| 1 1/2 | c | WATER (120-degrees) |
| 1/2 | c | GRANULATED SUGAR |
| 1/2 | c | VEGETABLE OIL |
| 1/2 | c | POTATOES, mashed (unseasoned and |
| | Without milk) |
| 1 | | EGG |
| 2 | ts | SALT |
| 3 | tb | ACTIVE DRY YEAST |
| 3 | tb | NONFAT DRY MILK POWDER |
| 3 | c | UNBLEACHED ALL-PURPOSE FLOUR |
| 2 1/2 | | To 3 cups BREAD FLOUR |
| 1/3 | c | BUTTER, softened |
| 3/4 | c | BROWN SUGAR |
| 1 1/2 | tb | GROUND CINNAMON |
| | FROSTING |
| 1/2 | c | BUTTER (1 stick), softened |
| 2 | tb | ALL-PURPOSE FLOUR |
| 1 | c | CONFECTIONER'S SUGAR |
| | Speck SALT |
| 1 | ts | VANILLA EXTRACT |
| | In a large mixer bowl, place the warm water, sugar, oil, |
| | Potatoes, egg, salt, and yeast and mix thoroughly. Add the |
| | Milk powder and the all-purpose flour; beat for 3 minutes. |
| | Gradually add the bread flour, and when the dough is |
| | Workable, transfer to a lightly floured surface (or use the |
| | Dough hook attachment on your electric mixer) and knead for |
| 10 | | Minutes. |
