Authentic home cooking from Peru, with US measurements. 
Open in Cookpad AppSteps
- 1
Boil the potato with the skin on until soft. Remove from heat, peel, and mash with a fork until smooth.
- 2
Add the yeast and two tablespoons of sugar to the warm water. Let it sit for 10 minutes.
- 3
Add the butter to the milk and microwave for a few seconds until melted.
- 4
In a bowl, combine the flour and salt and mix well. Then add the sugar, mashed potato, milk with butter, and one egg.
- 5
Start mixing the ingredients and gradually add the yeast mixture.
- 6
Once everything is combined, knead the dough until smooth. The dough will be a bit soft—add a little more flour if needed, but not too much.
- 7
Let the dough rest for one hour or until it doubles in size.
- 8
Remove the dough from the bowl, place it on the work surface, and press to release the air. Divide the dough into 10-12 portions, depending on the size you want.
- 9
Shape each portion into a ball and let them rest for another 15 minutes.
- 10
Preheat the oven to 350°F (180°C) for 12-15 minutes.
- 11
Beat the remaining egg and brush it over the rolls before baking.
- 12
Bake the rolls for at least 20 minutes.
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