Sister Brenchley Cinnamon Rolls

2 cups very warm milk

1/2 cup shortening

1 cup mashed potatoes real or instant (made up)

2 Tlbs. yeast

1/2 cup warm water

2 eggs, slightly beaten

1 cup sugar

2 t. salt

1 cup raisins (optional)

7 cups flour  (more or less) 

Pour milk over shortening and allow to cool to lukewarm.  Soften

yeast in 1/2 cup warm water.  Add to milk mixture with the eggs, 

sugar, salt, mashed potatoes, and 4 cups flour.  Beat with mixer until

smooth and well blended.  Flour raisins with part of the remaining 

flour and add to dough.  Slowly add remainder of flour to make a soft dough.

Cover with a damp towel and allow to rise until double.  Divide dough

in half and roll in rectangle 1/2 inch thick.  Melt a square of butter and spread

half of butter onto dough, sprinkle with cinnamon and sugar.  Roll up and cut into

12-15 slices.  Place on greased cookie sheet and cover with damp cloth.  Roll out

the second rectangle of dough, butter, sprinkle sugar and cinnamon roll up and cut.  Place on second 

cookie sheet.  (I usually put 15 rolls on each cookie sheet.  Cover and let rise.

Bake for 18 -20  minutes on 350.  

I make up the regular white frosting, make thinner so you can pour over cooled cinnamon rolls.

Submitted by: Diane Batschi