3	Medium	Potatoes
7	cups	Flour
1	Tsp.	Salt
3/4	Cup	Sugar
1	Cup	Powdered milk
1 1/4	Cups	Shortening
4	Eggs	Beaten
1	Tsp.	Vanilla
1	Cup	Mashed potatoes
2	Tbsp.	Yeast, disolved in
2	Cups	Warm potato water

Cook potatoes in 3 cups of water. Mash potatoes and reserve 2 cups of the water for later use. Mix dry ingredients together. Add shortening. Blend with pastry cutter or hands as for pie crust. Mix eggs, potato and yeast mixture. Add to flour mixture and mix well in mixer or by hand, dough will be soft. Put on board and let rest for 10 minutes. Roll as for cinnamon rolls. Spread with sugar, cinnamon, nuts and raisins if desired. Roll up. Cut and put in greased pan. Let rise until light. Bake 10 to 12 minutes at 375°. Frost with butter icing and sprinkle with nuts if desired.