Cinnamon Rolls

Cinnamon Rolls from Carol Jensen

2 pkg. dry yeast softened in ½ cup warm water
1 cup cold mashed potatoes
2 cups scalded milk, cooled
½ cup shortening
1 cup sugar
5 tsp. salt
3 eggs, beaten
7 cups flour
½ cup nuts
1 cup raisins
butter
cinnamon sugar mixture

Beat potatoes, milk, shortening, sugar, salt and eggs in a mixer. Add 4 cups of the flour. When smooth, add softened yeast. Blend. Add nuts and raisins. Add more flour to make a soft dough. Knead, cover and raise until double in bulk. Using ½ of the dough at a time, roll out into an oblong shape 1/2 –inch thick. Spread with butter and sprinkle with cinnamon sugar. Roll up oblong lengthwise. Cut to make the cinnamon rolls. Place on greased baking sheets. Let rise. Bake 350 degrees for about 20 minutes.