Made them...loved, loved them. Had to make a few changes didn't have all the ingredients. Substituted mashed potato flakes for the potato flour. My question is, what does the potato starch do for the dough and/or the finished rolls?? You said it in your question Loretta: starch. Starch holds water molecules in the dough, which makes the bread soft, and keeps it soft longer - in other words, it keeps bread from getting stale. Potato flour is a wonderful all-purpose bread add-in, whenevr you want a soft, sandwich-type loaf; generally 1 tablespoon per cup of flour in the recipe makes a nice difference. PJH

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