The best potatoes to use for this are starchier potatoes as the starch breaks down the gluten in the flour which in turn creates a softer bun. Make sure to allow the cooking liquid to cool a little before using it, if it’s too hot it will kill the yeast in the mix. Don’t cut the proving times short, these are essential to a light bun.
8 oz russet potatoes, peeled and diced
2.5 oz milk
2 1/2 cups bread flour
4 tsp sugar
1 x 7g sachet instant yeast
1 tsp fine sea salt
1/4 cup butter, melted
1 free range egg, beaten
1 tbsp sesame seeds
1 tsp sea salt flakes
250g russet potatoes, peeled and diced
75ml milk
350g bread flour
4 tsp sugar
1 x 7g sachet instant yeast
1 tsp fine sea salt
50g butter, melted
1 free range egg, beaten
1 tbsp sesame seeds
1 tsp sea salt flakes
Stand mixer with dough hook
Large pot
Large bowl
Baking sheet