Place the flour in a bowl, pour in the water and cover with cling film and leave to rest for half an hour (autolysis).
Meanwhile, cook the potatoes: wash them, dry them, prick the skin with the prongs of a fork, wrap them one by one in cling film and cook in the microwave for about 5 minutes (they should be soft and cooked).
Divide the potatoes and mash them with a potato masher.
Equip the planetary mixer with the hook. Place the flour, potatoes, yeast in the bowl and start kneading.
Add the salt and continue kneading (about 8 minutes).
Place the dough in a covered bowl to rise for 3 hours. I have the oven with the rising function, but the oven with the light on is perfect. The dough should triple.
Once again, fold the dough a few times on the pastry board (pull the side of the dough towards the centre, repeat with the other side) and place it in a covered bowl in the fridge for 12 hours.
Take the dough and divide it into as many portions as you want your rolls to be (you can use a scale to have them all the same size).
Take each dough and make it 'pirlare', that is, place it on the palm of your hand and with rotating movements give it the shape (here you can see the step).
Place them on a baking tray covered with baking paper and leave to rise for another half an hour or 1 hour.
Use a stencil (or create your own by downloading the subject from the web; trace it on baking paper, cut it out) to personalize your rolls or your loaf. Place the stencil on the rolls and sprinkle with white flour.
Bake for about 20 minutes at 180 ° (depending on the oven) and in this way the rolls will be cooked and will not lose their color, although obviously they will darken since they will form the crust. If you love bread with an important crust you can cook them at 200/220 ° but the external color will change more, the crumb instead will remain purple. If you prepare them with non-colored potatoes you can cook them as you prefer.
