1 1/2 c. warm water
1/2 c. sugar
1/2 c. vegetable oil
1/2 c. mashed potatoes, unseasoned with out milk
1 egg
2 tsp. salt
3 env. dry yeast
3 tbsp. nonfat dry milk powder
3 c. all-purpose flour
2 1/2 - 3 c. bread flour
1/3 c. butter, softened (not butter)
3/4 c. brown sugar
1 1/2 tbsp. ground cinnamon

In a large mixer bowl, place the warm water, sugar, oil, potatoes, egg, salt and yeast and mix thoroughly. Add the milk powder and the all-purpose flour; beat for 3 minutes. Gradually add the bread flour and when the dough is workable, transfer to a lightly floured surface (or use dough hook attachment on your electric mixer) and knead for 10 minutes. Grease a large, deep bowl with either shortening or butter; form dough into smooth ball and place in bowl. Using your hands, grease top of dough. Cover with a tea towel and allow to rise until doubled, about 1 3/4 hours.

Punch down very thoroughly to break up any air bubbles. Form again into a smooth ball; place in regreased bowl, turning it over so top of dough is also greased. Cover, let rise for one hour. Punch dough down again, then transfer to a lightly floured surface.

To make 8 very large rolls: Roll out to a rectangle 15x12 inches; it will be thick. Spread the dough with the softened butter. Sprinkle with the mixture of the brown sugar and cinnamon. Tightly roll dough from the long side. If the roll has stretched out longer than 16 inches, pat the ends toward the center to make a fat 16 inch roll. With a serrated knife, cut the roll using a sawing motion into eight 2 inch rolls. Place cut sides up, 1 1/2 inches apart, in two greased 10 inch square pans that are at least 2 inches deep. Cover with a tea towel and allow to rise in a warm place for one hour.

To make 27 standard rolls: Divide dough into thirds before rolling. Some additional butter, brown sugar and cinnamon may be needed. Each rolled third should be 9 inches. Cut each into nine 1 inch rolls. Place 1/2 inch apart in 10x13 inch pans. Allow to rise one hour.

Preheat oven to 325 degrees. Bake the rolls for 10 minutes, then raise the oven temperature to 350 degrees and bake 5 minutes longer. Remove from oven and invert pans onto wax paper-lined wire racks. Allow rolls to cool completely. Frost with confectioners' sugar frosting, if desired.

Variation: For caramel sticky buns, melt a stick of butter in the bottom of each baking pan. Sprinkle with 1/2 - 1 cup brown sugar (depending on taste) in each pan. Place rolls in pan, allow to rise. Bake. Invert pans onto wax paper. Scrape any caramel mixture out of pan and spread on rolls. (Warning: Melted brown sugar is extremely hot, use caution so you won't get burned.)

Note: Raisins can be added, if desired. Sprinkle them with the brown sugar-cinnamon mixture before rolling up the dough.