2 pkgs active dry yeast
1 1/2 cups warm water
1 cup lukewarm mashed potatoes
2/3 cup granulated sugar
2/3 cup butter
2 large eggs
1 1/2 tsp. salt
7 to 71/2 cups bread flour ( I used 1 cup wheat flour and the rest in bread flour)
1 .Combine the yeast with all of the water and the remaining ingredients except the flour.
2. Mix in 3 1/2 of the bread flour ( this is where I mixed in the 1 cup wheat flour and 2 1/2 cups bread flour to start with). I put this all in my kitchen aid mixer with the dough hook.
3. Mix in additional flour until the dough starts pulling away from the bowl. I then placed the dough onto a floured board and started to knead and add the remaining flour. I kneaded for about 5 min. until the dough felt like a smooth dough ball. I then sprayed my bowl with Pam Spray and placed the dough ball inside bowl. Cover with plastic and place inside refrigerator. Punch down when doubled in size (about 30 min)
4. Keep dough refrigerated for up to 4 days, punching down if doubled in size.
5. About 2 hrs before baking, shape dough into your loaves and place in pans. Cover with plastic wrap and let rise about 1 hr. Bake at 350 degrees for 25 to 35 minutes.
6. If making cinnamon rolls, I just took out enough dough to roll out a rectangle and I made a spread of cinnamon, brown sugar and softened butter. I then spread this mixture on top of the dough rectangle and also sprinkle chopped pecans. I rolled it up like a jelly roll and sliced. I placed the sliced pieces on baking sheet sprayed with Pam Spray. Covered them with plastic wrap and let double in size about 1 hr.
Bake at 375 degrees 12-15 minutes. Let cool and glaze. I made the glaze with powdered sugar, vanilla 1 tsp. and about 1-2 tablespoons of milk.
I really liked this recipe and will be making these for our Thanksgiving dinner this year.