4 c. brown sugar
1/2 tsp. cinnamon
2 c. brown sugar
4 tbsp. butter
1 c. cream

Use your food processor for this recipe:

Dissolve 2 packages of dry yeast in warm water with the 1 teaspoon of sugar. Set aside. Combine the 1 1/2 cups water with the 3 1/2 tablespoons sugar, oil, and potato. Add 1 cup flour and mix well. Add the yeast mixture and 4-5 cups flour to make a soft dough. Knead 4 minutes. Return the dough to an oiled inverted bowl. Let rise for 1 hour.

Knead for 4 minutes and shape the dough into a rectangle about 12 x 16 inches. Spread it with the butter. Sprinkle on the 1/4 cup brown sugar and cinnamon. Roll dough and cut into 1 1/4 inch slices. Butter a 9 x 13 inch pan. Spread the 2 cups brown sugar in the bottom. Place the rolls on top of the sugar. Slowly pour 1 cup cream around (not on top) the rolls. Let rise for about 1 hour.

Bake at 375 degrees for 30 minutes. Cool 5 minutes. Invert on foil. Serve warm.