Ingredients for rolls:
2 c. milk
‡ c. mashed potatoes
7 c. flour
‡ c. sugar (for sugar-free recipe, substitute 1 tsp. of honey to activate yeast)
2 tbsp. yeast
‡ c. oil
2 tsp. salt
30 – 36 6 oz. tin cans
Ingredients for cinnamon mixture:
1/2 c. butter, melted
1 c. sugar
1 c. brown sugar
3 Tbsp. cinnamon
Ingredients for topping:
Powdered sugar frosting
30 – 36 dried apricots
30 – 36 wooden toothpicks
Heat milk and mashed potatoes in saucepan over 120 degrees for about 3 minutes.
Add 3 c. flour, sugar and yeast to milk/potato mixture and beat.
Add eggs, oil, salt, and remaining flour. Add additional flour if necessary until dough clears side of the bowl.
Place dough in a greased bowl, cover with tea towel, and let rise in warm place until dough doubles in size. Usually about 1 hour.
Pummel down and let rise another ‡ hour.
Roll half of dough into a rectangle, spread melted butter over dough and sprinkle with sugar, brown sugar, and cinnamon.
Roll into a cylinder shape and cut into pieces.
Place each piece in a greased can so roll will bake into shape of a short candle.
Bake in 350 degree oven for 15 to 20 minutes or until tops of rolls become light brown.
Remove rolls from cans to cool.
Repeat with remaining dough.
After all the rolls are baked and have cooled, dribble with frosting over top to resemble candle wax (for sugar-free recipe, eliminate frosting).
Spear dried apricot with toothpick and insert into top of roll to resemble a candle flame.
Makes 30 – 36 rolls.