• Sprinkle 2 tablespoons yeast on 1/2 cup of warm water and stir. Allow to bloom for 10 minutes.
• Boil one cup of water with 1 stick of butter in a large pot over high heat until butter is melted. Remove from heat.
• Add 1 cup milk, 1 tsp. salt, and 1 cup potato flakes to the pot and stir.
• Stir in 2 beaten eggs, 1/2 cup sugar, and 1 tsp. mace.
• Add yeast mixture to potato mixture and stir.
• Mix in 4 cups of flour to make a soft dough. Cover and let rest at least 20 minutes.
• Knead dough until smooth, adding additional flour as needed. Not too much.
• Roll out into a 12 x 24 inch rectangle.
• Spread melted butter over the dough and sprinkle with cinnamon sugar.
• Add plumped raisins and nuts if using.
• Roll the long side tightly and pinch dough together to seal. You should have about a 24 inch long roll.
• Score the dough into 24, one inch pieces. Cut with a very sharp knife or use floss.
• Place the rolls on a buttered jelly roll pan, or two 9x13 inch pans.
• Cover loosely and allow to raise until double, about 1 hour.
• Bake at 350 degrees for 25-30 minutes until golden brown.
• Allow to cool before frosting.

Vanilla Buttercream Frosting:

• Add softened stick of butter, 1/2 tsp. vanilla, 2 Tbsp. milk and a pinch of salt to a mixing bowl and mix well.
• Slowly add one pound of powdered sugar and beat until well incorporated.