Total Calories: 113
In a large mixing bowl, combine milk, 2/3 cup butter or margarine, sugar and salt until sugar is dissolved. Cool to lukewarm.
In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water let stand until foamy, 5 to 10 minutes.
Add yeast mixture, potatoes and eggs to milk mixture. Gradually add flour to form a stiff dough. On a lightly floured surface, knead for 3 to 5 minutes. Place in a greased bowl turn to coat surface. Cover and let rise in a warm place, free from drafts, until doubled, about 1 hour. Punch down dough cover and store in refrigerator at least 2 hours, but not more than 3 days.
When ready to bake, prepare syrup and filling. Grease thirty-six 3-inch muffin-pan cups. Place 2 teaspoons of the caramel syrup in each muffin cup. Roll out half of the dough on a lightly floured surface to an 18 x 12-inch rectangle. Spread with 2 tablespoons of the butter or margarine. Sprinkle with half of the nut mixture. Starting from the long side, roll as for a jelly roll. Cut into eighteen 1-inch slices place cut-side down in muffin cups. Repeat with remaining dough. Cover and let rise in a warm place, free from drafts, until doubled, about 60 to 90 minutes. Bake in a preheated 375° oven for 15 to 20 minutes or until golden brown. Invert immediately onto wire racks over waxed paper remove pans,
In a small saucepan, melt 2/3 cup butter or margarine. Remove from heat add 1 1/2 cups packed brown sugar and 1/4 cup light corn syrup. Stir until smooth.
In a small bowl, combine 1 cup chopped nuts, 1/2 cup packed brown sugar and 1 teaspoon ground cinnamon.
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