Potato rolls

                                

As light as a feather, best rolls ever!

very soft, fluffy

Ingredients
( 20 rolls of 60g each)
5 cups bread flour
7g instant dry yeast
1 1/2 cup warm water
1/2 cup mashed potato
1/3 cup unsalted butter, melted
3 tbsp sugar ( to your taste)
1 teaspoon salt

note:  keep the water cooked from the potatoes ( to replace your warm water in the recipe).
Extra startch would do good to the dough/bun texture.

touching each other

Dissolve yeast in the warm water, when it turns foamy, it's ready to be used.   Add the yeast mixture to a large bowl with flour, salt and sugar. Give it a quick stir to bring everything together as a rough dough. Last, add in unsalted butter and continue to knead to form dough.  Cover and leave for 10 minutes.
Light knead for 10 seconds, cover and leave for 10 minutes. Do that twice more for the 10 minute interval.  Cover and let it rise about an hour, or until it doubles its size.
Punch down air, roll into a ball, let it rest for 10 minutes.
Divide and roll into balls.  Lay them on baking tray.  Let it have second rise for about 30 minutes, or until double its size.
Egg wash, sprinkle with parmesan cheese.
Bake at pre-heated oven of 180C for 20 to 25 minutes, or until golden brown.  Insert a skewer in the centre of a roll, if it comes out clean, it is done.

 note: I placed a metal pan with boiling water on the lowest shelf of the oven throughout the baking.

you would want more..
it is just so so soft and light..