Potato Buns

Potato Buns

3 Russet Potatoes peeled cut into a large dice
2 tablespoons unsalted butter (softened)
2 1/4 cups bread flour (220 grams)
1 tablespoon granulated sugar
2 teaspoons instant yeast
1 teaspoon Diamond Crystal kosher salt
2 large eggs
1 tablespoon sesame seeds (if desired for the top)

Simmer potatoes until fork tender

Save 1 cup of potato cooking water

Strain potatoes and set aside to cool

Process potatoes in a food mill until you get 1 cup

Mix butter into 1 cup of potatoes

Mix together flour, sugar, yeast, and salt

Mix flour mixture into potatoes in a stand mixer with paddle attachment

Beat in the eggs one at a time

Mix in reserved potato water slowly until dough forms

Shape the dough into a ball and place it in an olive oil-greased bowl

Rest for 1 hour at room temperature

Flour the table lightly and add dough from the bowl. Cut the dough into eight equal pieces.

Roll the dough into eight balls

Place the balls on a parchment-lined baking sheet.

Cover with a wet towel and let rise at room temperature for 45 minutes

Preheat oven to 425 degrees Fahrenheit

Mix together one egg and a tablespoon of water

Brush the top of rolls with the egg mixture

Add sesame seeds if using

Bake for 8 minutes then rotate the pan and bake for another 8 minutes

Paint on melted butter if desired. Rest on baking racks for at least 20 minutes

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