Deliciously Moist Pogca~Potato Rolls

One evening while visiting my friend Betul, I tasted the most delicious roll. She made these fabulous potato rolls for us. She cut them in two and put a carrot salad mixture inside.They really melt in your mouth and when you bite into them you cannot see that there are potatoes shredded inside. Her recipe comes from her aunt who lives in Turkey. Many of my friends agree these rolls have to be "Among the Best" they have tasted. At first the recipe appears to be difficult but actually it is mostly prep work. Enjoy!

Recipe:

4 large potatoes (cooked, peeled, shredded)
1 pkt yeast
3/4 C yogurt
3/4 C milk (warm for yeast mixture)
3/4 C Vegetable oil
2 large tbs sugar
2 eggs (yellow for brushing top whites for dough)
2 tbs salt
4-6 C flour (consistency should be same as your ear lobe; it's a Turkish thing)

First preheat oven to 350. Lay parchment paper on your oven tray and prepare your yeast mixture (warm milk, sugar, yeast). Peel and shred your cooked potatoes. In a bowl add in all dry ingredients. Start with 4 Cups flour and add more depending on how moist it is. then add in the wet ingredients leaving out the yolks for the top. Once your consistency is dough like and not too sticky, cover with plastic and a kitchen towel. Let sit near warm oven for 20 minutes to raise. Make into small balls and place 1 inch apart on your paper. Brush with egg yolks then bake until a rich brown color appears. about 15-18 minutes. Cool on rack so bottoms don't over bake.