• Note! This recipe was updated in December 2024. It is the same recipe, I have just doubled it to make 18 rolls instead of 9. If you are fan of the smaller bake, use the "1/2" button above to halve the recipe and bake in an 8x8-inch pan.

Prepare the mashed potatoes:

• Peel the potatoes, then cut them in halves or quarters. Place in a medium-large saucepan. Cover potatoes with at least an inch of cold water. Bring to a boil over high heat, then lower the heat slightly and continue cooking until potatoes are perfectly tender. Test the potatoes by inserting a knife through the potato. You should not meet any resistance. DO NOT DRAIN THE POTATOES! Use a ladle to spoon out the potato cooking water into a measuring cup, measuring out the required amount. Spoon the potatoes into a small bowl with a slotted spoon, then use a fork to thoroughly mash the potatoes in the bowl. Measure out the required amount of mashed potatoes and set aside.

Prepare the bread:

• Place the measured potato cooking water and mashed potatoes in a large bowl or the bowl of a stand mixer fitted with the paddle attachment. Add the butter (or vegetable oil) and the honey (or sugar).
• Using the paddle attachment, mix on low speed until mixture has cooled to just lukewarm (about 105F), about 2 minutes. Ideally, test with an instant-read thermometer to be sure it has cooled sufficiently. If it is too hot, it can kill the yeast. Sprinkle in the yeast and mix to combine. If using instant yeast, proceed to next step. For active dry yeast, let stand for 5 minutes before proceeding.
• Add the salt and 2 1/2 cups of the flour to the bowl and still using the paddle attachment, mix until combined. Remove the paddle attachment and replace it with the kneading hook. Begin adding more of the flour gradually, starting by adding about 1/4 cup at a time, then reducing to smaller amounts of flour addition as the dough comes together. Mix the flour in well between additions until you have a moist dough that cleans the sides of the bowl and wraps the kneading hook, but may still look sticky at the bottom of the bowl.
• Remove the dough to a floured work surface and knead briefly, adding a bit of additional flour only if the dough is sticking to your hands or the work surface. Form dough into a ball, place into a greased bowl, cover with plastic wrap and allow to rise until doubled, about 30-60 minutes.
• Preheat oven to 350F (regular bake/not fan assisted). *Reduce oven temperature to 325F if using a glass baking pan. Lightly grease an 9x13-inch baking pan. Set aside.
• Remove the dough to a floured work surface and gently deflate. Divide dough into 18 equal pieces (*see Note 1). Form each piece into a ball (*see Note 3) and place into your prepared pan in 6 rows or 3 rolls, leaving a little space between rolls. Spray a piece of plastic wrap and cover the pan with the sprayed side of the plastic wrap towards the rolls. Rise until doubled in size and puffy, 30-45 minutes. The rolls should have risen into each other. Using a fine mesh strainer, dust the top of the rolls with flour.
• Bake rolls for 18-22 minutes, just until very lightly golden on top and not yet browning on the sides, or to 190F when tested with an instant read thermometer. *Do not over-bake. These rolls should be quite light in colour, so don't judge by the colour. You don't want them browned. Cool the rolls in the pan for 5 minutes, then remove to a cooling rack to cool. If not enjoying immediately, once cooled store in an airtight container or freeze.