DOUGH PREPARATION:
1.Mix the wet ingredients: In a large bowl, combine warm water and instant yeast. Add the sugar and melted butter and stir until the sugar is dissolved. Add the mashed potatoes and beaten eggs and mix well.
Add the dry ingredients: Add the salt.Gradually add the flour, one cup at a time, until a soft dough forms. Depending on the humidity and moisture content of the potatoes, you may not need all of the flour or a little more.
Knead the dough: Place the dough on a lightly floured surface and knead until smooth and elastic, about 8-10 minutes. The dough should be slightly sticky but not sticky.4. First course: Place the dough in a greased bowl and turn so that all sides are covered with oil. Cover with a clean tea towel and let rise in a warm, draft-free place for about 1 to 1 1/2 hours, or until doubled in size.
SHAPING AND SECOND RISING:
Punching and shaping: After the first rising, punch out the dough to remove any air bubbles.Divide the dough into equal pieces and give each a soft ball to form into rolls. Place the formed rolls on a baking sheet lined with parchment paper, leaving enough space between each roll for them to expand.
Second rise: Cover the formed rolls with a towel and let them rest again until they are puffed up and almost doubled in size, about 30 minutes to an hour.
BAKING:
