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Photo courtesy of Jean Gottfried (photo contest winner)
- 2 packages active dry or cake yeast
- ⅔ cup warm water (110° F to 115° F)
- 2 cups milk, scalded and cooled to luke warm
- 1⅓ cup sugar
- 2 eggs, well beaten
- ½ cup butter or shortening, softened
- 2 teaspoons salt
- 1½ cups prepared plain instant Idaho® mashed potatoes, cold
- 6-8 cups sifted flour
- 6 tablespoons melted butter
- ½ teaspoon ground cinnamon
- ½ cup brown sugar
- ½ cup California Raisins
- ½ chopped nuts
- ½ cup powdered sugar mixed with 2-4 tablespoons water or milk
- Dissolve yeast in warm water. Blend in milk, sugar, eggs, butter, salt, and potatoes. Add enough flour to make a soft dough; knead well. Place in greased bowl. Cover and let rise until doubled in bulk.
- Roll out dough in a rectangle about ¼ inch thick. Spread with melted butter and sprinkle with cinnamon, brown sugar, raisins and chopped nuts. Roll up dough lengthwise and cut into ¾ inch slices. Place on greased cookie sheet. Cover and let rise until doubled in bulk.
- Bake in preheated 400° F oven for 20-30 minutes. Ice with powdered sugar mixture while still warm.