2 (2-1/4 tsp.) envelopes Fleischmann's® Active Dry Yeast
1 teaspoon sugar
1/2 cup warm water (100° to 110°F)
3/4 cup warm mashed potatoes
3/4 cup potato water
3/4 cup sugar
1/2 cup butter, softened
1-1/2 teaspoons salt
1/2 cup cold water
1/2 cup buttermilk
1/2 teaspoon pure vanilla extract
7-1/2 to 8 cups bread flour
6 tablespoons butter, softened
3/4 cup brown sugar
1 tablespoon all-purpose flour
1 tablespoon ground cinnamon
1/2 cup butter
1 cup brown sugar
2 tablespoons corn syrup, light
1 tablespoon honey
1 tablespoon cream
2 cups roughly chopped pecans
Combine yeast, sugar and warm water in a small bowl; stir to combine.
Combine warm potatoes, potato water, sugar, butter and salt in a large bowl and beat with an electric mixer on low speed until combined. Add eggs, cold water, buttermilk, vanilla, 1 cup flour and yeast mixture. Add flour 1 cup at a time until mixture forms a soft dough. Knead on a lightly floured surface until smooth and elastic (adding additional flour as needed), about 4 to 6 minutes. OR knead with electric mixer using dough hook. Place in a greased bowl, turning to coat. Cover and let rise in a warm, draft free place about 1 hour, until doubled.
Beat filling ingredients together in a small bowl until well mixed. Set aside.
For Caramel Glaze:
Combine butter, brown sugar, corn syrup, honey and cream in a medium saucepan. Cook over medium heat until sugar is dissolved and bubbles form around the edge. Grease two 13 x 9-inch pans. Place half the pecans in each pan. Divide caramel glaze between pans and spread evenly.
Punch dough down; divide in half. Roll one portion of dough on a lightly floured surface to a 15x10-inch rectangle. Spread with half of the filling. Roll up tightly, sealing edges. Cut into 12 slices; place atop caramel glaze. Repeat with remaining dough. Cover rolls and let rise until doubled, about 45 minutes.
Bake at 350°F for 25 to 30 minutes until rolls are lightly browned. Immediately invert on cooling rack.