FOR CINNAMON ROLLS:
Use enough Potato Roll dough to roll into 12 × 6 inches rectangle, ¼-inch thick. Spread with mixture of ¼ C. melted butter, ¼ C. brown sugar, 1 tsp. cinnamon and ¼ C. chopped pecans. Roll as for jelly roll, cut into 9 slices. Butter a 9-inch square baking dish and pour in ¼ C. light corn sirup. Place rolls, cut side up, in dish. Let rise 1 to 1½ hours or until doubled in bulk. Bake in Gas oven at 425 degrees 12 to 15 minutes. Makes 9 rolls.