Potato Buns

Boil the potatoes, mash, and set aside to cool down.

Add water, sugar, and yeast to the warm milk, stir well and set aside.

Add flour and salt to your stand mixer bowl and blend briefly.

Add egg yolks, cooled down mashed potatoes and the yeast milk. Blend on low for about a minute and then for another 2 minutes on medium speed until it pulls slightly from the bowl.

Add the soft butter, about 2 tablespoons at a time, and continue mixing for another 3 minutes or until the butter is fully incorporated.

The dough will be soft and tacky. Use a spatula to shape kind of a ball or spray your hands with some cooking oil and shape it with your hands.

Cover the dough with plastic wrap or a clean kitchen towel and allow to rise for two hours or until it has doubled in size.

Sprinkle the dough with flour and transfer the dough onto a floured work surface.

Divide into 8 to 10 equal pieces and shape into bread rolls.

Place the buns onto a with parchment paper lined baking sheet, leaving some space between each roll.

Dust the buns with some flour and cover them with plastic wrap or a clean kitchen towel.

Let rise for about 30 minutes.

In the meantime, preheat the oven to 360 F.

Bake at 360 Fahrenheit for about 20 to 25 minutes.