Caramel Apple Cinnamon Rolls

1. In a large mixing bowl combine 1 1/2 cups of the flour and the yeast; set aside. In a medium saucepan heat and stir milk, potato, 1/3 cup butter, granulated sugar, and salt just until warm (120°F to 130°F) and butter almost melts; add to flour mixture along with the eggs. Beat with a mixer on low to medium 30 seconds, scraping sides of bowl constantly. Beat on high 3 minutes. Stir in as much of the remaining flour as you can.

2. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place in a lightly greased bowl; turn to grease surface of dough. Cover; let rise in a warm place until double in size (45 to 60 minutes).

3. Punch dough down. Turn onto a lightly floured surface. Cover and let rest 10 minutes. Meanwhile, lightly grease a 13x9x2-inch baking pan. In a medium bowl stir together 3/4 cup of the brown sugar, the 1/2 cup melted butter, and the corn syrup. Spread mixture in prepared pan. For filling, in a small bowl stir together apples, the remaining 3/4 cup brown sugar, and the apple pie spice.

4. Roll dough into an 18x12-inch rectangle. Spread the 1/4 cup softened butter over dough and sprinkle with apple filling, leaving 1 inch unfilled along one of the long sides. Roll up rectangle, starting from the filled long side. Pinch dough to seal seams.

5. Slice rolled rectangle into into 12 equal pieces. Arrange, cut side down, over melted butter-brown sugar mixture in pan. Cover and let rise in a warm place until nearly double in size (about 30 minutes).

6. Preheat oven to 375°F. Bake 25 to 30 minutes or until golden, covering with foil during the last 5 minutes, if needed, to prevent over-browning. Immediately invert rolls onto a serving platter (spoon any caramel mixture remaining in pan onto rolls). If desired, invert again before serving. Serve warm.

*Tip:

Scrub a 10-oz. unpeeled potato. Prick it all over with a fork. Microwave on high 5 to 7 minutes or until tender. Halve potato and scoop pulp out of skin into a small bowl; discard skin. Mash potato pulp with a potato masher or mixer on low. Measure 1 cup mashed potato.

Tips

Prepare rolls as directed through Step 5, except do not let rise after shaping. Cover loosely with oiled waxed paper and plastic wrap. Chill at least 2 hours or up to 24 hours. Before baking let chilled rolls stand, covered, 30 minutes at room temperature. Uncover and bake as directed.

**Tip:

To use a 3-quart rectangular baking dish instead of a baking pan, lightly grease the dish. Reduce oven temperature to 350°F and bake 30 minutes or until golden brown.