i've made this recipe many times over the past 15 years and it's turned out great every time. i've made some impromtu alterations such as adding craisins or substituting heavy cream for some of the liquid. i also like to use the water from boiling the potatoes for the liquid in the recipe. finally, i've discovered that it really is best to use half bread floour and half all purpose flour. in a pinch i've only used 2 yeast envelopes. no matter, they're still the best around.

RE:
Suetta Bechtel's Cinnamon Rolls (very large or standard size)
Board: Daily Recipe Swap at Recipelink.com
From: Betsy at Recipelink.com 10-8-2004
MSG ID: 3126439
MSG URL: http://www.recipelink.com/msgid/3126439