Cinnamon Rolls

3 c. scalded milk
3/4 c. shortening
1 1/2 c. mashed potatoes
1 1/2 c. sugar
2 Tbsp. yeast
1/2 c. warm water
1 Tbsp. sugar
3 eggs
1 Tbsp. salt
10 c. flour

Pour hot milk over shortening. Allow to cool to lukewarm. Soften yeast in lukewarm water with 1 Tbsp. sugar. Add sugar, salt, mashed potatoes, eggs and about half of the flour to the milk/shortening mixture. Beat until smooth and well blended. Add yeast mixture and change to dough hook. Add rest of flour to make a soft sticky dough (dough should not stick to sides of the bowl). Cover dough and let rise until doubled in size. Divide dough in half and roll into a rectangle. Spread softened or melted margarine over dough using about 1/2 cube of margarine. Generously sprinkle with cinnamon and sugar (you can add nuts and raisins if you want). Roll up and cut into 12 equal pieces. Place on buttered cookie sheet. Let rise until doubled. Bake at 350° for approx. 20-25 minutes or until golden brown. Allow to cool slightly before frosting. Freeze any remaining cinnamon rolls within 2-3 hours to retain freshness. This is another recipe from Cindy Duncan's kitchen... I LOVE the texture the potatoes add to this recipe! They are fabulous!!!