Potato Burger Buns

1: Cook your potato using your preferred method until it can easily be pierced with a fork. Measure out 170g and mash it. Set aside to cool.

2: To the bowl of a stand mixer, add the mashed potato along with all other dough ingredients except for butter. Using the dough hook attachment, mix until the dough comes together. Then add the butter a few pieces at a time and knead until smooth.

3: Shape the dough into a ball, place it into a bowl, cover, and let rise for 1-2 hours until doubled in size.

4: Divide the dough into 6 equal sections and shape them into balls. If you choose to shape the buns into a classic burger bun, proceed to gently flatten the dough balls so they are ~4-4.5 inches in diameter and place them onto a lined baking tray with the ring molds. If you choose to shape them like I did, cover the dough balls and let them rest for 15 minutes without flattening them.

5: Shape the buns as shown in the reel. I recommend forming the dough into a ~22-inch long rope first before shaping.

6: Cover and let rise for ~30 minutes to 1 hour or until the dough is noticeably puffy and fills up the ring molds.

7: Preheat the oven to 350F, brush the top with egg wash, sprinkle with sesame seeds before baking (optional), and bake for 22-26 minutes or until deeply golden brown.