Put the yeast and warm water in a small bowl and give it a gentle stir. Set it aside for about five minutes to wake up your yeast. It should turn foamy. If not, your yeast might be dead.

Pour the milk into a small sauce pan and heat it until it just starts to bubble. Remove from heat and allow to cool for a few minutes. You could also just microwave it for about 2 minutes.

In a mixing bowl, combine butter, sugar, and salt. Add the warm milk and stir in a half cup of flour. Next, add the yeast mixture and the beaten egg. Add the potatoes and rosemary and stir until smooth.

Finally, mix in the remaining two cups of flour until the dough comes together.

On a lightly floured surface, knead the dough until smooth. This only took me a couple of minutes. If the dough is sticky, sprinkle on a bit of flour. You could also knead it in your stand mixer with the dough hook.

Spray a large bowl with oil, and place the dough inside. Lightly cover the bowl with a clean kitchen towel and place the bowl in a warm area to rise for about 45 minutes.

Once the dough is risen, shape your rolls. Pinch off bits of dough about a tablespoon at a time. Roll the dough into balls and place three or four balls into each lightly oiled cup of a muffin tin. It should make about twelve rolls.

Lightly cover the muffin tin with a clean kitchen towel and allow the dough to rise for about 30 minutes or until doubled in size.

Preheat oven to 375 F (190 C) and bake rolls for about 15 minutes.

Serve warm.