Lemony Nut Rolls

• 1 package (1/4 ounce) active dry yeast
• 1/4 cup warm water (110u0b0 to 115u0b0)
• 1/2 cup warm mashed potatoes (without added milk and butter)
• 1/2 cup warm milk (110u0b0 to 115u0b0)
• 1/3 cup sugar
• 1/3 cup shortening
• 1 large egg, room temperature
• 1 tablespoon lemon juice
• 1-1/2 teaspoons grated lemon zest
• 1 teaspoon salt
• 3 to 3-1/2 cups all-purpose flour
• 2 tablespoons butter, melted
• 3/4 cup sugar
• 1/2 cup chopped pecans
• 2 teaspoons grated lemon zest
• 1/2 cup confectioners' sugar
• 1 tablespoon heavy whipping cream
• 1 teaspoon grated lemon zest
• 1/2 teaspoon lemon juice

1. In a large bowl, dissolve yeast in warm water. Add the potatoes, milk, sugar, shortening, egg, lemon juice and zest, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a firm dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface. Roll into a 16x12-in. rectangle. Brush with butter to within 1/2 in. of edges. Combine the sugar, pecans and lemon peel; sprinkle over dough. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 16 rolls. Place cut side up in two greased 9-in. round baking pans. Cover and let rise in a warm place until doubled, about 30 minutes.
4. Bake at 375u0b0 for 25-30 minutes or until golden brown. Cool for 10 minutes on a wire rack. Combine frosting ingredients; spread over warm rolls.

active dry yeast, warm water, warm mashed potatoes, warm milk, sugar, shortening, egg, lemon juice, lemon zest, salt, flour, butter, sugar, pecans, lemon zest, sugar, heavy whipping cream, lemon zest, lemon juice

Taken from www.tasteofhome.com/recipes/lemony-nut-rolls/ (may not work)