Prepare potatoes: Peel and cube the potato, boil until tender (15-20 mins), then mash until smooth.

Activate yeast: Combine warm potato water with sugar and yeast, let sit until frothy (5-10 mins).

Dough mixture: Combine mashed potatoes, milk, butter, salt, and sugar in a saucepan; heat until butter melts, cool slightly.

Combine ingredients: Add egg and vanilla to the potato mixture, then stir in the yeast mixture and gradually add flour to form a sticky dough.

Knead dough: Turn dough onto flour surface and knead for about 5 minutes until smooth and elastic.

First rise: Place dough in greased bowl, cover, and let rise for 1-1.5 hours until doubled in size.

Roll out dough: Punch down and roll into an 18-inch square on a floured surface.

Prepare filling: Brush rolled dough with coconut oil, sprinkle with sugar and shredded coconut evenly.

Form rolls: Roll dough into a log, slice into 12 pieces, place in greased pan to rise for 1 hour.

Bake: Preheat oven to 375°F and bake rolls for about 20 minutes until golden brown.

Glaze: Mix glaze ingredients until smooth, drizzle over warm rolls, and sprinkle with toasted coconut.