Ingredients
580 gr flour
210 gr potatoes (about potatoes), boiled and mashed to a smooth paste
170 gr water
85 gr butter, softened
70 gr sugar
10 gr dry yeast
10 gr salt
2 pasture raised eggs
Sesame seeds (for topping)
Egg yolk + a sip of water (for brushing)
Directions
Step 1
Peel and cut potatoes into 1 inch cubes. Boil them in water for 25-30 minutes, until they are completely soft. Remove them from water and mash them through a potato ricer (to ensure a smooth paste you can mash them twice). Let the potatoes to cool to room temperature.
210 gr potatoes (about potatoes), boiled and mashed to a smooth paste
Step 2
In a stand mixer's bowl, add water, yeast, sugar, eggs, flour, mashed potatoes and salt. Set your mixer on lowest speed. Once a dough starts to form, add the softened butter, one teaspoon at a time. After incorporating the butter into the dough, keep kneading for additional 10 min until it elastic and smooth.
170 gr water
10 gr dry yeast
70 gr sugar
2 pasture raised eggs
580 gr flour
2 - 3 potatoes (about potatoes), boiled and mashed to a smooth paste
10 gr salt
85 gr butter, softened
Step 3
Round the dough into a tight ball and place in an oiled bowl for 1-2 hours or until it has doubled in size.
Step 4
Divide the dough into 12 pieces, 100 gr each. Shape each piece into ball and let them rest for 10 min.
Step 5
Shaping one ball at a time, place the ball upside down, flatten it with your hand, and roll into a tight cylinder shape.
Step 6
Place the rolls in an oiled baking tray (9x13 inches), and cover with a towel, allowing them to proof for 30 min. In the meantime, preheat your oven to 350F or 180C.
Step 7
Brush the buns with the egg wash, sprinkle some sesame seeds on top, and bake for 20-25 min.
Egg yolk + a sip of water (for brushing)
Sesame seeds (for topping)
Step 8
YASSS!
