Total Calories: 214
Soften yeast in warm water stir in 1 teaspoon sugar. In a large mixing bowl, combine 2/3 cup sugar, butter or margarine, salt and milk cool to lukewarm. Blend in eggs, mashed potatoes and yeast. Gradually add flour to form a stiff dough, beating well after each addition. Knead on a floured surface for 3 to 5 minutes. Place in a greased bowl, turning dough to grease all sides. Cover let rise in a warm place (85° to 90°) until doubled, about 1 hour.
Punch down dough. Cover. Store in the refrigerator at least 2 hours (not over 3 days). When ready to bake, prepare Caramel Coating by melting butter or margarine in a small saucepan remove from heat. Stir in the brown sugar and corn syrup until well blended. Place 2 teaspoons of the mixture into each of 36 well-buttered muffin-pan cups.
For Filling, combine brown sugar, nuts and cinnamon set aside. Roll half of dough on a lightly floured surface to an 18 x 12-inch rectangle. Spread with 2 tablespoons softened butter or margarine. Sprinkle dough with half of the cinnamon-nut mixture. Starting with 18-inch side, roll jelly roll fashion. Cut into eighteen 1-inch slices place cut-side down in prepared pans. Repeat procedure with other half of dough.
Cover let rise in a warm place until doubled, 1 to 1 1/2 hours. Bake at 375° for 15 to 20 minutes. Invert pans immediately onto wire racks over waxed paper. Let stand for 1 minute before removing pans.
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