Frank'S Philadelphia Sticky Buns

• 1 small potato, peeled and diced
• 5/8 cup potato water
• 1.5 (1/4 ounce) packages dry yeast
• 7/8 cup milk
• 1/4 cup butter
• 2 tablespoons Crisco, melted
• 3/4 cup sugar
• 1 1/4 teaspoons salt
• 1 egg, well beaten
• 5 1/4 cups flour
• 1 cup pecans (optional)
• 1 cup raisins (may soak in spiced rum if desired)
• 2 tablespoons cinnamon, mixed
• sugar
• 3 tablespoons butter, melted
• syrup
• 1 cup brown sugar
• 4 tablespoons water
• 1/2 lb butter

1. Boil the potato in enough water to leave 5/8 cup potato water; drain and reserve the water.
2. Mash the potato and add the potato water. When lukewarm, add yeast, a pinch of flour and a pinch of sugar; set aside.
3. Scald 7/8 cup milk. Add 1/4 cup butter and melted Crisco. Stir well and pour into a large mixing bowl.
4. Add the sugar and salt to the milk mixture. When lukewarm, add beaten egg and stir well.
5. Stir in 2 1/4 cup of the flour. Add yeast mixture and 3 cup flour, or just enough to keep dough from being too sticky.
6. Let rise 2 1/2 hours or until doubled in bulk.
7. Meanwhile, simmer together the syrup ingredients: brown sugar, water, and butter.
8. If using nuts, sprinkle them in bottom of 3 cake pans. Divide syrup between the 3 pans and pour over nuts. Set pans aside.
9. Divide dough. Roll out a portion on a lightly floured surface into a 9 x 18-inch rectangle. Brush with melted butter. Sprinkle with cinnamon mixed with sugar. Add raisins evenly.
10. Roll up dough from long side; cut in 1-inch pinwheels and place in pan.
11. Roll out other portion of dough and repeat steps.
12. Let rise 2 hours.
13. Bake in a 375 degree pre-heated oven for 30 minutes.

potato, potato water, yeast, milk, butter, sugar, salt, egg, flour, pecans, raisins, cinnamon, sugar, butter, syrup, brown sugar, water, butter

Taken from www.food.com/recipe/franks-philadelphia-sticky-buns-342340 (may not work)