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1
In a small bowl, combine the yeast and sugar with the water and let sit for 15 minutes, until frothy.
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2
Using a stand mixer fitted with the dough hook, knead together the egg, milk, mashed potatoes, and the yeast mixture on low speed.
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3
Add the flour and salt and knead for 4 minutes.
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4
Add the bacon fat by the spoonful and mix until the dough is homogenous.
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5
You want to have a smooth dough consistency.
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6
It should taste like raw mashed-potato bread doughin other words, not very good.
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7
Transfer the dough to an oiled bowl and set it in a warm place.
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8
Let the dough rise for an hour, or until doubled in size.
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9
Transfer the dough to a lightly floured work surface, punch it down, and knead it for a minute.
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10
Divide the dough into 12 equal pieces (2 1/2 to 2 3/4 ounces/ 70 to 75 g each; remember to use your scale!).
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11
Roll each piece between the palm of your hand and the floured work surface, pressing down gently.
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12
Line a rimmed baking sheet with parchment paper and oil the sides.
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13
Place the dough balls, seamside down, on the baking sheet 1/4 inch (6 mm) apart, so when they rise they attach to one another.
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14
Let rise for 45 minutes in a warm place, or until doubled in size.
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15
Meanwhile, preheat the oven to 375F (190C).
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16
Bake the rolls for 20 to 25 minutes, or until very lightly browned.
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17
They should not turn golden brown, but instead look like the cheap grocery-store doughy rolls that your grandma serves.
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18
Remove from the oven and let cool on a rack for 15 minutes before tearing apart and serving.
