Ingredients: Dough: 1 cup milk, heated to lukewarm (80ºF to 90°F) 2 packages yeast ½ cup granulated sugar 5½ to 6 cups bread flour or all-purpose flour 3 large eggs 1 cup mashed potatoes ⅔ cup buttermilk 1 stick butter, at room temperature 1 teaspoon Tone’s vanilla 1 teaspoon salt Topping (this will be on the bottom of the pan): 1 stick butter 1¼ cups light brown sugar 3 tablespoons white corn syrup 1 teaspoon Tone’s vanilla ⅓ cup cream 1½ cups coarsely chopped pecans Filling: ¾ stick butter, softened 1 cup brown sugar 1 tablespoon Tone’s ground cinnamon 1 cup chopped pecans

Directions: Combine milk and yeast in the bowl of a stand mixer and stir to dissolve. Add granulated sugar and stir together until sugar is dissolved. Add 2 cups of the flour; mix. When the mixture is smooth, cover the bowl tightly with plastic wrap and allow to stand for 1 hour. Add eggs to the sponge, one at a time, and beat until incorporated, scraping down the sides after each addition.      Add potatoes, buttermilk, 1 stick room-temperature butter, and 1 teaspoon vanilla. Add salt and remaining flour, just enough flour to make a soft dough. Turn the dough out onto a lightly floured surface and knead a few times by hand. The dough should be smooth and elastic. Shape into a ball. Place, rounded side down, into a greased bowl, then turn rounded side up. Cover the bowl with plastic wrap and place in a warm spot to rise for 1 hour or until doubled.      In a heavy saucepan melt 1 stick butter; stir in the light brown sugar, syrup, and 1 teaspoon vanilla. Stir in cream. Bring to a boil and remove from stove.      Use a 13x9-inch pan, two round pans, or two 8x8-inch pans. Pour butter mixture into bottom of pan(s). Sprinkle with the coarsely chopped pecans.      To shape the rolls, lightly flour a work surface. With a floured rolling pin, roll out the dough to a rectangle measuring about 9x24 inches. Brush evenly with the softened butter. In a small bowl mix the brown sugar and cinnamon. Sprinkle sugar-cinnamon mixture on the buttered dough. .      Sprinkle the 1 cup chopped pecans evenly over the surface and roll up the dough, starting at a long edge, like a jelly roll. With a sharp serrated knife, cut the log crosswise into 1½-inch-thick slices.      Arrange sliced rolls on top of the mixture in the pan(s). Brush the rolls with additional cream. Cover with plastic wrap and leave at warm room temperature to rise for about 30 minutes.      Meanwhile, preheat oven to 350°F. Uncover rolls and bake 25 to 30 minutes, until golden brown. Remove pan(s) from the oven and invert immediately onto parchment or cookie rack. Makes 16 to 18 large rolls or 24 small rolls.  Recipe by Anita Van Gundy *See more recipes in our desserts collection