Name: Potato Rolls
Prep time: 10800 s
Cook time: 1500 s
Total time: 12300 s
Yield: [object Object]
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

Potato Rolls

Peel and cube potatoes. Boil them in water for 10-15ish minutes until they're super soft.

Remove from water (I like to keep the water) and mash or put them through a potato ricer.

Let potato water cool to instructed temperature on yeast package (or just use fresh water) and then add sugar and yeast.

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.

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.

Form into a ball and put in a greased bowl for 1-2 hours or until doubled in size.

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.

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!