In a pot, add diced potatoes and 6 cups of water. Bring to a boil and cook for 15-20 minutes until fork tender. Drain potatoes reserving 1 cup Cooked Potato Water. Allow potatoes to steam to remove excess moisture and then mash potatoes until smooth. Let cool until at least 110 degrees or less.

Grease two 9 x13 inch pans.

In a stand mixer, add warm potato water, 1 tsp honey, and yeast. Mix until honey and yeast is dissolved. Allow to sit for 5-10 minutes until yeast is bubbly.

Add mashed potatoes, beaten egg, butter, and 1 tablespoon honey to the yeast mixture. Mix until combined but don't worry if butter isn't dissolved.

Add in 4 1/4 cups flour and salt. Knead dough for 8 minutes or until dough is smooth and pulls away from the side of bowl. Add additional flour a little at a time if needed to make a smooth soft dough that isn't sticky.

Place dough into a well greased bowl. Cover and allow to rise until doubled in size. Should take about 1-1 1/2 hours.

Divide dough in half on a lightly floured board and then each half into 8 equal pieces. Roll each piece into a ball.

Place 8 rolls into each greased 9 x13 baking pan leaving about 2 inches between each ball. Dust the top of rolls with additional flour.

Cover and allow to rise until doubled in size about an hour. Rolls should look light and fluffy.

Bake at 350 degrees for 20 minutes until lightly brown. 

Allow to cool until warm before removing from pan.  Makes 16 rolls.