Method
Prep:2hr  ›  Cook:15min  ›  Extra time:1hr20min proofing  ›  Ready in:3hr35min 

1. Bring milk just to the boil and then remove from heat, allow to cool to body temperature. Dissolve in sugar, salt and butter. Whisk in potato flakes and small amount of flour (125g).
2. Whisk in yeast and eggs. (if the mixture isn't at body temp it will kill the yeast and prematurely cook the eggs).
3. Place 750g flour into large bowl suitable to rise dough that will triple in size. Add the liquid mixture to the flour, and stir till smooth, I use an electric hand mixer. It will be very wet, don't worry. Don't add more flour or they won't come out right! No need to knead - yay! Let rise for 30 to 40 minutes (looking for it to double in size).
4. After it has doubled, knock dough back, and allow to rise for another 30 to 40 minutes, till it has doubled again.
5. Turn dough out on floured surface, add only enough flour so it doesn't stick - this will vary. Don't try and make it look like normal bread dough or they will come out dry and tasteless! Stamp out rolls with a non-corrugated cutter, and place on buttered baking trays. Allow to rise for 20 minutes on the trays.
6. Butter before baking at 200 C / Gas 6 for 13 to 15 minutes.
7. Immediately after removing from oven, butter the tops again. Five minutes later repeat and sprinkle with salt, set aside to cool

Tip

PERFECT dough for cinnamon rolls, or doughnuts too!