Mmmmmm, these rolls are yummy! I used my Kitchen Aid to make these rolls. I proofed my yeast in the mixer bowl with the sugar and warm water for ten minutes, then I added the sour cream, potatoes and butter, then the dry ingredients. I did not add the mace only because I did not have it on hand. I kneaded this dough with my dough hook for about five minutes (I did have to add more flour to get it into a ball and be able to be kneaded with the hook). I set it to rise for an hour in a large greased bowl covered with a tea towel on a warm heating pad for an hour. To knead it into a ball again, I did need a little more than a 1/4 cup of flour on the counter as the dough was quite wet. I used a 1/4 cup measuring cup to make uniform rolls and rolled them on the counter to make better shaped rolls. I drizzled 1/4 teaspoon of oil over the top of each roll before wrapping it with saran wrap and letting it rise on the warm heating pad for another 45 minutes. I baked them at 400 degrees for 15 minutes. Right out of the oven, I drizzled the rolls again with oil to give them a glossy sheen. I had one that was still warm from the oven and wow, YUM! These are SO tasty. I think this would be good with either chive sour cream or fresh chives thrown in as well. Very, VERY tasty and the texture is very close to bakery quality never mind this was quite easy to make. NOTE: I used 1 1/2 "envelopes" of yeast for this recipe.

OK, but somewhat disappointing. Potato Rosemary Rolls had better flavor & consistency.

They were good, but not worth the work.

These were the best rolls I have ever made. I was a bit hesitant to try them because I don't like sour cream. The sour cream is not even noticable but I'm certain it is a key ingredient in the wonderful taste and texture of this recipe.

Awesome! Just what I was looking for :) I didn't have mace, so I just left it out. used 3/4 cup whole wheat flour, 2 1/2 cups all purpose flour and added 2 tsps of baking powder (adding the baking powder makes it similar to bread flour- look online for exact measurement substitutions but this is what I did) I placed all 18 rolls in a 9" x 13" pan and let rise and baked that way. They turned out as "pull-apart" rolls. Very nice and moist even after being frozen and thawed again. Thanks Carol!

This was good and moist. I used half mashed potato, half mashed yam and made it into one loaf of bread. I will make this again.

I have been checking out recipes on this website for years and I've never a) tried out an unrated recipe and b) submitted a review. But I just had to try this recipe as it seemed simple enough and I didn't have much to lose. Six times of making this recipe later and I felt obligated to write my first review because this recipe has been so good to me. I have had a breadmaker for about 10 years but have used it only enough to figure out I've had the best results with dough recipes. This recipe has rewarded me with the same consistent results every time: fresh, light 'homey' buns with slightly crispy bottoms and nicely moist and chewy interiors. I don't have mace, but have substituted nutmeg once (not essential); I used leftover scalloped potatoes once; I forgot to add water once (added it during the mixing cycle when the dough didn't seem quite 'right'). Didn't matter, still great. I halve the dough and make one half into 9 (small, kid-size) and the other into 6 larger buns and let them rise longer (coolish kitchen)and I always use bread-machine yeast (from our grocery store bulk foods section). My potato-hating 8 year old loves these as is and refuses to "wreck them by putting anything other than butter on them". Now, everytime I make mashed potatoes, I set aside exactly 1/2 cup just so I can make the buns later in the week. I love this recipe; it make me look like I know what I'm doing. Thank you Carol from a fellow Canuck.