does it matter what sort of potatoes when making potato yeast rolls?

I know of two commercial bakers who only use Russets for bread and rolls, so I second that suggestion.

None of the 50 or so rec's I looked at gave a suggestion for best kind.  Several called for instant potatoe or flakes.  That's what I've used before.

I found two rec's that called for sweet potatoes.  That might be a different option.

I would take L's hint about high starch potatoes.

I don't think it makes that much difference, but would suggest a high-starch variety like Russet.

L