Crescent Rolls/Cinnamon Rolls--Heather Stuart

I think this came from the Betty Crocker book originally...I grew up on these rolls for holidays.

1 package of active dry yeast
1-1/2 cups warm water
1 cup unseasoned lukewarm mashed potatoes
2/3 cup sugar
2/3 cup shortening
2 eggs
1-1/2 teaspoons salt
6-7 cups all-purpose flour (I make mine half whole wheat)
Margarine
1/4 cup sugar
2 teaspoons cinnamon

powdered sugar
milk or water

Dissolve yeast in warm water in large bowl. Stir in potatoes, sugar, shortening, eggs, salt and 3 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough on to lightly floured surface; knead until smooth and elastic, about 5 minutes.

Place in greased bowl; turn greased side up. Cover bowl tightly; refrigerate at least 8 hours but no longer than 5 days.

Punch down dough; divide into three equal parts.

For crescent rolls:
Roll out into a circle. Spread the margarine on the rolled out dough. Cut into pizza slice shapes. Roll into crescents. Let rise 1 hour. Cook at 400° for 15 minutes (that is too long--check sooner!).

For cinnamon rolls:
Roll out into large rectangle. Mix the 1/4 cup sugar and cinnamon together. Spread the margarine on the rolled out dough and sprinkle with 1/3 of the sugar/cinnamon mixture. Roll up. Cut this dough roll into 1 inch sections and place in a greased 9 x 13 pan. Allow to rise in a warm place until double. Bake in 375 degree oven for 20-30 minutes. Cool slightly.

Mix enough water or milk into 2-3 cups powdered sugar to make a thick glaze. Spread this on warm cinnamon rolls. ENJOY!!!!