INGREDIENTS

• 1 cup boiling potato water
• ½ cup sugar
• ½ cup butter
• ½ teaspoon salt
• 2 tablespoons warm water
• ½ teaspoon sugar
• 1 cake yeast
• 2 beaten eggs
• 4 cups sifted flour

DIRECTIONS

1. Mix boiling potato water, sugar, butter, and salt together and cool to lukewarm. Soften yeast in warm water and ½ teaspoon sugar. Add this to first mixture.
2. Add the beaten eggs and then stir in 2 cups flour and beat thoroughly. Add the remaining 2 cups flour. Stir in but do not knead.
3. Place this in the refrigerator with a cover over the top until wanted. This can be kept for a week and portions of dough used as needed.
4. When needed, roll dough out on floured board to ½ inch thick. Spread with butter, sprinkle with sugar, cinnamon, and chopped nuts. Roll and cut into slices ½ to ⅜ inch thick. Place slices cut side down in a baking pan in which 2 tablespoons of water have been blended and slightly cooked, with chopped pecans added. Set in a warm place to rise until doubled in size. Bake in a 400 degree oven for 15 or 20 minutes. Makes 20 large rolls.