Potato Rolls?

The potato is incorporated into the dough by chopping up the potatoes and mixing them in with the dough. The dough has to rise for a total of 3 times in this recipe.  Proofing is letting the dough "un-freeze" and soften up so that they aren't hard, and are more of a roll-like texture.  Our rolls surprisingly turned out very good.  A few rolls might've been undercooked, and this was most likely due to the difference in thickness of all the rolls.  Our group worked quite well on this recipe.  The only thing that caused problems was the mashing of the potatoes, due to them not being soft enough.

Recipe