Combine water, oil, sugar, and yeast in a small bowl and whisk to incorporate. Allow to proof for 5 minutes. The yeast should start to foam on the top.

In a large bowl, combine the flour, potato flakes, and salt. Add the proofed water and stir until the mixture becomes a shaggy sticky dough. Transfer to a floured work surface and knead for 10 minutes until dough is soft and smooth. 

Form dough in to a tight smooth ball and transfer to a lightly oiled bowl. Cover bowl in plastic wrap and allow to rise for 45 minutes in a cool oven. 

Punch down dough and turn out to a lightly floured work surface. Divide in to 12 equal size pieces. Form each piece into a tight, smooth ball using your fingers to fold four sides beneath itself. Then lightly grasp the bottom seem and twist clockwise to further tighten the ball. Transfer each dough ball to a baking sheet lined with parchment or silpat and cover with plastic wrap. Place in cool oven to rise for 20 minutes.

Remove sheet pan from oven and turn oven on to 400°F. Allow to preheat then brush each roll with beaten egg wash. Place in oven and bake until golden brown, turning half way through, about 15-20 minutes. Allow to cool on sheet pan for at least 10 minutes before removing.