Peel the potatoes, cut them into pieces and boil in salted water.

Drain the Potatoes and mash with the milk to a puree. Let puree cool for about 5 minutes.

Scale 250 g of flour, yeast, sugar and salt in a bowl. Add Butter, egg and potatoes and knead with the dough hook at slow speed for about 3 minutes. At the highest level knead further 5 minutes. Let it rest covered about 20 minutes in a warm place.

Put in the rest of flour and knead at medium speed. Let rise covered another 15 minutes.

Divide the dough into 12 equal pieces and form into round buns. Set rolls in a greased springform pan (26 cm Ø) and let it rest for 10 - 20 minutes. So they fill the form well.

Carefully brush rolls with a little milk and sprinkle with the cheese. Bake in preheated oven at 220°C (top/bottom heat) 15 - 20 minutes. Removing and enjoy it, best lukewarm.