Potato rolls with mushrooms

If you don't have a ready-made puree, then we start with its preparation. We cook the potatoes until they are ready and knead, you do not need to fill the potatoes. I have mashed potatoes left over from last night's dinner, so she found a use. When the puree is ready, let it cool down a little and proceed to the test. I was kneading in a bread maker, just loaded all the products. If you knead with your hands, then we breed yeast in warm milk, add sugar, stir until the yeast dissolves. Now add the mashed potatoes, stir well, add the softened butter and salt, and adding small portions of flour, knead the soft dough. We roll the finished dough into a ball, place it in a suitable bowl and leave it to rest in the heat until the volume increases 2-3 times.
While the dough is suitable, we will do the filling. I have mushrooms, but you can use anything as a filling, meat, stewed cabbage or eggs with herbs, etc.
For the mushroom filling, cut the onion into a small cube and send it to a hot frying pan, fry until soft. Mushrooms are also finely chopped (so that it would be convenient to roll them into a roll) and send them to a soft onion. Season with salt, pepper and fry until the mushrooms are ready. Let it cool down.
We crumble the dough that has come up and divide it into 2 parts, so that it would be convenient to roll out. Roll out the dough into a rectangle, about 5 mm thick. Spread the filling with mushrooms on the edge of the dough and wrap it in a roll. The resulting roll is cut off from the main layer of dough and cut into
the pieces are 5-7 cm long and we do this with the whole dough. Spread the rolls on a baking sheet, grease with beaten egg and bake in a preheated 200C oven for about 20 minutes, until golden brown. Ready rolls are served to the table. Bon appetit!