To prepare the potatoes, peel and boil until fork tender. Then press through a potato ricer before measuring.

In a glass measuring cup, combine the warm milk with the yeast. Allow to rest for 5 minutes before stirring to combine.

In the bowl of a stand mixer, whisk the eggs, mashed potato, butter, sugar, salt, and fresh rosemary together. Add the yeast mixture and whisk until combined.

Using the paddle attachment for your stand mixer, add 2 cups of flour - 1 cup at a time - until a thick dough begins to form. When the dough begins to thicken you will need to switch to the dough hook attachment.

Slowly add the rest of the flour, ½ cup at a time, while running the mixer on medium speed with the dough hook attached.

Continue adding flour as the dough mixes until you have a smooth, elastic dough that does not stick to the sides of the bowl. The dough should not feel tough or dry, but rather soft and pliable (but not sticky). Because each cup of flour measures differently, it is important to focus on the feel of the dough.

Place the dough into a greased bowl. Turn the dough in the bowl to coat the entire ball of dough with oil.

Cover with plastic wrap and rise until doubled in bulk, for 1 - 2 hours.

Meanwhile, line 2-3 baking sheets with parchment paper. (Note: Alternatively, you can bake the rolls in greased round cake pans instead of on baking sheets).

Turn the dough out onto a lightly floured surface or a surface covered with a silicone pastry mat.

Deflate the dough, then divide the dough in half - a kitchen scale is helpful for this.

Divide each dough half into 8 - 12 rolls, depending on how large you would like the dinner rolls to be.

Roll each piece of dough to form smooth balls. Then, divide the rolls between baking sheets or cake pans and cover with plastic wrap.

Allow the rolls to rise for 30 - 60 minutes, or until puffy. After rising, discard the plastic wrap.

Meanwhile, preheat oven to 350 degrees F.

Cook the rolls in the 350 degree F preheated oven for 15-25 minutes, or until they are baked through and golden on top.

Rotate the baking sheets halfway through baking if you cannot bake them all on the same rack.

As tempting as it is to eat rolls fresh out of the oven, it is best to let them rest for about 5-10 minutes before eating them, otherwise they may be gummy inside.

Then, brush roll tops with melted butter. And add a sprinkling of flaked sea salt