Squeeze orange juice and heat it until very hot. Do not boil.

Set it aside until it becomes lukewarm.

Mix it with instant yeast and 1/4 cup of flour.

Cover and set aside for 15 minutes.

The starter will be bubbly.

Now add ghee, brown sugar, vanilla and yogurt and mix well.

Add in flour, salt and potato flour.

Mix to form a very soft dough.

Cover and set it aside for 10 minutes.

Knead the rested dough for 2-3 minutes until soft, smooth and elastic.

Place in an oiled bowl, cover and prove it until double in volume. It may take one to two hours depending upon the temperature.

Now preheat oven to 200°C.

Take the doubled dough to counter and knead it briefly.

Divide it into 6 equal portions.

Roll each into a tight ball.

Grease a 5" square tin and place the shaped balls leaving even space between them.

Cover and set aside for 15 minutes.

Brush the top of the rolls with milk and bake them for 15 minutes or until the top is golden.

Remove from oven and let it cool in the pan for 10 minutes.

Remove the rolls from the pan and allow them to cool completely on wire rack.

Serve them toasted.