Very Yummy Cinnamon Rolls

4 C warm potato water
1 C butter or shortening
1 C sugar
2 Tbsp Saf Instant yeast
1 Tbsp salt
5 eggs, beaten
½ - 1 tsp nutmeg
1 Tbsp vanilla
1 tsp almond extract
½ C powdered milk
about 10 C flour (this is a softer dough)
1 ½ Tbsp gluten flour (opt)

Filling:
1 C brown sugar and 8 tsp cinnamon combined
melted butter


For potato water, take 4 C warm water and add a few Tbsp of potato flakes, stirring until dissolved.

Dissolve butter and sugar in hot liquid.

Add yeast to warm mixture and let dissolve.

Add all other ingredients and flour gradually.

Knead about 5 minutes.
Cover and let rise until almost double.

Divide into halves or thirds and roll out flat.

Spread with melted butter and then brown sugar/cinnamon mixture (raisins, nuts opt).

Roll out and cut 1 ½ inches thick.

Put on greased baking sheet and cover and let rise until almost double.

Bake at 350 for 20-25 minutes.

Makes 30 large rolls.

from Sarah E. Bybee