Cinnamon Rolls Bechtel

1 1/2 c WATER (120-degrees)

1/2 c GRANULATED SUGAR

1/2 c VEGETABLE OIL

1/2 c POTATOES, mashed (unseasoned

-and Without milk) 1 EGG

2 ts SALT

3 tb ACTIVE DRY YEAST

3 tb NONFAT DRY MILK POWDER

3 c UNBLEACHED ALL-PURPOSE FLOUR

2 1/2 To 3 cups BREAD FLOUR

1/3 c BUTTER, softened

3/4 c BROWN SUGAR

1 1/2 tb GROUND CINNAMON

FROSTING 1/2 c BUTTER (1 stick), softened

2 tb ALL-PURPOSE FLOUR

1 c CONFECTIONER'S SUGAR

Speck SALT 1 ts 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.

SUETTA BECHTEL'S CINNAMON ROLLS (Makes 8 very large rolls or 27 standard rolls)
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