1. Preheat the oven to 50°C (120°F) and turn it off again. Crumble the fresh yeast into a large bowl, add water and a pinch of sugar and mix until the yeast has dissolved. Set aside.

2. Peel the cooked potatoes from the day before and grate them finely. Add together with the flour, salt and olive oil to the bowl with the yeast and mix to combine. Knead for about 4-5 minutes until you get a smooth dough. Take the dough out of the bowl and knead it with your hands on a floured surface for a minute or so. The dough will be quite soft. Place it in the bowl again, cover it with a kitchen towel and place it in the turned-off oven. Let rise for about 45-50 minutes.

3. Take the bowl out of the oven and preheat the oven to 200°C (390°F). Line a baking sheet with baking parchment and set aside. Place the dough on a floured surface and knead it shortly again to get some air out. Divide it into 8-9 equal pieces and shape them into smooth balls. Place them with enough space in between on the prepared baking sheet, cover them with a kitchen towel and let them rise once more for about 10-15 minutes.

4. Make small cuts with a sharp knife in the surface of the bread rolls if you like and place the baking sheet in the lower third of the oven and bake the bread rolls for about 28-30 minutes. Take them out of the oven and let them cool down on a wire rack. Serve completely cooled or still a bit warm – that’s up to you!