In the bowl of a stand mixer fitted with paddle attachment or a big microwave safe mixing bowl(if using handled mixture) mix mashed potato,eggs and butter.
Then add sugar and milk, mix until fully incorporated.
Warm the mixture in microwave until the mixture reaches about 120 degrees.( using stand mixer mixing bowl ). Starting with a 30-second interval,warm the mixture for 90 minutes. (Every 30 seconds remove the bowl,stir and warm again. If you keep the mixture at a stretch for 1 minutes, you will end up cooking the eggs).
Pour the mixture back into stand mixer bowl if using else continue with step 5 with the same bowl.
In a separate bowl mix flour,salt,yeast and dough enhancer(if using) . Using a wooden spatula ( if using stand mixer replace the paddle attachment with the dough hook ) slowly add flour mixture to the warm egg mixture and mix til the dough comes together.
If the dough feels very sticky, then add 1 tablespoons flour at a time till you get a smooth dough that isn't sticky anymore.
Shift the dough to the floor and Knead for about 10-12 minutes using with hand( for about 8 minutes if using a stand mixer). Gently press your finger into the dough. If it 'bounces back' a bit and doesn't stick to your finger, it's done.
Cover the dough with a clean wet kitchen towel/plastic wrap and let it rest for 15 minutes. This allows the gluten to relax and makes it easy to handle the dough. Meanwhile, lightly grease a rectangular baking tray ( a loaf pan if you are making a loaf).
Remove the dough onto a lightly floured surface. Knead by hand for a few seconds until it comes together. Using a dough bench scraper divide the dough into two equal halves. While working with one-half , keep the other half of dough covered with a plastic wrap.
Lightly flour the working surface and roll the dough to a 12 - 13-inch circle using a rolling pin.Using a spatula spread 2-3 tbsp of Nutella spread evenly on the dough.(Don't overdo with Nutella else it will ooze out while shaping)
Using a pizza cutter cut the circle into 12 equal triangular wedges.Roll up the wedges starting with the wide end. Place rolls with pointed end down on a greased baking sheet.
Repeat step 11 and 12 for another half of the dough.
Let the Shaped crescent roll rise for 45 minutes to 1 hour.
At the end of rising period preheat oven to 180-degree celsius.
Before putting the rolls in the oven, brush them with egg wash and sprinkle sesame seeds if required.
Bake for 20-25 minutes, until they look light golden brown in colour.
After they are baked and still warm , brush them with some melted butter to get more tender crust. (Optional)
Let them cool and store in an airtight container.