Frank'S Philadelphia Sticky Buns - cooking recipe

Ingredients

1 small potato, peeled and diced
5/8 cup potato water
1.5 (1/4 ounce) packages dry yeast
7/8 cup milk
1/4 cup butter
2 tablespoons Crisco, melted
3/4 cup sugar
1 1/4 teaspoons salt
1 egg, well beaten
5 1/4 cups flour
1 cup pecans (optional)
1 cup raisins (may soak in spiced rum if desired)
2 tablespoons cinnamon, mixed
sugar
3 tablespoons butter, melted
syrup
1 cup brown sugar
4 tablespoons water
1/2 lb butter

Preparation

Boil the potato in enough water to leave 5/8 cup potato water; drain and reserve the water.
Mash the potato and add the potato water. When lukewarm, add yeast, a pinch of flour and a pinch of sugar; set aside.
Scald 7/8 cup milk. Add 1/4 cup butter and melted Crisco. Stir well and pour into a large mixing bowl.
Add the sugar and salt to the milk mixture. When lukewarm, add beaten egg and stir well.
Stir in 2 1/4 cup of the flour. Add yeast mixture and 3 cup flour, or just enough to keep dough from being too sticky.
Let rise 2 1/2 hours or until doubled in bulk.
Meanwhile, simmer together the syrup ingredients: brown sugar, water, and butter.
If using nuts, sprinkle them in bottom of 3 cake pans. Divide syrup between the 3 pans and pour over nuts. Set pans aside.
Divide dough. Roll out a portion on a lightly floured surface into a 9 x 18-inch rectangle. Brush with melted butter. Sprinkle with cinnamon mixed with sugar. Add raisins evenly.
Roll up dough from long side; cut in 1-inch pinwheels and place in pan.
Roll out other portion of dough and repeat steps.
Let rise 2 hours.
Bake in a 375 degree pre-heated oven for 30 minutes.