2. in a large bowl stir together potato, garlic, brown sugar, et milk to make a paste. mix in 2 cups of the flour, salt, et yeast until combined (mixture will be lumpy). stir in enough remaining flour 1/4 cup at a time, until dough is soft et tacky, stirring well after each addition. transfer dough to lightly floured surface. knead in enough remaining flour until dough becomes firmer but is smooth et elastic, about 5mins. shape into a ball. place in a large, lightly oiled bowl, turning once to coat. cover; let rise in a warm place 1 to 1 1/2hours or until double in size.
3. return dough to lightly floured surface. cover; let rest 10mins more. divide into 18 equal pieces; shape into balls. arrange balls, w/sides touching, on a 15x10x1-inch parchment-lined baking sheet. cover; let rise in a warm place 40mins or until double in size.
4. lower oven to 375degreesF. in a bowl lightly beat egg w/1 tbsp. water. brush over rolls. bake 25mins, covering w/foil the last 10mins. remove. cool 5mins. makes 18 servings.