1 pkg. dry yeast
1 1/2 c. warm water (105 to 115 degrees)
1 1/4 c. unseasoned lukewarm mashed potatoes
2/3 c. sugar
2/3 c. shortening
2 eggs
1 1/2 tsp. salt
6 to 7 c. flour
3/4 c. raisins
1/4 tsp. nutmeg

Dissolve yeast in warm water in large bowl. Stir in potatoes, sugar, shortening, eggs, salt and 3 cups flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured surface, knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover bowl with dishcloth and place in warmed oven or other warm place until double. (Can also be refrigerated at least 8 hours but no longer than 5 days.)

Punch down and turn dough onto well floured surface, squeeze in raisins and nutmeg. Roll dough into 1 1/2 inch balls and place in greased pan. Snip a cross on top of each. Let double. Bake at 375 degrees for 20 minutes.