Chili-Infused Potato Bread Rolls

1In a large mixing bowl, combine the warm water (½ cup), sugar (1 tablespoon), and instant yeast (1 teaspoon). Let it sit for about 5 minutes until it becomes frothy.

2Add the warm mashed potatoes (1 cup) and olive oil (2 tablespoons) to the yeast mixture, and mix until well combined.

3In a separate bowl, whisk together the flour, salt (1 teaspoon), oregano, chili powder (1 teaspoon), garlic powder (½ teaspoon), and black pepper (¼ teaspoon).

4Gradually add the dry ingredients to the potato mixture, stirring until a dough forms.

5Knead the dough on a floured surface for about 8-10 minutes until it becomes smooth and elastic.

6Place the kneaded dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.

7Once risen, punch down the dough and divide it into 12 equal pieces. Shape each piece into a roll and place them on a greased baking sheet.

8Cover the rolls with a damp cloth and let them rise again for about 30 minutes.

9Preheat your oven to 375°F (190°C).

10Bake the rolls in the preheated oven for 20-25 minutes or until they are golden brown on top.

11Remove from the oven and let them cool slightly before serving.