In a bowl add ⅓ cup warm water with 1 teaspoon Active Instant Dry Yeast and 1 tablespoon Sugar. Mix well and set aside for 4-5 minutes until the mixture is frothy.

In a large mixing bowl add ½ cup boiled mashed potatoes along with ½ cup milk. Beat it well together until the mixture is thick and creamy.

Now add 2 cups All Purpose Flour and ½ teaspoon Salt. Mix it roughly.

Next add the frothy yeast mixture and 1 tablespoon oil.

Mix it roughly until there are no dry patches.

Knead the dough for 2-3 minutes until it is smooth and start folding the dough into an envelop. Fold the dough to ⅓rd on one side and then fold it to ⅓rd from the other side too. Rotate it around and repeat the same process. Add approx. 1 tablespoon oil as needed while kneading & folding.

The dough should be smooth and elastic without any cracks. Grease the bowl & the dough with little oil and cover the bowl with cling wrap or a kitchen towel.

Leave it in a warm place for 1 hour or so until the dough has doubled up in volume.

Gently punch down the dough and fold/knead again for 2-3 minutes.

Cut the dough into 8 equal sized pieces (roughly about the same size) using a sharp knife.

Grease and line a 10” round baking tray with baking sheet. Roll each piece of dough into smooth ball and clinch the ends tightly. Place them 2” apart in the baking tray.

Cover with kitchen towel or cling wrap and leave in a warm place for 30-45 minutes or until the dough has doubled up in volume again. In the last 10 minutes of proofing time, preheat the oven at 180°C for 10 minutes.

Brush the proofed buns with milk to prevent them from drying during baking.

Bake in a preheated oven for 20-25 minutes until the buns are golden brown. Remove from oven and brush the top with melted butter/oil. Let it rest for 5 minutes before inverting onto a wire rack to cool down.