Peel and boil the potatoes until tender. Drain and mash them until smooth. Let cool to room temperature.
2. Activate the Yeast:
In a small bowl, combine the warm milk and sugar. Sprinkle the yeast over the milk and let it sit for about 5-10 minutes until frothy.
3. Mix the Dough:
Combine Ingredients:
In a large bowl, combine the mashed potatoes, melted butter, salt, and the activated yeast mixture. Mix well.
Add Flour:
Gradually add the flour, one cup at a time, mixing until a soft dough forms. You may need 3 to 4 cups, depending on the humidity and the type of flour.
Knead:
Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic.
4. First Rise:
Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
5. Shape the Rolls:
Punch Down Dough:
After the dough has risen, punch it down to release the air.
Divide:
Divide the dough into 12-15 equal pieces. Shape each piece into a ball.
Place in Pan:
Place the balls into a greased baking dish, spacing them slightly apart.
6. Second Rise:
Cover the rolls with a cloth and let them rise again for about 30-40 minutes, or until they’ve doubled in size.
7. Bake:
Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until golden brown.
8. Serve:
Let the rolls cool slightly before serving. Brush with melted butter for added flavor!
Tips:
These rolls can be frozen after baking. Just wrap them tightly and store them in an airtight container.
Feel free to add herbs or garlic to the dough for extra flavor!
