Cinnamon Rolls

2 Tbs Dry yeast
1/2 C Warm water
2 C Milk, Scalded
1/2 C Shortening
7 C Flour
1 C Sugar
1 C Potatoes, Mashed
2 Eggs, slightly beaten
2 tsp Salt
1 C Raisins (optional)
1/2 C Walnuts, Chopped (optional)

Soften yeast in warm water. Let stand 10 minutes. Pour hot milk over shortening. Cool to lukewarm. Stir in 4 cups flour, sugar, mashed potatoes, eggs, salt and dissolved yeast. Combine 1 cup flour, raisins and chopped walnuts in a separate bowl. Stir into dough. Slowly add remaining flour as needed to make a soft dough. Cover. Let rise until double. divide dough in half. Roll into an inch thick rectangle. Brush with melted butter. Sprinkle with cinnamon and sugar. Starting with long side roll up jelly roll style. Press edges. Cut in 1 inch slices.

Place on greased cookie sheet. Cover. Let rise until double bulk. Bake at 350 for 20 minute. Ice.