In the bowl of a stand mixer fitted with a dough hook, add milk, granulated sugar, and yeast. Let sit about 10 minutes, until bubbly. Add eggs, olive oil, mashed potatoes, and salt, mixing to combine. Add about 2½ cups flour, and mix until a rough dough forms. With mixer on low speed, continue adding ½ to 1½ cups flour, a few spoonfuls at a time, until dough comes together but is still soft and a bit sticky to the touch (you may not need all flour or may need a tad more if too sticky--this will depend on consistency of the mashed potatoes you use). Increase speed of mixer to medium speed, and allow dough to knead for about 10-15 minutes until smooth, soft, and elastic.
Dump dough into a large oiled bowl, cover with a tea towel, and allow to rise in a draft-free spot for about 60-90 minutes, until doubled in size.
Once dough is nearly doubled, punch down and dump onto a floured surface. Divide into 28 even pieces, and form into small rolls. Line a baking sheet with parchment. Place a small circle baking dish in the center (to outline the middle of your wreath). Arrange rolls around the baking dish in two layers to create your wreath shape, allowing for a little space in between rolls for rising. Cover with a tea towel and place in a warm, draft-free spot. Allow to rise again until nearly doubled, about 45-60 minutes.
When dough is nearly ready, preheat oven to 350 degrees F. Stir together melted butter and honey, and brush over rolls. Bake rolls in preheated oven for 20-25 minutes, until cooked and golden brown on top. Remove from oven and let cool.
Recipe by Wright Family Table at https://www.wrightfamilytable.com/potato-dinner-roll-wreath/