Hawaiian Purple Potato Rolls

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1. 1Step 1: See notes before adding ingredients to bowl.
2. 2Step 2: In the bowl of stand mixer, add salt, flour, sugar, yeast, butter, egg mashed potato and the milk.
3. 3Step 3: Knead mixture on medium speed, until the dough comes together.
4. 4Step 4: Continue kneading until windowpane stage is achieved (the dough at this stage should be able to be pulled and stretched into membrane). It takes around 10 to 15 minutes at medium speed. If the dough is wet, add 1 tablespoon of flour at a time until you get the consistency you want.
5. 5Step 5: Form the dough into a ball, then place dough in a well-greased large bowl.
6. 6Step 6: Cover and let rise in a warm place for 1 hour or until double in size.
7. 7Step 7: Punch down the bread dough to release the air.
8. 8Step 8: Divide dough into 12 equal portions and shape into balls.
9. 9Step 9: Line baking pan with non-stick baking paper.
10. 10Step 10: Place buns onto baking pans.
11. 11Step 11: Cover and let buns rise for another 45-60 minutes or until double in size.
12. 12Step 12: Brush the buns with egg white/water mixture and sprinkle with some sesame seeds on top, if you want.
13. 13Step 13: Preheat the oven to 375°-degrees.
14. 14Step 14: Bake for 15 - 20 minutes.
15. 15Step 15: Remove buns to cool on rack completely.
16. 16Step 16: Add 120g of fresh milk first, then slowly add in the rest if dough is too dry. Depending on the weather in your area or even the altitude, it may affect the dough.
17. 17Step 17: You may want to cut down the amount of mashed potato to about 200g - 220g if you find the texture is too moist.