Ingredients:

3 1⁄2 to 4 cups all-purpose flour 

1⁄2 cup sugar

1 envelope Yeast

1 tsp. salt

1⁄4 cup water

1⁄4 cup milk

1⁄2 cup butter or margarine

1⁄2 cup cooked, mashed potato

2 large eggs

1 Tbsp. butter or margarine, melted 

Powdered sugar

 

Cinnamon Cocoa Filling:

1⁄4 cup sugar

1 Tbsp. unsweetened cocoa

1⁄2 tsp. ground cinnamon

 

Chocolate Glaze (optional):

1 square (1 oz.) semi-sweet chocolate

1 Tbsp. butter or margarine

 

Directions:

In a large bowl, combine 11⁄3 cups flour, sugar, undissolved yeast and salt. Heat water, milk, butter and mashed potato until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasion- ally. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

 

In a small bowl, combine Cinnamon Cocoa Filling ingredients. Stir to blend. Roll dough to 18 x 12-inch rectangle; brush with 1 Tbsp. melted butter. Sprinkle with Cinnamon Cocoa Filling. Beginning at long end, roll up tightly as for jelly roll. Pinch seam to seal; cut into 12 equal pieces. Place, cut sides up, into 12 (2 1⁄2-inch) muffin cups. Cover; let rise in warm, draft- free place until doubled in size, about 1 hour.

 

Bake at 375°F for 15 to 20 minutes or until done. Remove from cups; cool on wire racks. Lightly sift powdered sugar over tops or, if desired, melt Chocolate Glaze ingredients, stir until smooth and drizzle over the top.

 

Makes 12 rolls