Cinnamon Rolls

Ingredients

• 0.5 ounce yeast dry
• 36 servings glaze 
• 1.3 cups brown sugar light packed
• 0.5 cup butter softened
• 5 large eggs lightly beaten
• 9.5 cups flour all-purpose
• 4 teaspoons ground cinnamon 
• 0.5 cup pecans toasted chopped
• 0.5 cup potatoes instant
• 1 tablespoon salt 
• 1 cup shortening melted
• 1 cup sugar 
• 1 cup water 
• 2 cups water (100° to 110°)

Equipment

• bowl
• oven
• microwave
• measuring cup

Directions

1. Stir together potato flakes and 1 cup water in a microwave-safe bowl. Microwave at HIGH 3 minutes; stir.
2. Combine yeast and 2 cups warm water in a 2-cup glass measuring cup; let stand 5 minutes.
3. Combine mashed potatoes, 4 cups flour, eggs, and next 3 ingredients in a 6-quart bowl. Stir in yeast mixture until blended. Gradually stir in remaining 5 1/2 to 6 cups flour until soft dough forms.
4. Cover and let rise in a warm place (85), free from drafts, 1 hour or until doubled in bulk.
5. Divide dough in half.
6. Roll each portion on a lightly floured surface into an 18- x 15-inch rectangle.
7. Spread each with half of butter; sprinkle with 2/3 cup brown sugar, 2 teaspoons cinnamon, 1/4 cup pecans, and, if desired, 1/4 cup raisins.
8. Roll up, jellyroll fashion, starting at a long edge.
9. Cut each roll into 1-inch-thick slices. Arrange in 4 (13- x 9-inch) pans or 8 (8-inch) square pans.
10. Cover and let rise in a warm place (8
11. free from drafts, 30 minutes or until doubled in bulk.
12. Bake at 375 for 25 minutes or until golden.
13. Drizzle with Glaze.
14. NOTE: Unbaked rolls may be frozen. To bake, remove from freezer, and thaw in refrigerator 8 hours.
15. Bake as directed.