tater bread / cinnimon rolls

Tater bread

4 packets active dry yeast ¼ oz each (quick rise works fast)
3 cups warm water 105 to 115 degrees
14 cups bread flour (can substitute 2 cups whole wheat for 2 bread flour)
2 cups mashed taters warm not hot
1 1/3 cups softened real butter
1 ½ honey or brown sugar
4 eggs
1 table spoon salt

Dissolve yeast in warm water. Add 2 cups flour and everything but rest of the flour. Beat at medium speed till smooth. Stir in remaining flour and mix to make soft dough adding a little flour if needed. Kneed for 5 minutes or till smooth and elastic. Grease or butter all over and cover tightly to keep from drying out. Will keep for almost a week in the refrigerator.

When ready to bake , remove enough dough to bake. Punch down dough and form small balls or roll out to make cinnamon rolls. Coat with melted butter not hot as it will kill rise. Place on baking sheet or pan. Warm oven to 110 degrees just enough to help rise and turn off. Set in oven to double in size. If you use rapid rise yeast it may take less than a hour. Do not over rise cause they can fall flat. Turn oven on at 375 set timer for approx 15 minutes till golden brown.

For cinnamon rolls roll out dough and coat top of dough with liberal amounts of melted butter , cinnamon, brown sugar. Roll up dough with coating inside. Cut off sections from end about 1 to 2’’ thick, coat with more melted butter arrange on cooking sheet. Rise and bake just like regular rolls.

This is a big dough recipe which can be cut down easy by ½ every thing.