Suetta Bechtel's Cinnamon Rolls (very large or standard size)
Makes 8 very large rolls or 27 standard rolls

This breakfast treat is a meal in itself. I give you two ways to form the rolls; the first yields the enormous rolls you'll find in the local restaurants, and the second yields more conventional-size ones.

1 1/2 cups water (120-degrees)
1/2 cup granulated sugar
1/2 cup vegetable oil
1/2 cup potatoes, mashed (unseasoned and without milk)
1 egg
2 tsp salt
3 tbsp active dry yeast
3 tbsp nonfat dry milk powder
3 cups unbleached all-purpose flour
2 1/2 to 3 cups bread flour
1/3 cup butter, softened
3/4 cup brown sugar
1 1/2 tbsp ground cinnamon

FROSTING*
1/2 cup butter (1 stick), softened
2 tbsp all-purpose flour
1 cup confectioner's sugar
speck salt
1 tsp vanilla extract

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 the dough hook attachment on your electric mixer) and knead for 10 minutes.

Grease a large, deep bowl with either white vegetable shortening or butter; form the dough into a smooth ball and place into the bowl. Using your hands, grease the top of the dough. Cover with a tea towel and allow dough to rise in a warm place until it has doubled, approximately 1-3/4 hours.

Punch dough down very thoroughly to break up any air bubbles. Form again into a smooth ball, place in the re-greased bowl, turning it over so the top of the dough is also greased. Cover, and let rise for 1 hour.

FOR LARGE ROLLS:
Punch dough down again, then transfer to a lightly floured surface. Roll out to a rectangle 15x12-inches--it should be about 1-1/4 inches thick. Spread dough with softened butter. In a small bowl, mix the brown sugar with the cinnamon.

Sprinkle it over the butter. Tightly roll dough up from the long side. If the dough 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 slices cut side up, 1-1/2 inches apart, in 2 greased 10-inch square pans that are at least 2 inches deep. Cover with a tea towel and allow the dough to rise in a warm place for 1 hour.

FOR SMALLER ROLLS:
After the second rise, divide the dough into thirds. Roll out one third at a time to a 12x8-inch rectangle. Spread each with about 1-1/2 TBSP of the butter mixture and sprinkle each with about 1/3 cup brown sugar and 1/2 tbsp of cinnamon mixed together. Tightly roll each third up from the SHORT side. Cut into nine 1-inch slices. Place slices cut side up, 1 inch apart, in 3 greased 8- or 9-inch pans. Cover and let rise for 1 hour. Use 1-1/2 times the recipe for frosting the smaller rolls.

Preheat the 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.

*FROSTING
Make 1 1/2 times the frosting recipe if you're making the smaller rolls.

In a mixer bowl, place the softened butter, flour, confectioner's sugar, salt and vanilla. Beat until blended, then use to frost the tops of the cooled rolls.

Source: Cooking from Quilt Country by Marcia Adams