1 lg. potato
1 tsp. salt
1 c. water
1/2 c. butter
1/2 c. sugar
1/2 c. dry milk powder
3 lg. eggs
2 cakes yeast
3/4 c. water
1 tsp. sugar
5 to 5 1/2 c. sifted flour

FILLING:

Brown sugar
Cinnamon
Butter
Chopped nuts, if desired (walnuts are best)

Peel and dice potato. Add the salt and cup of water and boil until tender. Remove from heat and stir in the butter and 1/2 cup sugar. Beat with mixer until well mixed. Note: This won't necessarily resemble mashed potatoes! Now add the milk powder and eggs and beat until well blended. Dissolve yeast in 1/4 cup warm water with 1 teaspoon sugar. Add yeast mixture to potato mixture and stir in the flour, enough to make a soft dough. Knead until smooth and elastic and not too tacky (add a little more flour if necessary, but no more than 5 1/2 cups total should be necessary).

Place in a buttered bowl, cover with a damp cloth, and let rise until doubled in size. Punch down and roll out to about 1/2 to 3/4 inch thick. Spread with butter then sprinkle as much remaining ingredients as you like (don't hesitate to put a lot, it will just taste better!) Roll up like a jelly roll and carefully slice into 1 inch slices. Place in buttered pan and let rise again until doubled in size. Bake at 375 degrees for about 20 minutes or until golden brown. Remove from oven and allow to cool, then add icing.

ICING:

Blend thoroughly:

1 c. powdered sugar
1 tbsp. soft butter
1 1/2 tbsp. warm milk
1/2 tsp. maple extract

Drizzle over rolls and enjoy!