Boil the peeled potatoes until tender. Drain, mash thoroughly, and let cool slightly.
Activate the Yeast:
In a small bowl, combine warm milk, sugar, and yeast. Let sit for 5–10 minutes until frothy.
Mix the Dough:
In a large bowl, combine mashed potatoes, melted butter, eggs, salt, and the yeast mixture. Gradually add flour until a soft dough forms.
Knead the Dough:
Turn the dough onto a floured surface and knead for 8–10 minutes until smooth and elastic.
First Rise:
Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1–1.5 hours, or until doubled in size.
Shape the Rolls:
Punch down the dough and divide it into 12–16 equal pieces. Shape into round rolls and place them on a greased or parchment-lined baking sheet.
Second Rise:
Cover the rolls with a towel and let rise for another 30–40 minutes until puffy.
Bake:
Preheat the oven to 375°F (190°C). Brush the rolls lightly with melted butter. Bake for 20–25 minutes, or until golden brown on top.
Serve:
Brush with more melted butter after baking for extra richness. Serve warm or at room temperature.
Serving and Storage Tips
