These are pretty laborious, but they are good. This recipe makes a heap of rolls (huge ones), but as it is a yeast recipe I don't recommend reducing it (eg. halving it). However, after the second rising you can freeze the rolls for three weeks.
Ingredients: Rolls
2 medium russet potatoes
4 packets dried yeast
3/4 cup plus 1 tsp. sugar
2 sticks of butter, melted
3 large eggs
2 tsp. salt
9 cups unbleached flour
Ingredients: Pecan/Cinnamon filling
4 cups pecans
4 cups firmly packed light brown sugar
2 Tbs. cinnamon
2 sticks unsalted butter, melted
Ingredients: Icing
2.5 cups powdered sugar
1/4 cup milk
1/2 tsp. vanilla extract
Method: Rolls
1. Peel and quarter the potatoes and cook for 15-25 min until soft.
2. Setting 3 cups of the potato water aside until it registers 110-115F
3. Mash the potatoes well (either by hand or with a mixer)
4. In a medium bowl combine the cooled potato water, 1 tsp. sugar and the yeast. Whisk together and leave alone for around 5 min.
5. In a large bowl whisk together the potatoes, remaining sugar, melted butter, eggs, salt, and the yeast-potato water.
6. Add the flour, 3 cups at a time and combine with a wooden spoon until all the flour has been mixed in.
7. Place the dough in a large bowl that has had oil rubbed into it.
8. Cover with a damp cloth and place in a warm place until it doubles in size (1-1.5 hours).
9. Punch down the dough in the bowl.
Method: Filling
1. Preheat oven to 350F
2. Roast the pecans for 7-9 min, and then roughly chop them up into manageable pieces.
3. Combine the brown sugar and cinnamon in a medium bowl.
Method: Assembly
1. Remove half the dough and on a clean floured surface roll the half into a 1/4 inch thick rectangle.
2. Spread with half the melted butter.
3. Sprinkle with half the brown sugar and cinnamon mixture and then with half the pecans.
4. Grease two large baking sheets.
5. Starting on the long side of the dough furthest away from you, tightly roll up the dough towards you.
6. With a sharp knife, cut the roll at 2 inch intervals, place each slice (cut side facing down) on the prepared baking trays.
7. At this point you can freeze the dough for 3 weeks making sure that you have covered them tightly with plastic wrap. Simply defrost them overnight in the fridge and then follow with steps 8 and onwards.
8. Set the rolls in a warm place and have them rise again (45 min).
9. Preheat the oven to 375F and bake the rolls for 20-25 min.
Method: Icing
1. Combine the powdered sugar, milk and vanilla extract in a medium bowl (making sure there are no lumps left in the mixture).
2. Spread onto the rolls while they are still a little warm.
Taken from "The Pastry Queen: Royally Good Recipes from the Texas Hill Country's Rather Sweet Bakery & Cafe" by Rebecca Rather and Alison Oresman pp.8-10.
I have been rather inspired to make a lot of bread since I did the bread rotation a few weeks back. We had some potato's hanging about the house so I thought I would give this bread a go. It is from Hamelman's amazing bread book. It took a couple of days to make as there was a pate fermente (which simply means you make a preferment - this one included yeast, flour and water, just as many do) but it was a tasty bread. 
