Combine the flour with the yeast and the salt in a stand mixer.
Add the milk and sugar mixture, the eggs and the leftover mashed potato and mix until the dough is smooth.
Gradually add in the butter and oil and knead the dough for about 5 minutes in a stand mixer. The dough will be soft and slightly sticky.
Place the dough in a clean and lightly oiled bowl. Cover the bowl with plastic and let rest in a warm and humid place for about 45 minutes.
On a generously floured work surface, roll out the dough to get about a 12 x 19-inch rectangle.
Spread the butter with a brush and sprinkle the brown sugar, the dry raisins, and the cinnamon over the entire surface of the dough.
Firmly roll the dough to get an about a 19-inch long cylinder.
Cut the roll into 12 slices. You can use a chef knife or a dough cutter. It is easier to start by cutting the big roll into two equal parts and than keep cutting until you reach 12 slices.
Place the slices flat in a lightly oiled 13 x 9-inch baking pan. Let the rolls rise, uncovered, in a warm and humid place for about 1 hour.
How to cook the mashed potato raisin buns
Preheat the oven to 350°F. Brush the rolls with some milk. Bake for about 30 minutes or until the rolls are golden brown. Let them cool down before eating.
Notes
If you make this recipe ..... tag me @mel4skilletsandgames on Instagram and hashtag it #skilletsandpots.