1 c. mashed potatoes
1 c. potato water
3/4 c. shortening
1 tbsp. salt
3 tbsp. sugar
1 egg
1 pkg. active dry yeast
1/2 c. lukewarm water
1 c. milk
5-6 c. all-purpose flour
Light brown sugar
Raisins
Cinnamon

In a large bowl combine the mashed potatoes and potato water. Add the shortening, blending well. Add the salt, sugar and egg. In a small bowl combine the yeast and lukewarm water, stirring until dissolved. Add the yeast mixture to the potato mixture. Add the milk alternately with the flour. Knead the dough, and place in a large bowl. Grease the top of the dough with butter. Place in the refrigerator overnight.

The next morning, grease two 9 x 13 inch baking pans. Turn the dough onto a floured board. Roll out a large even pastry. In a bowl combine a generous amount of brown sugar, raisins and cinnamon. Sprinkle the mixture over the dough. Make several large rolls from the pastry and then cut individual buns from the rolls. Place on the prepared pans. Bake in a 350 degree oven for 20 minutes. Watch the buns carefully. Serves 10-12.