Ingredients:
1 cake yeast (2 little cakes) (14g dry/instant yeast)
1 2/3 cup luke warm water
2/3 cup melted shortening
2/3 cup sugar
1 tbl salt
2 eggs
1 cup mashed potatoes
6 to 8 cups flour
Directions:
Mix in order given, let rises once then place in refrig. Use as needed.
Can be used as dinner rolls or cinnamon buns etc.
Caramel Pecan Rolls
(32 rolls)
1 cup packed Brown Sugar
½ cup margarine melted (butter is better)
3 tbsp water
1 cup chopped nuts
Combine sugar melted butter and water.
Spread evenly in 2 greased 9 X 13 inch pans.
Arrange nuts on top.
Divide dough into 2 equal portions.
Roll to 10 X 16 inch rectangle spread with softened butter
Sprinkle ½ of below mixture of sugar and cinnamon
For 2 rectangles
¼ cup butter
½ cup gran sugar
1 tsp cinnamon
Roll like jelly roll seal edges
Cut into 16 1 inch pieces
Place in pans on top of nuts
Cover and let rise until double
Bake at 425 degrees F for 20 to 25 minutes
Invert pans on wax paper
Let stand about 5 minutes to let glaze go down on rolls then remove pans