Categories: bread, breakfast, sweet

Ingredients

• 3/4 pound potatoes, in small cubes
• 1 stick butter, at room temperature
• 2 3/4 cups sugar
• 1 1/2 teaspons salt
• 1 package instant active dry yeast
• 2 eggs, well beaten
• 7 cups all-purpose flour
• 1 1/2 cups light brown sugar, packed
• 1 1/2 cups chopped walnuts (opt)
• 2 sticks butter, very soft
• 1/4 cup ground cinnamon
• 1 long piece unflavored dental floss

Directions

1. Boil potatoes until tender in 2 cups water.

2. Drain potatoes, reserving 1 ½ cups of the liquid.

3. Mash potatoes.

4. Stir together 1 cup of the mashed potatoes, 1/2 cup of the sugar and the salt.

5. Allow mixture to cool to lukewarm.

6. Add yeast, eggs and the reserved cooking liquid, mixing well.

7. Add flour to form a wet, sticky dough.

8. Knead on a lightly floured surface until dough is smooth and elastic.

9. Place in a lightly oiled bowl.

10. Let rise in a warm place until doubled in bulk.

11. Punch down and refrigerate until chilled, about 1 hour.

12. Butter 2 13×9 pans.

13. Spread brown sugar thickly on the bottom of the pans.

14. Pour enough water on the brown sugar to form a thick, wet paste.

15. (Place walnuts on brown sugar paste.)

16. Roll out the dough into a 1/2-inch-thick rectangle on a well-floured surface.

17. Stir together the remaining 2 1/4 cups sugar and cinnamon.

18. Combine the sugar mixture and the very soft butter.

19. Spread butter mixture thinly over dough, leaving a strip along one long edge free.

20. Roll up dough, starting at the long edge opposite the clean edge.

21. Seal the roll by pinching and pressing the clean edge into the dough.

22. Cut the roll in half with the dental floss by slipping the floss under the roll, crossing the ends of the floss over and pulling it through the dough.

23. Cut each of the halves in half, and continue this way until you have slices that are 1/2 inch to 1-1/2 inches thick (depending on your preference).

24. Arrange slices cut-side-up in the pans so they are almost touching.

25. Cover and let rise in a warm place until doubled in bulk, about half an hour.

26. Preheat oven to 350ºF (175ºC).

27. Bake sticky buns until golden brown, 20 to 30 minutes.

28. Immediately unmold sticky buns onto two cookies sheets.

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