How To make Cinnamon Rolls (Bechtel)

1 1/2 c WATER (120-degrees)
1/2 c GRANULATED SUGAR
1/2 c VEGETABLE OIL
1/2 c POTATOES, mashed (unseasoned
-and Without milk) 1 EGG
2 ts SALT
3 tb ACTIVE DRY YEAST
3 tb NONFAT DRY MILK POWDER
3 c UNBLEACHED ALL-PURPOSE FLOUR
2 1/2 To 3 cups brEAD FLOUR
1/3 c BUTTER, softened
3/4 c brOWN SUGAR
1 1/2 tb GROUND CINNAMON
FROSTING 1/2 c BUTTER (1 stick), softened
2 tb ALL-PURPOSE FLOUR
1 c CONFECTIONER'S SUGAR
Speck SALT 1 ts VANILLA EXtrACT
In a large mixer bowl, place -the warm water, sugar, oil, Potatoes, egg, salt, and -yeast and mix thoroughly. -Add the Milk powder and the -all-purpose flour; beat for -3 minutes. Gradually add the bread -flour, and when the dough -is Workable, transfer to a -lightly floured surface (or -use the Dough hook attachment on -your electric mixer) and -knead for 10 Minutes.
SUETTA BECHTEL'S CINNAMON ROLLS (Makes 8 very large rolls or 27 standard rolls) -----