Ingredients:
-3 1/4 cups bread flour(390g)
-2/3 cup mashed russet potatoes(5 ounces)
-2 Tablespoon granulated sugar
-2 teaspoon active dry yeast
-2 tsp Kosher salt
-1/2 cup warm whole milk
-1/3 cup warm water
-2 egg yolks
-4 Tablespoon unsalted butter(softened)
-Potato Starch for dusting(optional)
Method:
1. Combine flour, salt and sugar in the bowl of a stand mixer. Add 5 ounces of cooked and mashed russet potato to the bowl and incorporate with your hands.
2. Combine water and milk then warm to 90-100F in the microwave or over the stove. Add yeast to the milk and water mixture and let bloom for 5-7 minutes. Add liquid to the dry ingredients and begin to mix on low with a dough hook.
3. Once a shaggy dough comes together add the egg yolks. Mix for another 4-5 minutes on medium speed then once a rough ball of dough is formed add the softened butter one tablespoon at a time allowing each tablespoon to be incorporated into the dough before adding more. Once all the butter is incorporated continue mixing 2-3 minutes until a smooth dough is formed. Turn out onto a work surface and knead by hand for 1-2 minutes. Form dough into a ball then place in a greased bowl and cover with plastic wrap to let proof for one hour.
4. Punch down dough and divide into 8 equal pieces. Form into buns and then place seam side down on a parchment lined baking sheet. Cover with greased plastic wrap to let proof until doubled in size. Once proofed uncover and dust with potato starch before placing in a pre heated oven at 375F and baking for 18-20 minutes. Carefully remove from the oven and place on a wire rack to cool.
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