Ingredients
- 8 ounces russet potatoes peeled and diced
- 1 cup reserved cooking water
- 3 tablespoons granulated sugar
- 2 1/4 teaspoons active dry yeast
- 3 1/2 tablespoons unsalted butter melted
- 1 large egg
- 1 1/4 teaspoons salt
- 3 1/4 cups all-purpose flour plus extra as needed
- 1 large egg beaten with 1 tablespoon water for egg wash
- Sesame seeds optional, for topping
Instructions
- Place cubed potatoes in a saucepan, cover with water, and boil. Cook until tender, about 10 minutes. Reserve 1 cup of cooking water, then drain and mash until smooth.
- In a large bowl, combine the reserved warm potato water (make sure it's about 110°F), sugar, and yeast. Let sit for about 5 minutes, until foamy.
- Stir in the mashed potatoes, melted butter, egg, and salt until well combined.
- Gradually incorporate the flour, mixing until a soft dough forms. It is okay if the dough is slightly tacky. If needed, add a little more flour to the dough and flour your hands while working with it.
- Knead the dough on a floured surface for 8-10 minutes until smooth.
- Place the dough in a greased bowl, cover with a clean towel, and let rise in a warm place until doubled in size, about 1-1.5 hours.
- Punch down the dough, divide into 8 equal pieces, shape into balls, and place on a parchment-lined baking sheet, spacing evenly.
- Cover the buns with a towel and let rise until puffy, about 30-50 minutes. Meanwhile, preheat the oven to 350°F.
- Apply the beaten egg wash to the tops of the buns. If you like, add sesame seeds. Bake in the preheated oven for 17 to 21 minutes, or until golden brown.
- Remove from the oven and let cool on a wire rack. Enjoy fresh or store in an airtight container.
