Place yeast, milk and sugar in the bowl of a stand mixer. Stir to combine. Stand for 10 minutes or until bubbles form and yeast has dissolved.
Add potato, 60g butter, salt flakes, 1 egg and 3 cups flour. Using dough hook, knead until combined. Add cupfuls remaining flour, kneading with dough hook between additions, until mixture forms a ball. Knead for a further 10 minutes or until a soft dough forms. Transfer dough to a large oiled bowl. Cover with a clean tea towel. Set aside in a warm place for 1 hour or until doubled in size.
Meanwhile, preheat oven to 220°C/200°C fan-forced. Line a 25 x 30cm (3cm deep) baking tray with baking paper.
Transfer dough to a floured surface and divide into 16 portions. Roll each portion into a ball. Place balls, just touching, on tray. Cover with a clean tea towel and stand for 30 minutes or until slightly risen.
Lightly beat remaining egg. Brush dough tops with a little egg. Sprinkle with extra salt flakes. Bake for 12 minutes or until risen and golden. Stand on tray for 5 minutes.
Meanwhile, combine remaining butter with herbs in a small bowl. Serve rolls with herb butter.
1. You’ll need 1 large brushed potato, peeled, cooked and mashed (no added butter or milk) for this recipe.
2. We used parsley and chives for our herb butter.
3. Placing the dough balls close together allows for a pull-apart bread with softer sides. For crustier rolls, space them further apart.