Step 1

Pour the warm water and milk (about 110-115 degrees F) into the bowl of a stand mixer.

Step 2

Sprinkle the yeast over the liquids.

Step 3

Add the sugar, egg, salt, potatoes, butter and flour.

Step 4

Use the paddle attachment to mix the ingredients just until combined.

Step 5

Then switch to the dough hook and beat on medium-high speed for 5-7 minutes. The dough should be slightly sticky.

Step 6

Spray a large bowl with cooking spray. Place the kneaded dough ball into the greased bowl and cover with plastic wrap or a kitchen towel.

Step 7

Set the bowl in a warm place until the dough has doubled in size (about 30 minutes).

Step 8

Divide the dough in 12 dough balls (or 15 for smaller rolls).

Step 9

Place the dough balls into a greased 9x13 pan.

Step 10

Cover the pan and put it in a warm place, allowing the dough to rise again until almost double (about 25 minutes).

Step 11

Preheat the oven to 350 degrees.

Step 12

Bake the rolls (uncovered) for 17-20 minutes or until the tops are dry and firm, with a golden brown color.

Step 13

Allow the pan to cool on a wire rack.

Step 14

Once the rolls are completely cool, store in an airtight container.