Instructions

• In a large bowl or the bowl of a stand mixer, combine 1-1/2 cups warm water (about 120ºF), 1/2 cup sugar, 1/2 cup vegetable oil, 1/2 cup unseasoned mashed potatoes (no milk), 1 egg, and 3 envelopes active dry yeast (6 3/4 teaspoons). Mix until evenly combined.
• Add 2 teaspoons salt and mix briefly to incorporate.
• Add 3 tablespoons nonfat dry milk powder and 3 cups all-purpose flour. Beat or mix for 3 minutes (if using a stand mixer use the paddle or low speed; if mixing by hand stir until well combined).
• Gradually add 2-1/2 to 3 cups bread flour, a little at a time, using only as much as needed to make a workable dough that is slightly tacky but not sticky. If using a stand mixer switch to a dough hook, or transfer to a lightly floured surface.
• Knead the dough for 10 minutes (with the mixer dough hook on medium-low, or by hand on a lightly floured surface) until smooth and elastic.
• Lightly grease a large, deep bowl with oil. Form the dough into a smooth ball, place it in the greased bowl, and lightly grease the top of the dough. Cover the bowl with plastic wrap and/or a towel and place it in a warm, draft-free spot to rise until doubled in size, about 1 to 1 3/4 hours.
• Punch down the dough to release the air. Form it into a smooth ball, turn it in the bowl once so the underside is greased, cover again, and let it rise a second time for 1 hour.
• After the second rise, punch the dough down again and transfer it to a lightly floured surface. Roll the dough into a rectangle approximately 15 inches by 12 inches, about 1 inch thick, squaring the corners as you go.
• Spread 1/3 cup room-temperature butter evenly over the dough, leaving about a 1-inch strip along the top long edge free of butter.
• In a small bowl, mix 3/4 cup brown sugar with 1 1/2 tablespoons cinnamon. Sprinkle the cinnamon–brown sugar mixture evenly over the buttered surface.
• Starting at the bottom long side, tightly roll the dough up toward the top edge to form a log. Pinch the seam and ends to seal; press the ends gently to make them square. Using a serrated knife (or unflavored floss), cut the log into even rounds and place the rolls cut side up on greased baking sheets or into the greased 9 x 13 and 9 x 9 baking dishes, leaving space for expansion.
• Cover the arranged rolls with a towel and let them rise in a warm, draft-free spot for 1 hour.
• Preheat the oven to 325ºF. Bake the rolls at 325ºF for 10 minutes, then increase the oven temperature to 350ºF and bake an additional 5 minutes. Check that the rolls are done—an internal temperature of about 190ºF is a good indicator; if needed, bake a few minutes longer until fully baked.
• Remove the rolls from the oven and transfer them to a wire rack to cool completely before serving.