INGREDIENTS

INSTRUCTIONS

Cook potato in medium saucepan of boiling water until tender, about 30
minutes. Drain, reserving 3/4 cup cooking liquid. Mash potato and
transfer 1 cup to large bowl, reserving remainder for another use.  Mix
3/4 cup cooking liquid into potato. Cool to lukewarm.  Sprinkle yeast
and sugar over 1/2 cup warm water in small bowl; stir  to dissolve. Let
yeast mixture stand until foamy, about 10 minutes.  Add yeast to mashed
potato mixture.  Add milk, honey, 3 tablespoons oil and salt to potato
mixture. Stir in  enough flour, 1 cup at a time, to form soft dough.
Knead dough on  lightly floured surface until smooth and elastic,
adding more flour  if dough is sticky, about 5 minutes. Let dough rest
on floured work  surface 20 minutes. Gently punch dough down.  Grease
large bowl. Add dough, turning to coat entire surface. Cover  bowl. Let
dough rise in warm area until doubled in volume, about 40  minutes.
Grease large cookie sheet. Gently punch dough down. Roll dough out on
lightly floured surface to 20x15-inch rectangle. Brush dough with egg
whites. Mix brown sugar, raisins and cinnamon in medium bowl. Spread
sugar mixture over dough, leaving 1-inch border on all sides.  Starting
at 1 long side, roll dough up jelly roll fashion to form  cylinder.
Pinch seam to seal. Cut cylinder into 2-inch-wide pieces.  Arrange
rolls on prepared sheet, placing cut side up and spacing 2  inches
apart. Brush rolls with vegetable oil. Let cinnamon rolls rise  until
doubled in volume, about 35 minutes.  Preheat oven to 350F. Bake rolls
until golden brown, about 30  minutes. Cool slightly in pan on rack.
Serve warm or at room  temperature.  Makes 10 rolls.  Bon Appetit
November 1990  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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