Caramel Potato Rolls

Name: Caramel Potato Rolls
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 dozen.
Ingredients: 2-1/2 to 3 cups all-purpose flour; 1/2 cup sugar; 1/4 cup mashed potato flakes; 1/4 cup nonfat dry milk powder; 1 package (1/4 ounce) active dry yeast; 1 teaspoon salt; 1 cup hot water; 1/4 cup canola oil; 1 egg, beaten; TOPPING:; 1 cup packed brown sugar; 1/4 cup light corn syrup; 3 tablespoons butter; 36 pecan halves; FILLING:; 1/3 cup sugar; 2 tablespoons ground cinnamon; 3 tablespoons butter, melted

There is a burst of cinnamon in every bite of these ooey gooey tender rolls. They are good to have on hand when someone drops in for a cup of coffee. Maybe that's why we have so many people dropping in for coffee.—Florence Jerome, Helena, Montana

Ingredients

2-1/2 to 3 cups all-purpose flour
1/2 cup sugar
1/4 cup mashed potato flakes
1/4 cup nonfat dry milk powder
1 package (1/4 ounce) active dry yeast
1 teaspoon salt
1 cup hot water
1/4 cup canola oil
1 egg, beaten
TOPPING:
1 cup packed brown sugar
1/4 cup light corn syrup
3 tablespoons butter
36 pecan halves
FILLING:
1/3 cup sugar
2 tablespoons ground cinnamon
3 tablespoons butter, melted

Directions

In a large bowl, combine 1 cup flour, sugar, potato flakes, milk powder, yeast and salt. In a small saucepan, heat water and oil to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down.
In a small saucepan, combine brown sugar, corn syrup and butter; cook and stir over medium heat until sugar is dissolved. Pour into a well-greased 12x9-in. baking dish; sprinkle with pecans.
Turn dough onto a lightly floured surface. Roll into a 12x15-in. rectangle. Combine sugar and cinnamon. Brush melted butter to within 1/2 in. of edges; sprinkle with sugar mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 rolls.
Place rolls, cut side up, in dish. Cover and let rise in a warm place until doubled, about 15-20 minutes.
Meanwhile, preheat oven to 375°. Bake 25-30 minutes. Immediately invert onto a serving platter.