Sweet Potato Cinnamon Rolls

3 lb. 2 oz. canned Texas Sweet Potatoes (reserve liquid)
3 1/4 c. sweet potato liquid and or hot water
12 oz. margarine
1/4 c. oil
6 c. brown sugar
6 lbs. white flour, all purpose or bread
1 lb. whole wheat flour
2/3 c. dry milk powder
1 1/2 tsp. salt
1 tsp. nutmeg
7 Tbsp. cinnamon
1/4 c. instant dry yeast
 8 c. powdered sugar
1 1/2 tsp. vanilla

Place sweet potatoes, sweet potato liquid, 4 oz. margarine, oil and 2 cups brown sugar
 in mixer; mix well with wire whip. Place hook attachment on mixer; slowly mix in 
3-1/4 cups reserved sweet potato liquid and/or water. Add flours, dry milk, salt, nutmeg, 1/4 cup cinnamon and yeast. Dough should look like it is too dry. 
Beat for 10 minutes. Dough will become more elastic and moist as it mixes. 
Let dough rise until double in size. Divide dough into 2 equal sections. Roll out each
 section to a 1/2” thick rectangle. Brush with remaining margarine Combine remaining
 brown sugar and cinnamon and sprinkle mixture on dough. Roll dough jelly-roll style.
 Cut each roll into 35 (4 oz.) portions. Place rolls 3x6 in a 2” steamtable pan sprayed with food release or lined with pan liner. Let rise until double in size. 
Bake at 300 Degrees F. (preheated) for 25 minutes, (this must be a convection oven temp.)  Try 350 deg. regular oven. 

Combine powdered sugar, 1 cup hot water and vanilla. Brush rolls with glaze before serving, if desired. Serve with fresh fruit and a variety of milk. Makes 70 servings.
These rolls are a good source of fiber.