If using instant potato flakes, add ¾ cup boiling water to make mashed potato.

In a kitchen aid bowl add all ingredients including mashed potato and mix in together to form a soft supple dough.

Grease the pan with butter and transfer dough and set aside

for double in volume,it takes about 1 ½ hours in my case. If your kitchen is warm it will be ready in an hour.

While the dough is doubling prepare the dutch oven by melting 2 tablespoon of butter in it once the butter is melted tilt the pan in circular motion so that pan will be coated with butter in all sides.

Once the dough is doubled in volume

divide the dough into 10 pieces of 85g. Shape each pieces into round ball and coat with butter and place it in Dutch oven.

Set aside for another 45 minutes or until the dough proofed.

End of the second proofing pre-heat the oven 350F/176 C.

Bake the bread with lid covered for 25 minutes and then remove the lid and bake for another 15-18 minutes or until it become golden brown in color.

Once it is comes out the oven immediately brush with butter.

You can immediately transfer the rolls to cooling rack and when you are ready to serve transfer the rolls once again into the dutch oven and bring it to table.

These rolls are at it prime one the day they baked, so enjoy it on that day itself.