Add the dry ingredients: Add the salt.Gradually add the flour, one cup at a time, until a soft dough forms. Depending on the humidity and moisture content of the potatoes, you may not need all of the flour or a little more.
Knead the dough: Place the dough on a lightly floured surface and knead until smooth and elastic, about 8-10 minutes. The dough should be slightly sticky but not sticky.4. First course: Place the dough in a greased bowl and turn so that all sides are covered with oil. Cover with a clean tea towel and let rise in a warm, draft-free place for about 1 to 1 1/2 hours, or until doubled in size.
SHAPING AND SECOND RISING:
Punching and shaping: After the first rising, punch out the dough to remove any air bubbles.Divide the dough into equal pieces and give each a soft ball to form into rolls. Place the formed rolls on a baking sheet lined with parchment paper, leaving enough space between each roll for them to expand.
Second rise: Cover the formed rolls with a towel and let them rest again until they are puffed up and almost doubled in size, about 30 minutes to an hour.
BAKING:
Preheat the Oven: While the rolls are rising, preheat your oven to 375°F (190°C).
Bake: Once risen, brush the tops of the rolls with melted butter and, if desired, sprinkle with sea salt or sesame seeds. Bake in the preheated oven for 15-20 minutes, or until golden brown.
Cooling: Remove the rolls from the oven and brush them again with melted butter for a soft, flavorful crust. Allow them to cool on a wire rack before serving.
Tips for Success:
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