In a small bowl add the water and sugar, stir, then sprinkle the yeast on top, let sit for 5 minutes then stir to combine.
In the bowl of the stand up mixer whisk together the flour and salt, make a well in the middle and add the mashed potatoes and oil. Start to knead on low then add the yeast mixture and continue to knead on low/medium speed for about 3-4 minutes or until dough is smooth and pulls away from the sides of the bowl.
Place the dough in a lightly greased bowl (rolling the dough to lightly grease it, this keeps the dough from drying out), cover the bowl with plastic and a clean dish towel. Place in a warm draft free area and let rise 1-2 hours or until doubled in bulk.
Divide the dough into 6 equal parts and form into balls. Place on a parchment paper lined cookie sheet, cover and let rise for about 30-60 minutes.
Pre-heat oven to 350F (180C).
Bake the rolls for approximately 15-20 minutes. Brush with melted butter once baked, eat warm or room temperature. Enjoy!