Ingredients
170 g water
210 g potato (cooked) (1 large russet potato)
70 g sugar
2 eggs
1 packet (2ish tsp or 7g) dry active yeast
6 gram salt
84 g butter softened
575 g bread flour
1 egg
1 tsp water for egg wash
Directions
Step 1
Peel and cube potatoes. Boil them in water for 10-15ish minutes until they're super soft.
210 g potato (cooked) (1 large russet potato)
Step 2
Remove from water (I like to keep the water) and mash or put them through a potato ricer.
Step 3
Let potato water cool to instructed temperature on yeast package (or just use fresh water) and then add sugar and yeast.
1 packet (2ish tsp or 7g) dry active yeast
70 g sugar
Step 4
When yeast is foamy and active add potatoes, eggs, flour, and salt. Knead for about 5 minutes until the dough comes together and then rest for 5 minutes.
2 eggs
575 g bread flour
6 gram salt
210 g potato (cooked) (1 large russet potato)
Step 5
Start kneading again and then work in butter 1 Tbsp at a time. Knead until all butter is incorporated and dough is smooth. Inherently this is a kind of sticky dough but you're welcome to add more flour if needed.
84 g butter softened
Step 6
Form into a ball and put in a greased bowl for 1-2 hours or until doubled in size.
Step 7
Punch dough down and divide. This makes 12 rolls which are roughly 100g each. Form into balls and put on a buttered casserole baking dish and cover for 45-60 minutes.
Step 8
Make egg wash with 1 egg and 1tsp of water and brush a light coat on top of each bun. Bake in 350°F oven for 20-25 min or until buns are golden brown. Good luck!
1 egg
1 tsp water for egg wash
