Cinnamon Rolls

You can let these rise most of the way, refrigerate them, and cook them for breakfast. They were also a standard fuel in our bike racing days. Eat some while driving to the race, some when you're recovering after. The potatoes make them last well. We usually use instant potatoes and "magic milk".

You could make this as a bread by just rolling it to fit a loaf pan and cooking it a little longer.

1. Combine the potatoes, both liquids, and 1 cup of flour and beat thoroughly
2. Let it cool to lukewarm.
3. Stir in the yeast.
4. Cover and let it rise until light and all bubbly.
5. Stir this sponge down with a wooden spoon.
6. In another bowl, cream the butter and sugar.
7. Blend in the eggs.
8. Add this to the sponge and mix well.
9. Add the rest of the flour and make a firm dough.
10. Turn this onto a floured board and knead.
11. Put the dough in a buttered bowl, cover it, and let it rise until doubled.
12. Turn it onto a floured board and roll it out, using more flour, if necessary.
13. Spread the dough with the soft butter. Sprinkle it with the brown sugar and cinnamon, then with the nuts and raisins. Actually, you can get creative here: use whatever your family likes and you have handy.
14. Roll this up like a wide sleeping bag and cut it into 1-inch slices.
15. Put the slices, cut down and the slices just touching, in a buttered pan with sides.
16. Cover these and let them rise.
17. Bake at 375° for about 20 minutes.