Cinnamon Rolls- Aunt Cindy

Ingredients:
2 C milk, scalded and cooled
1 C white sugar
1/2 C shortening
1 tsp salt
1 C mashed potatoes (you can use instant)
2 eggs, beaten
2 packages dry yeast dissolved in 1/2 C lukewarm water
7 1/2 to 8 C flour

Icing:
1/2 package powdered sugar
1/2 C butter
1 tsp vanilla
Beat and frost when cinnamon rolls are hot.

Directions:
Mix together milk, sugar, shortening, salt, mashed potatoes, eggs and 4 C flour. Add yeast, and rest of flour. Mix in last cup of flour and mix until smooth. Knead for 5 to 10 minutes. Dough will be sticky. Refrigerate at least two hours before rolling out. Roll out and spread with 1/4 C melted butter and cover with Cinnamon and sugar. Roll up like a jelly roll. Cut into 1 1/2 inch pieces with dental floss. Let rise until doubled, at least 2 hours before baking. Bake at 350 degrees for about 10 to 12 minutes. Dough can be frozen for up to 30 days.