1/4 cup melted unsalted butter
1/2 cup of sugar
two medium potatoes (equivalent to one cup of mashed potatoes)
0.5 ounces of hot milk
two and a quarter tablespoons of active dry yeast, one package
Four cups all-purpose flour
1/4 teaspoon of salt
For the egg wash, beat one big egg.
GETTING READY:
Wake Up the Yeast: In a big basin, combine the yeast, sugar, melted butter, and warm milk. Activate the yeast by letting it rest for 5 to 10 minutes, or until you see foam.
Potatoes Should Be Incorporated: Mash some potatoes and stir them into the yeast mixture.
Gather Flour and Salt: While stirring, slowly incorporate the flour and salt into the mixture until a dough is formed.
After transferring the dough to a floured surface, knead it for about five to seven minutes, or until it becomes elastic and smooth.
First Rise: After greasing a bowl, let the dough in a warm spot to rise for one to two hours, or until it has doubled in size. You can cover it with a kitchen towel or plastic wrap if needed.
Prepare the dough for shaping by punching it down and dividing it into parts of similar size. Roll out the mixture into small balls and arrange them, spaced apart, on a prepared baking dish.
The second rise should take place after 30–45 minutes, when the rolls should have doubled in size, and should be covered.
Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
Beat the egg wash and brush it over the rolls’ tops.
Graze it!