In the bowl of a stand mixer add the mashed potatoes, eggs, butter, and milk. Mix slightly with a spoon. Add the yeast, sugar, 2 cups of flour, and salt and mix with a dough hook attachment until the flour is incorporated. Add more flour until the dough has cleared the sides of the bowl. You should end up using between 3 ¾- 4 ½ cups of flour.

Knead for about 7-10 minutes. The dough will be sticky still but should stick to itself more than the sides of the bowl or your fingers when touching it.

Remove the dough to hold in your hands for a second while you spray the bowl with cooking spray. Return the dough to your bowl and cover with plastic wrap. (*see note) Let rise until the dough is doubled in size, about 90 minutes.

Once the dough has doubled in size, spray a 9x13 baking dish with cooking spray and set aside.

Lightly flour a counter and tip the dough out. Divide the dough into 12 equal size pieces and roll into balls. Place each ball in the baking dish 3 columns of 4 rolls. Place each dough ball ugliest side down.

Cover loosely with plastic wrap, not letting it touch the tops of the rolls so they have room to grow. Let the rolls double in size again, about 45-60 minutes.

During the last 20 minutes of the second rise, preheat your oven to 350F degrees.

Make the egg wash right before placing the rolls in the oven by whisking the egg and water together. Brush the tops of the rolls evenly and bake the rolls. Bake for about 28-32 minutes until the tops are a nice golden brown.

Remove from the oven and let cool in the pan for 5 minutes before removing. Serve warm, smothered in butter and honey, if desired.