Preheat oven to 400°
Place in ½ cup warm (not hot) water:
- 1 package active dry yeast
- ½ teaspoon sugar
Let yeast stand 5 minutes, until it bubbles.
Mix in separate bowl:
- 2 ½ cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 3 table spoons melted lard
- 1 egg, beaten
- ½ cup evaporated milk, undiluted and warm
- 3 tablespoons mashed potatoes (leftovers or made from dried flakes)
Add activated yeast to flour mixture and beat well with bread hook for at least 5 minutes. If you are not using a mixer, turn this mixture onto a marble slab or floured board and knead it for about 5 minutes or until dough is smooth and elastic. Allow dough to rise in warm place, covered with cloth and out of drafts, until double in bulk.
Punch down, cover, and let rise until again double in size, about 1 to 2 hours.
After dough has risen twice, divide it into four portions for easy handling. Roll each portion onto lightly floured board or marble slab. Roll each portion of dough very thin into a long strip about 8 inches wide.
- ½ cup melted butter
- ½ cup sugar
- 1 teaspoon ground cinnamon
Brush the rolled-out dough portions with the melted butter, using a pastry brush. Sprinkle heavily with sugar and cinnamon.
Carefully roll dough like jelly roll, beginning with long side, and slice in circles ¼ to ½ inch thick.
Place the cinnamon rolls on buttered baking sheet barely touching each other. Sprinkle with additional cinnamon and sugar and let rise in warm place for 15 to 20 minutes. Bake until they smell too good to wait another minute, about 30 minutes. They store well in the refrigerator for a day or two, a month in the freezer.