1 c. mashed potatoes, unseasoned
1 c. potato water
1 pkg. active dry yeast
1/4 c. lukewarm water
1/2 c. butter, softened
1/2 c. shortening
1 c. sugar
2 eggs
1 tsp. salt
About 6 c. all-purpose flour

TOPPING:

2/3 c. brown sugar
1 tbsp. ground cinnamon
1/2 c. butter

Cook potatoes in water to cover until tender (about 25 minutes). Drain, reserving 1 cup liquid. Dissolve yeast in lukewarm water. Cream butter and shortening in large bowl. Mix in sugar and beat until creamy. Add eggs, one at a time, then mashed potatoes, reserved potato water, salt and dissolved yeast. Add flour, a little at a time and mix well. Use enough flour to make a firm, soft dough. Form dough into a ball and put in a greased bowl. Cover with a light towel and let rise in a warm place until double in size (about 2 to 3 hours). Punch dough down and knead a little on a lightly floured board. Divide dough in half and place each portion in a 13 x 9 x 2 inch greased baking dish. Stretch dough out evenly in each dish. Let rise, covered with a light towel until doubled in size. With thumb and index finger poke wide, deep holes in the top of the dough. Make holes at even spaces lengthwise along the top. Fill each hole with some of the topping mix. Bake in a preheated 375 degree oven for about 25 minutes, or until golden on top and done in the middle. Cut into squares and serve warm.

Makes about 12 servings per pan.