Prepare the dough: In a bowl, combine warm milk, yeast, and sugar. Let it sit 5–10 minutes until it’s foamy. If it doesn’t foam, your yeast is sleeping—time to start over.

Add potato, melted butter, and salt to the yeast mixture. Mix until smooth. The potato adds tenderness you can actually taste and feel.

Gradually stir in flour, 1 cup at a time, until a soft, slightly sticky dough forms. You want it to pull away from the bowl but still hug your spoon—aka perfect consistency.

Knead the dough on a floured surface for about 6–8 minutes, until it becomes smooth and elastic. If you’re sweating, you’re doing it right.

Place dough in a greased bowl, cover, and let rise in a warm spot until doubled, about 1 hour. Yes, you’ll have a small potato party inside the dough.

Punch down the dough, then divide into 12–16 equal pieces. Shape into balls and arrange on a greased baking sheet or in a greased cupcake tin for snug rolls.

Let the rolls rise again for about 30–40 minutes until puffy. Preheat oven to 375°F (190°C) during this time.

Optional: Brush tops with beaten egg for a shiny finish and sprinkle with sesame or poppy seeds.

Bake 15–20 minutes, until golden brown and cooked through. If they sound hollow when tapped, they’re done. Good luck resisting the aroma.

Cool slightly before serving. They’re best warm, but hey, patience is a virtue we pretend to have.