from the Victory Chimes

1 package yeast (1 T.)
1 1/2 c. warm water
1 c. mashed potatoes
2/3 c. sugar
2/3 c. shortening
2 eggs
1 1/2 tsp. salt
6-7 c. all-purpose flour

In a large bowl dissolve yeast in warm water. Add potatoes, sugar, shortening, eggs and salt. Mix with electric mixer. Gradually add flour one cup at a time. Knead for 5-10 minutes. Let rise until doubled in size. (Note: This dough keeps in the refrigerator for up to five days.)

4 T. softened butter/margarine
2/3 c. brown sugar
4 tsp. cinnamon
1/2 c. butter/margarine
1 c. brown sugar
4 T. corn syrup
1 c. pecan halves

Roll dough into rectangle on lightly floured surface. Spread with 4 T. softened butter/margarine. Mix 2/3 c. brown sugar with cinnamon and sprinkle over buttered rectangle. Roll up tightly and stretch to make even. Cut into 1/2 inch slices and allow to rise. While rising, prepare two 9×9 inch pans. Heat 1/2 c butter/margarine, 1 c. brown sugar, corn syrup and pecans. Spread in bottom of pans. Place rolls slightly apart in prepared pans and bake at 375 degrees for 25-30 minutes. When removed from oven, immediately invert pans. Let pans remain inverted a minute so “sticky stuff” can drizzle over rolls.