Make the paste by mixing 2 tb all-purpose flour and ½ c whole milk.
For the dough, use 7 oz / ½ c russet potatoes, boiled and riced, ¾ c whole milk, 3 tb brown sugar, 2 ¾ tsp dry active yeast, 2 eggs, 1 egg yolk, 3 ¾ c + 2 tb bread flour, 1 tb + 1 ½ tsp kosher salt, 1 tb diastatic malt powder (optional), and 6 tb unsalted butter, cubed & softened.
Brush the rolls with egg yolk wash, then top with brown butter and flaky salt.
