Combine olive oil and rosemary sprigs in a small pan and heat gently over a low flame. When olive oil begins to shimmer, remove from heat, cover, and let stand for 15 minutes. Discard rosemary sprigs and set oil aside.
In a 5-quart mixer fitted with a paddle, combine flour, yeast, sugar, salt and minced rosemary. Blend for 15 seconds on low.
Stir olive oil into warm water.
Alternately add water/oil mixture and mashed potatoes to the mixing bowl.
Change out paddle and replace with a dough hook. Continue kneading the dough until it climbs the hook and has cleaned the sides of the bowl.
Add raisins to dough and knead until thouroughly distributed.
Cover dough and set in a warm spot to rise until doubled in size (about 1 hour).
Preheat oven to 350°F.
Deflate the dough by gently punching your hand in the middle.
Divide dough into 12 equal pieces. Roll each piece into a ball, flatten slightly, and place on a baking sheet.
Cover and set to rise again until double in size.
Bake rolls until golden brown, about 20 minutes.
