Sweet roll dough.

• Mix well:
2 pkg good yeast (5 t) proofed in 1/4 C warm water(110 degrees), 1 t sugar.
• 2 C, warmed or room temp, soymilk (ONLY soybeans and water n label!)
• 1 C prepared unseasoned mashed potatoes. (use instant)
• 1/4 C oil with 2 T ground flax mixed in.
• 3/4 C sugar
• 1 t salt
• 1/2 t nutmeg
• 6 T softened vegan margarine
• Add 2-4 C flour, mixing well.
• Slowly add more flour until you can't stir.
• Turn dough out on clean floured surface, and slowly add more flour, 1/2 C at a time, kneading well, after each addition of flour.
• You will use around 9 C of flour total.
• Knead until smooth, and not sticky, 10 minutes or so.

Cover with a lint free towel and sit until doubled, about an hour.

• Punch down, and form as you wish.

---

For Caramel Rolls

• Divide into 2
• Roll flat, about 1/4" thick, around 18" x 15" rectangle.
• spread each with 1/3 C softened vegan margarine
• Sprinkle each with 1/3 C Sugar, 1/3 C brown sugar, and 2 1/2 t cinnamon
• Roll up pinching the top so it stays closed.
• Cut each into 12 pieces. (Use dental floss to cut, if you have some. )

Use 9 x 13, or 2 8 x8s, or rounds.

Toppings

• Put directly into pans:
• For each pan: (A little more for 9x13) 1/2 C brown sugar, 1/3 C vegan margarine, 1 1/2 T corn syrup
• Place on stove or in oven a couple minutes to melt brown sugar.
• Mix well.
• Add toasted pecans if you like. (chopped or whole)
• Carefully transfer rolled dough into pans.
• Leave an inch between each piece so they have room to double.
• Cover and let rise, about 1/2 hour.
• Place in preheated 375' oven.
• Bake about 25 minutes, until done.
• Remove from oven and carefully flip pans over onto plate, let sit 5 minutes, then remove pans.
• They will drip a little as you flip...

For a less sweet, sweet roll, the Streusel topping is good.

• Roll dough into tennis ball size pieces and place loosely into 8 x 8 rounds.
• Top with
• Mixed:
• 1/3 C flour, 1/3 C sugar, and 3 T softened margarine
• Bake, 375' around 25 minutes.