4 1/2 to 5 1/2 c. Pillsbury Best all-purpose flour or unbleached flour
1 c. Hungry Jack (mashed potato flakes)
1/4 c. sugar
2 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
2 pkgs. active dry yeast
2 c. milk
1/2 c. butter
2 eggs
1 c. raisins

TOPPING:

1 tbsp. butter, melted
1 tbsp. sugar
3/4 tsp. nutmeg

Grease 13 x 9 inch pan or 2 (9 inch) round cake pans. Lightly spoon flour into measuring cup, level off. In large bowl combine 1 1/2 cups flour, potato flakes, sugar, salt, cinnamon, nutmeg and yeast. Blend well.

In medium saucepan heat milk and butter until very warm. Add warm liquid to eggs to flour mixture. Blend at low speed until moistened. Beat 3 minutes until firm. Stir in raisins and an additional 2 1/2 to 3 cups of flour until dough pulls cleanly away from sides of bowl. On floured surface, knead in 1/2 to 1 cup of flour until dough is smooth and elastic, about 10 minutes. Place dough in greased bowl, cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85 degrees) until light and doubled in size (about 45 to 60 minutes).

Punch down dough several times to remove air bubbles. Divide dough into 24 pieces. Shape into balls and place in prepared pan. Cover. Let rise in warm place until light and doubled in size (about 30 to 45 minutes). Heat oven to 400 degrees and bake for 20 minutes or until golden brown. Immediately remove from pan, brush with melted butter. Combine 1 tablespoon sugar and 3/4 teaspoon nutmeg and sprinkle over roll. Cool. Makes 24 rolls.