1. Start by cooking potatoes in a good amount of salted water – depending on the size of the potatoes, this can take 15-20 minutes. Take them out of the water, rinse them with cold water, and let them cool down. Next, peel the potatoes and press them through a potato press* or use a fork to mash them. Set aside.

2. Mix the lukewarm water with the milk and sugar in a bowl, crumble the yeast, and add it to the bowl as well. Stir until the yeast has dissolved completely. Let the mixture sit for about 10 minutes.

3. Mix the two types of flour as well as the salt in a large bowl. Add the yeast mixture and the potatoes and knead everything until you get a smooth dough. Cover the dough and leave it to rise in a warm place for about 1 hour – the volume should have doubled.

4. Knead the dough again briefly on a well-floured surface, then divide it into 6 to 8 portions and shape them into balls. Dust those balls with a little flour, place them on a large piece of baking parchment, cover them, and leave them to rise again for about 45-50 minutes.

5. Preheat the oven with a baking tray or pizza stone* to a temperature of 220°C (425°F) for at least 30 minutes. Cut into the dough balls crosswise with a sharp knife, then transfer them to the baking sheet or pizza stone together with the baking paper. Place a fireproof bowl of water in the oven and bake the rolls for about 15-20 minutes, or until golden brown. The rolls are done when you tap the bottom and it sounds hollow.