Bethany's Orange Rolls

Combine sweetener, potatoes, water, and yeast in mixer, and allow yeast to bloom. Add eggs, butter, and salt. Add in flour slowly, until dough comes together. Dough should still be slightly sticky. You may not need the full 4 cups of flour. Raise double, then punch down and roll out on floured or greased surface (optional: roll out on floured plastic wrap for easier release later) into a large rectangle, about 1 cm thick. Mix filling ingredients in order, then spread over dough. Leave about 1 inch uncovered along the shorter ends of the rectangle, as well as along one long side. Starting at the other long side, roll into a tube and seal. Cut rolls about 1 inch thick (using a piece of waxed floss works well). Place about 1 inch apart on a greased pan. Let raise to double again. Bake at 350° for 20 minutes, or until light golden brown.

Beat powdered sugar, salt, and egg in medium mixing bowl. Boil water and superfine sugar for one minute. Remove from heat and add to the egg mixture, 1 Tbsp at a time until egg is tempered. Beat in shortening and orange extract. Add orange zest and mix well with a spoon. Spread generously over tops of warm rolls.

Replace filling instructions with the following. Roll out dough as described above, and brush with butter. Sprinkle generously with a mixture of 1 cup granulated sugar and 2 tablespoons cinnamon. Make frosting as above, replacing orange extract with vanilla extract, and omitting orange zest.