Sometimes our failures can lead to great successes, as evidenced by member Barbara Church. On her first try in creating this recipe, the dough didn’t rise, so she threw it away. By the next day, however, the dough had risen, spilling out of her garbage can. Five trials later, she put the finishing touches on a recipe that would earn her a blue ribbon at a fair.

DOUGH
1/2 (1/4-oz.) pkg. active dry yeast (1 1/8 teaspoons)
3/4 cup warm water (110°F. to 115°F.)
1/2 cup prepared instant mashed potatoes, lukewarm
1/3 cup sugar
1/3 cup shortening
3/4 teaspoon salt
1 egg
3 to 3 1/2 cups all-purpose flour

TOPPING
1/4 cup butter, melted
1/2 cup packed brown sugar
2 tablespoons maple syrup
1/2 cup chopped pecans

FILLING
1/4 cup butter, softened
1/2 cup sugar
1/4 cup cinnamon

1. In large bowl, dissolve yeast in warm water. Stir in potatoes, 1/3 cup sugar, shortening, salt, egg and 3 cups of the flour until smooth. Stir in enough remaining flour so that dough is easy to handle.

2. Turn dough out onto floured surface. Knead until smooth and elastic, about 5 minutes. Place dough in greased large bowl; turn greased side up. Cover bowl tightly; refrigerate 8 hours or overnight.

3. When ready to bake, in small bowl, stir together melted butter, brown sugar and syrup. Spread in 15x11x1-inch pan.* Sprinkle evenly with pecans.

4. Press down dough to deflate. On lightly floured surface, roll dough into 24x15-inch rectangle. Spread dough with 1/4 cup softened butter. In small bowl, mix 1/2 cup sugar and cinnamon; sprinkle over butter. Roll up tightly, beginning with long edge. Pinch edge to seal. Cut into 18 slices; place cut side down in pan. Cover with towel; let rise in warm place until doubled in size, 45 to 60 minutes.

5. Heat oven to 375°F. Uncover rolls; bake 25 to 30 minutes or until golden brown. Immediately invert onto rimmed baking sheet; cool.

TIP *It is important that the sides of the pan are at least 1 inch high because the rolls expand and the topping bubbles up during baking. Two (8x8-inch) baking pans may be substituted.

18 rolls

PER ROLL: 260 calories, 12 g total fat (4.5 g saturated fat), 3 g protein, 36 g carbohydrate, 25 mg cholesterol, 155 mg sodium, 2 g fiber