Cook potatoes 1. Place potatoes in a medium saucepan and cover them with cold water. Bring water to a boil

Then reduce heat to medium and cook potatoes until tender

20-30 minutes. Drain

Reserving 1½ cups of the cooking liquid. While potatoes are cooking

Bring milk to a simmer in a small pan

Then remove from heat.2. Mash the hot potatoes

Then add the sugar

And butter and blend well. Then add the reserved potato water and the milk and beat well. Cool mixture until lukewarm.3. Add the yeast to ¼ cup warm water

And set aside for five minutes until bubbly. Gradually add four cups of flour to the potato mixture and beat well.Then add the dissolved yeast and blend well. Add the remaining flour

About ½ cup at a time

Beating well after each addition

Until the dough is stiff enough to knead. You may not need to use all of the flour.4. Turn dough out onto a floured board and knead until smooth and elastic (about 5 minutes)

Adding additional flour if necessary. Brush a large bowl with a thin layer of oil and place the dough in the bowl. Turn dough to coat with oil

Cover with a tea towel

And let rise in a warm location for about 2 hours

Or until doubled in size.5. Preheat the oven to 400°F. Lightly grease two rimmed baking sheets. Turn the dough out onto a floured board

Gently punch it down

Then roll or pat to a ¾-inch thickness. Pinch off pieces of the dough and roll them into balls

Then flatten these slightly. You should make about 24 rolls. To end up with the right number

I used a knife to cut the dough in half

Then in quarters

Then made six rolls out of each quarter section. (Alternatively

You could cut out rounds using a biscuit cutter.) Place rolls slightly apart on the baking sheets

Then let rise until doubled in size

Approximately 45 minutes. Bake about 20 minutes

Until golden brown on top. Serve warm.