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Stir yeast into the water with the brown sugar and leave 15 minutes till activated and foamy.
Add flour, milk powder, salt, mashed potato & brown butter to stand mixer and start mixing.
Add the yeasty water as it goes and continue mixing till the dough is very soft & smooth and pulling away from the edges of the bowl.
It should bounce back when pressed lightly.
Put into an oiled plastic tub and cover till doubles in size.
Pop into the fridge for an overnight prove to improve the flavour and allow the gluten to develop.
Next day tip out onto floured worktop or silicone sheet, and gently knead.
Weigh the dough then divide into 10 equal portions using a scale.
Taking each one, fold all the edges into itself like a pouch, then turn over and roll into a ball with the palm of your hand - you don't need flour for this as you want the dough to grip to the surface a bit to create tension.
Place spaced out on a lined baking tray, sprinkle with a little flour then loosely cover with a piece of plastic wrap till tripled in size.
They will be very jiggly and soft, so carefully remove plastic wrap and brush gently with an egg wash.
Into a hot oven at 180c (fan forced) for 15 -20 minutes till golden and beautiful.