1 sm. potato, peeled
1 c. boiling water
1 pkg. active dry yeast
1/3 c. sugar
1/3 c. lard or shortening, melted
1 1/2 tsp. salt
3 to 3 1/2 c. all-purpose flour
2 tbsp. butter
1/2 c. packed brown sugar
1/2 tsp. ground cinnamon

Cook potato in the boiling water about 25 minutes or until tender. Cool to lukewarm (110 to 115 degrees). Pour 1/4 cup of the potato water into a liquid measure; add yeast to soften. Mash potato in remaining water; measure and add water, if necessary, to equal 1 cup.

In a mixing bowl, combine the potato mixture, yeast mixture, sugar, lard or shortening, and salt. Stir in 1 cup of the flour. Let rise in a warm place until spongy, 30 to 45 minutes.

Stir down; stir in as much remaining flour as you can. Turn out onto a floured surface; knead for 4 minutes. Shape into a ball. Place into a greased bowl; turn once. Cover; let rise until double, about 45 minutes.

Punch dough down; divide in half. Cover; let rest for 10 minutes. On a floured surface, roll dough into 2 (8 inch) squares; pat into 2 greased 8x8x2 inch pans. Cover; let rise until nearly double, 45 minutes.

Make indentations at 1 1/2 inch intervals. Dot with butter. Combine brown sugar and cinnamon; sprinkle on top. Bake in a 375 degree oven for 20 to 25 minutes or until done. Makes 2.