1-Gathering and Prepping: First, dissolve the yeast in warm water and let it sit for about 5 minutes until it bubbles; this step ensures your dough will rise well. While that’s activating, scald the milk and let it cool for 2 minutes to avoid harming the yeast. In a large bowl, mix the sugar, shortening, and salt together until blended, then add the cooled milk and 1 cup of flour.

2-Mixing and Kneading: Next, stir in the yeast mixture and beaten eggs, followed by the mashed potatoes and finely chopped rosemary for that herbal kick. Gradually add the remaining flour until the dough forms, then knead it on a floured surface for about 5 minutes until it’s smooth, adding more flour if it feels sticky. This kneading step is crucial for potato rolls to achieve the right texture.

3-Rising and Baking: Once kneaded, place the dough in a greased bowl, cover it, and let it rise in a warm spot for 45 minutes or until doubled. Punch down the dough, shape it into balls about half a tablespoon in size, and put three balls into each greased muffin tin cup. Let the rolls rise again for 30 minutes, then bake at 375°F (190°C) for 15 to 17 minutes until golden brown. The total preparation time is around 2 hours, including rising and baking.