Combine yeast, 1 teaspoon sugar, and warm water in a mixing bowl; stir well, and let stand 5 minutes or until bubbly. Add salt, butter, milk, eggs, potatoes, and 1 cup flour; mix well. Cover and let rise in a warm place (85°), free from drafts, 2 hours or until doubled in bulk.
Stir mixture well; add remaining flour, mixing well. Turn dough out onto a lightly floured surface, and knead 5 minutes or until smooth and elastic. Let rest 5 minutes.
Roll dough to 1/2-inch thickness on a lightly floured surface; cut with a 2-inch biscuit cutter. Place about 1/2 inch apart in four greased 13- x 9- x 2-inch baking pans. Cover and repeat rising procedure 2 hours or until doubled in bulk.
Make an indention in top of each roll with thumb. Spoon 1 teaspoon apricot marmalade into each indention. Bake at 350° for 20 minutes or until golden brown. Remove rolls from pans; cool on wire racks. Drizzle glaze over tops of warm rolls.