Ingredients

• 1 cup of Potato(s), mashed and cooled (use a ricer for a finer texture)
• 1/4 cup of butter, melted
• 1/4 cup of granulated sugar
• 1 cup of milk, warm (about 110°F or 43°C)
• 1 packet (2 1/4 tsp) of yeast, active, dry
• 4 cups of flour, all purpose
• 1 teaspoon of salt
• 1 egg, beaten, for egg wash

Instructions

1. Activate yeast In a small bowl, dissolve yeast in warm milk. Let it sit for about 5 minutes until it becomes frothy.

2. Prepare potato mixture In a large mixing bowl, combine mashed potatoes, softened butter, and sugar. Mix well.

3. Combine Add the yeast mixture to the potato mixture and stir to combine.

4. Mix dry ingredients In another bowl, whisk together flour and salt

5. Combine wet and dry ingredients Gradually add the flour mixture to the wet ingredients, stirring until a soft dough forms.

6. Knead Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. (Or use a stand mixer with dough hooks)

7. Proof Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-2 hours or until doubled in size.

8. Preheat Preheat your oven to 375°F (190°C). Punch down the risen dough and turn it onto a floured surface.

9. Shape Divide the dough into equal-sized portions and shape them into rolls. Place the rolls in a greased baking pan.

10. 2nd Proofing Cover the pan with the kitchen towel and let the rolls rise for an additional 30-45 minutes.

11. Brush Brush the risen rolls with beaten egg for a shiny finish.

12. Bake Bake in the preheated oven for 15-20 minutes or until the rolls are golden brown.

13. Cool and serve Remove from the oven and let the rolls cool slightly before serving.