Instructions: In a large saucepan, combine the mashed potato, milk, the 1/4 cup melted butter, 1/4 cup sugar, and the salt. Heat on low heat, stirring frequently, until lukewarm (110 F.)

In a large bowl, dissolve the yeast and the 1 tablespoon sugar in the warm water. Let stand until bubbly. Add the warm potato mixture, 2 cups of the flour, the egg and vanilla and beat until smooth and well blended. Slowly stir in 2 cups more of the flour.

Turn the dough out onto a lightly floured surface and knead for 10 to 15 minutes or until smooth and elastic. Add remaining flour as needed to prevent sticking. Place the dough in an oiled bowl, turning once to coat with the oil. Cover with a towel and let rise in a warm place until doubled, about 1 to 1 hour 15 minutes.

To make the filling:
In a small bowl, stir together all of the ingredients and set aside.

Punch down the dough and knead just to expel air. Roll out the dough to a 15 x 18-inch rectangle. Brush with some melted butter and sprinkle with the reserved filling and raisins. Starting at the wide end, roll up the dough jellyroll fashion and pinch the seam to seal shut. Cut the roll into 12 equal pieces and place the pieces, cut side up, in a greased 9 x 13-inch baking pan. Cover with a towel and let rise in a warm place until almost doubled.

Preheat oven to 375 F. Bake for 15 to 20 minutes or until richly browned.

Let cool in the pan for 5 minutes. Remove from the pan and let cool completely on a wire rack. Drizzle the Glaze over the cooled buns and serve.

YIELD: 12 BUNS

To make the Glaze:
In a small bowl, combine the sugar, butter, and vanilla and stir until completely smooth. Slowly add the water to achieve a consistency that will drizzle over the cooled buns.

FOUR KACHINAS INN

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