Directions

1. Boil potato until tender. Drain cooking water, reserving 1/4 cup for use in the rolls. Add 1 teaspoon of sugar to the water and stir. Finely mash the potato and measure out 1/2 cup. Let cool to nearly room temperature.
   
2. In the bowl of a stand mixer fitted with the paddle, mix together the mashed potato, butter, 2 tablespoons sugar, honey, salt and 1 egg. Mix together on medium speed for about 2 minutes.
   
3. Combine the yeast with the warm milk and reserved potato water, and pour into the mixer bowl. Mix on low speed until incorporated. Gradually add the flours, about 1/2 cup at a time, until a soft dough forms. Switch to the dough hook and knead on low speed for 5 minutes, until a soft dough is formed that is slightly tacky but not sticky.
   
4. Transfer the dough to a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, about 60-90 minutes.
   
5. Line a baking sheet with parchment paper. Turn the dough out onto a lightly floured surface and punch it down. Separate into 16 equal pieces and shape into rolls. Place the rolls on the prepared baking sheet, about 1 1/2 inches apart. Cover with plastic wrap and let the dough rise again until the rolls have grown into each other, about 30-45 minutes.
   
6. Preheat the oven to 400 degrees F. Beat an egg to make egg wash. Once the rise is complete brush egg wash over rolls and bake in the preheated oven for about 12-15 minutes, until golden. Serve warm.