1 c. boiling potato water (peel & boil potato, use 1 c. boiling water for recipe)
1/2 c. sugar
1/2 c. butter
1/2 tsp. salt
2 tbsp. warm water
1/2 tsp. sugar
1 pkg. yeast
2 beaten eggs
4 c. sifted flour
About 1/4 - 1/2 c. butter
About 1/2 c. sugar (or brown sugar)
Cinnamon
Swelled raisins or honey (optional)
4 tbsp. butter
1 c. brown sugar
2 tbsp. water
About 3/4 c. pecan pieces

In a large bowl, mix first 4 ingredients. Cool to lukewarm.

In a small bowl or cup, mix 2 tablespoons warm water, 1/2 teaspoon sugar and yeast. Let yeast grow for a couple of minutes, then add to original mixture in large bowl. Stir in beaten eggs. With the sifted flour, beat in the first two cups thoroughly and then stir in the remaining two cups by hand. Cover tightly and refrigerate OVERNIGHT (or longer).

When desired, roll mixture onto floured board to about 1/2" thickness. (Push it out with floured fingers to rectangle about 12"x14".) Dot liberally with butter (butter in about 1/8" thick slices). Sprinkle with sugar (or brown sugar) and cinnamon and any other optional ingredients desired.

Roll up the rectangle into a log, floured pastry knife is helpful. Cook until dissolved the 4 tablespoons butter, 1 cup brown sugar and 2 tablespoons water. Divide and pour into two large pie plates. Immediately sprinkle with pecan pieces, dividing the nuts between the two pie plates. Divide the dough log in half with pastry knife. (1/2 for each pie plate.) Slice each dough log into 1/2" thick slices and place slices horizontally contiguous in pie plate. Pat down to fill in gaps. Let rise in warm spot for 3 hours.

Bake at 400 degrees for 15 minutes or until golden brown. Remove rolls one plate at a time and have serving plates ready. Cut around outside of rolls. Place serving plate on top and flip rolls. Repeat for second plate of rolls. Delicious served warm with butter. May also be frozen.