Instructions: In a small bowl, combine the 1 cup water and the yeast and stir well. Add the pinch sugar and set aside.

In a medium-sized saucepan, cook the potatoes in the 2 1/2 to 3 cups water for 10 to 15 minutes or until tender. Drain and reserve 2 cups of the cooking water. In a large bowl, combine the butter, sugar, and salt and mix in the reserved hot potato water. Mash the cooked potatoes and add to the bowl. Stir in the reserved yeast mixture and the eggs and blend well.

Gradually add the flour, a little at a time, and stir until the mixture is doughy.

Turn the dough out onto a lightly floured surface and knead well. Place the dough in a covered container and refrigerate overnight to rise.

To make the topping:
In a small saucepan, melt the butter, sugar, and corn syrup on low heat.

Spread the mixture across the bottom of a round baking dish and sprinkle with the walnuts.

Roll out the chilled dough on a lightly floured surface. Sprinkle the brown sugar over the top and dot with the slivers of butter. Sprinkle the cinnamon over all. Roll up the dough jellyroll fashion and cut into 8 equal pieces. Place the pieces into the prepared baking dish and refrigerate for at least 20 minutes.

Preheat oven to 375 F. Remove the chilled buns and bake for 20 to 25 minutes. Let cool on a wire rack or serve warm.

YIELD: 8 BUNS

MANOR HOUSE
CAPE MAY, NEWJERSEY

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