In a quart-size mason jar, combine the sugar, instant potato flakes, and active dry yeast. Mix the dry ingredients well to incorporate evenly.

Add water to the dry mixture and stir well to combine.

Cover the jar loosely and let it sit at room temperature for 8 hours.

After 8 hours, feed the starter with equal amounts of sugar, potato flakes, and water as initially used. Stir well to combine.

Cover loosely again and let it sit for another 8 hours. Your starter is now ready to be used in the bread recipe.

In a large mixing bowl or stand mixer, combine the salt, vegetable oil, sugar, bread starter, and water. Mix well to integrate all the ingredients.

Gradually add half the quantity of the bread flour and mix well to combine before adding the remaining flour.

Knead the mixture into a smooth, elastic dough.

Transfer the dough to a well-oiled bowl, cover with a clean dish towel, and let it rise in a cool, dark place until it doubles in size, which could take approximately 1-2 hours.

Once the dough has risen sufficiently, transfer it onto a work surface. Pinch off sections of the dough and shape them into rolls.

Place the shaped rolls in aluminum pans, cover with a clean dish towel, and let them rise again until they double in size. This second rise could take longer, typically overnight.

Preheat your oven to 325°F (165°C).

Once the rolls have risen well, bake them in the preheated oven for 25-30 minutes or until they attain a golden brown crust.

Remove the bread from the oven and let it cool slightly on a wire rack before serving.