Freeze Ahead Cinnamon Rolls 1/2 cup instant potato flakes 1 cup water 2 1/4 oz envelopes active dry yeast 2 cups warm water (100ú to 110ú) 9 1/2 cups all-purpose flour (9 1/2 to 10 cups) 5 large eggs -- lightly beaten 1 cup sugar 1 cup shortening -- melted 1 tablespoon salt 1/2 cup butter or margarine -- softened 1 1/3 cups firmly packed light brown sugar 4 teaspoons ground cinnamon 1/2 cup chopped pecans -- toasted 1/2 cup raisins -- optional Glaze: 2 cups powdered sugar 2 tablespoons milk 2 tablespoons water 1 teaspoon vanilla extract 2 tablespoons cream cheese -- softened 2 tablespoons butter or margarine -- softened Stir together potato flakes and 1 cup water in a microwave-safe bowl. Microwave on HIGH 3 minutes; stir. Combine yeast and 2 cups warm water in a 2 cup glass measuring cup; let stand 5 minutes. 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. Cover and let rise in a warm place (85ú), free from drafts, 1 hour or until doubled in bulk. Divide dough in half. Roll each portion on a lightly floured surface into an 18x15 inch rectangle. 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. Roll up, jelly roll fashion, starting at a long edge. Cut each roll into 1 inch thick slices. Arrange in 4 (9x13 inch) pans or in 8 (8-inch) square pans. (Rolls can be place in foil pans and frozen at this point.) Cover and let rise in a warm place (85ú) free from drafts, 30 minutes or until doubled in bulk. Bake at 375ú for 25 minutes or until golden. Drizzle with glaze. Yield: about 3 dozen GLAZE: Whisk together first 4 ingredients (powdered sugar, milk, water and vanilla) until blended; add cream cheese and butter, whisking until smooth. Yield: about 1 cup NOTES: You can stir up a batch of these cinnamon rolls a month ahead of time, place them in disposable pans, and store in the freezer. If you give these Cinnamon Rolls as a gift before baking, double the Glaze recipe and include about 1/4 cup in a small ziplock plastic bag with each gift. Add instructions to place the bag in hot water, snip a corner and then drizzle over baked rolls. As indicated, unbaked rolls may be frozen. To bake, remove from freezer, and thaw in refrigerator for 8 hours. Bake as directed. I wonder if you couldn't just use one cup of regular mashed potatoes? Sue

Country White Bread or Dinner Rolls for Bread Machine Ingredients o 1 cup water, plus o 1 tablespoon water ( 70-80 F) o 1 large eggs o 4 1/2 teaspoons vegetable oil o 3 1/4 cups bread flour o 1/4 cup sugar o 1 1/2 teaspoons salt o 2 1/4 teaspoons active dry yeast o 2 tablespoons melted butter ( for dinner rolls only) (optional) o 2 tablespoons shortening ( for dinner rolls only) (optional) Directions In bread machine pan, place all ingredients from flour through yeast in order as recommended by the manufacturer. Select the basic bread setting. Check dough after 5 minutes of mixing, if needed add 1-2T of water or flour. Bake as normal. For dinner rolls. Mix in bread machine but use only the dough option. Lightly grease a 9 x 13 baking pan (I always use a metal pan). When dough is finished shape into 15 uniformly sized balls. I always grease my hands with shortening to smooth the dough out and it helps keep the dough from drying out. Cover and let the rolls rise in a warm, draft free place until risen to the desired size. I let them about double in size. Bake in a 350ð oven about 12-15 minutes until golden brown. After removing from the oven, brush the tops of the rolls with melted butter. Take out of pan and let completely cool before storing. Sue

Ingredients * 4 cups chopped apples * 2 cups white sugar * 2 cups all-purpose flour * 2 teaspoons baking soda * 2 teaspoons ground cinnamon * 1 teaspoon salt * 1/2 cup vegetable oil * 2 eggs, beaten * 2 teaspoons vanilla extract * 1 cup chopped walnuts Directions Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a medium bowl, stir together the sugar and apples, set aside. Sift together the flour, baking soda, cinnamon and salt. In a large bowl, stir together the oil, eggs and vanilla. Add the apples and sugar, mix well. Stir in the dry ingredients, then the nuts. Pour into the prepared pan and spread evenly. Bake in the preheated oven for 45 minutes, or until cake springs back to the touch. Frost with your favorite frosting if you desire. I made this yesterday and it was very good. Sue

Ina made these on her show Saturday. What a simple way to make cinnamon rolls. INA GARTENâÂÂS STICKY BUNS 12 Tbsp. (1 1/2 sticks) unsalted butter, softened 1/3 cup light brown sugar, lightly packed 1/2 cup pecans, chopped in very large pieces 1 package (17.3-ounces/2-sheets) frozen puff pastry, defrosted 2 tablespoons unsalted butter, melted and cooled 2/3 cup light brown sugar, lightly packed 3 teaspoons ground cinnamon 1 cup raisins Preheat the oven to 400 degrees F. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, combine the 12 tablespoons butter and 1/3 cup brown sugar. Place 1 rounded tablespoon of the mixture in each of the 12 muffin cups. Distribute the pecans evenly among the 12 muffin cups on top of the butter and sugar mixture. Lightly flour a wooden board or stone surface. Unfold 1 sheet of puff pastry with the folds going left to right. Brush the whole sheet with the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of the brown sugar, 1 1/2 teaspoons of the cinnamon, and 1/2 cup of the raisins. Starting with the end nearest you, roll the pastry up snugly like a jelly roll around the filling, finishing the roll with the seam side down. Trim the ends of the roll about 1/2-inch and discard. Slice the roll in 6 equal pieces, each about 1 1/2 inches wide. Place each piece, spiral side up, in 6 of the muffin cups. Repeat with the second sheet of puff pastry to make 12 sticky buns. Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. Be careful - they're hot! Allow to cool for 5 minutes only, invert the buns onto the parchment paper (ease the filling and pecans out onto the buns with a spoon) and cool completely.