Boil the diced potato until tender, then drain and reserve the cooking water.

In a small bowl, dissolve the yeast and sugar in ¼ cup of the reserved potato water and let it sit for about 5 minutes until frothy.

In a large mixing bowl, combine the mashed potato, beaten egg, melted butter, honey, and salt.

Add the frothy yeast mixture and the remaining reserved potato water to the potato mixture.

Gradually mix in the flour and chopped herbs until a soft dough forms.

Knead the dough on a floured surface until smooth, approximately 5-10 minutes.

Place the dough in a greased bowl, cover, and let it rise in a warm place until doubled in size, about 1 hour.

Punch down the dough and divide it into 12 equal pieces, shaping each piece into a roll.

Arrange the rolls on a greased baking sheet and let them rise again for about 30 minutes.

Preheat the oven to 375°F (190°C).

Bake the rolls for 25-30 minutes, or until golden brown.

Brush with flavored butter before serving if desired.