Penny Rolls

Cook potatoes in 2 cups boiling water until tender. Using a slotted spoon, remove potatoes, reserving water. Mash potatoes; put in a 2-cup measure. Add enough of the reserved water to the measure to equal 2 cups. Set aside.

In a small bowl, combine the 1/4 cup warm water and yeast. Let stand until the yeast is dissolved.

In a large bowl, beat together the potato mixture, the yeast mixture, the 6 tablespoons melted butter, the granulated sugar, eggs, and salt with an electric mixer on low speed. Beat in 2 cups of the flour on low speed for 30 seconds, scraping the side of the bowl. Then, beat on high speed for 3 minutes more. Using a wooden spoon, stir in as much of the remaining flour as you can. Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total).

Place dough in greased bowl, turning once to grease surface. Cover; let rise in warm place until doubled (1 hour).

Grease thirty-six 2-1/2-inch muffin cups. Place 1 tablespoon Butterscotch Topping in each muffin cup.

Punch dough down. On lightly floured surface, divide dough into two equal portions. Let rest 10 minutes. Roll one portion to an 18x12-inch rectangle.

Brush with half of the 1/4 cup melted butter. Combine the 1 cup brown sugar and the cinnamon; sprinkle half of the mixture over buttered dough. Tightly roll up dough into a spiral, starting from one of the long sides. Cut roll into 1-inch slices. Repeat with remaining dough, butter and the sugar mixture.

Place slices on topping in muffin pans. Cover and let rise until doubled (30 minutes). Place muffin pans on baking sheets, in case mixture bubbles over.

Bake in a 375 degree F oven for about 12 minutes or until golden. Cool in pan for 5 minutes. Invert onto serving platter. Serve warm. Makes 36 rolls.