Hi Lisa,
When a recipe is written to use real mashed potato, it's not easy to convert to potato flour, as you'd have to recalculate the moisture content of the recipe without the potato and then reformulate, retest, reformulate and retest. The good news is that you could easily cook the potato, mash and freeze along with the correct amount of the potato water. Then, just rewarm both briefly and jump right into the recipe from there. Same great rolls, LOTS less prep time!

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