Instructions: In a large mixing bowl, combine sugar, potatoes, and water; mix well. Add yeast; mix well. Allow to sit for a few minutes until yeast is dissolved and frothy. Add 2 cups white flour and beat by hand for a few minutes to develop the gluten. Cover and let rise in a warm place for 1 hour. Stir dough down; mix in butter, eggs and salt. Gradually stir in the whole wheat flour. Cover and let rise in a warm place for 1 hour. Meanwhile, combine filling ingredients and set aside. Turn dough out onto a lightly floured surface; knead until smooth and elastic, about 6 - 8 minutes.

Divide dough in half. On a floured surface, roll each portion into a 12" by 12"
square. Divide filling and spread over each square to within 1 inch of the edges. Roll up jelly-roll style. Cut each roll into nine slices. Place in a greased 9" x 9" baking pan. Cover and let rise in a warm place until doubled, about 1 hour. Bake at 350 degrees F. for 35 - 40 minutes or until golden. Drizzle with a powdered sugar icing if desired.

Yield: 18 rolls.

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