2 pkgs (.25-oz each) active dry yeast
1/4 cup warm water (110-115 degrees)
2 cups warm milk (110-115 degrees)
1 cup butter, softened
1 cup granulated sugar
1 cup mashed potatoes (without butter or milk)
2 large eggs
1 tsp salt
1 1/2 cups whole-wheat flour
7 1/4 cups all-purpose flour
In a large mixing bowl, dissolve the yeast in the warm water. Add the milk, butter, sugar, potatoes, eggs, salt, and whole-wheat flour. Beat mixture until smooth. Stir in enough all-purpose flour to form a soft dough. Turn out on a floured surface and knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl and turn once to grease top. Cover loosely and let rise in a warm place until doubled, about 45 minutes.
1/4 cup butter, melted
1 cup packed brown sugar
3 tbsp ground cinnamon
Punch dough down. Turn out on floured surface and divide into thirds. Roll each portion into a 12-inch x 8-inch rectangle; spread with melted butter. Combine the brown sugar and cinnamon; sprinkle over the dough to within 1/2-inch of the edges. Roll up jelly-roll style, starting with a long side; pinch seams closed. Cut each roll into 12 even slices and placecut side down in three greased 13 x 9-inch baking pans. Cover and let rise until doubled, about 45 minutes.
Bake rolls at 350 degrees for 27-30 minutes or until golden brown. Cool 5 minutes before removing to a wire rack.
While rolls cool, make the following GLAZE:
1/2 cup heavy whipping cream
1/3 cup sugar
1/3 cup packed brown sugar
3 tbsp butter
1 cup miniature marshmallows
2 cups powdered sugar
1 tsp vanilla extract
Combine the cream, both sugars, and butter in a large saucepan. Bring mixture to a boil and cook, stirring, for 2 minutes. Remove from heat and stir in marshmallows until melted. Beat in powdered sugar and vanilla. Drizzle over rolls.
Yield: 36 rolls