Mix the two types of flour in a bowl and make a well in the middle. Warm the water and milk. Put the yeast and honey in a bowl and mix with some of the water / milk mixture. Then put this in the well of the flour and stir something into the flour with your finger.
Finely grate the boiled potatoes on a kitchen grater and add to the flour. I always cook the potatoes the evening before they are baked.
Melt the butter briefly in the microwave and add to the flour with the salt. Now add the remaining water / milk mixture to the flour and knead everything into a yeast dough. You may need some more liquid, it always depends on the flour. You can see that when kneading, it should be a smooth, but not sticky dough that you then put on a lightly floured work surface and knead briefly. Then put it back in the bowl, cover it with a damp cloth and let it rise in a warm place for about 1 hour. It should have doubled in volume by then.
In the meantime, lightly dust a 32 × 23 cm baking pan with flour.
When the dough is ready, knead it again briefly. Divide it into eight equal pieces and shape them round. The balls are placed in the baking pan, always two next to each other. Leave some space between the balls and cover the shape with a plastic bag. Let the dough rise again in a warm place for about 1-1.5 hours. The balls should have increased their volume significantly.
In the meantime, preheat the oven to 180 degrees. Then you bake the rolls in the preheated oven for about 25 minutes. If they are well tanned after 15 minutes, it is best to cover them with aluminum foil for the last 10 minutes.
Then remove the rolls and let them cool down completely on a wire rack. These are soft and not crispy rolls, they taste very fine with butter, honey or jam.
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