2 medium potatoes (230 g), peeled and cut into 2.5 cm pieces
5 tablespoons butter, melted
1/2 cup (125 ml) whole milk
1 teaspoon salt
2 tablespoons sugar + 1 teaspoon
15 g fresh yeast or 1 packet dried (7g)
2 and 2/3 cups flour
Preparation
Cook potatoes until soft, drain while saving 1 cup of water. Mash cooked potatoes with a fork into a puree. Mix with milk, salt, 2 tablespoons sugar and 2 tablespoons melted butter.
Cool the water from the cooking potatoes to about 40 degrees (lukewarm). Measure 1/2 cup water and add yeast, 1 teaspoon sugar and 1 heaping tablespoon flour to it. Mix gently, cover with a cloth and set aside to rise in a warm place for 10-15 minutes (if the yeast doesn't foam, repeat with the second half of water and fresh yeast).
Pour the yeast mixture into the potato mixture, then mix with sifted flour using a wooden spoon. Place dough on a flour-dusted counter and knead for about 10 minutes until elastic and smooth (it will be slightly sticky).
Coat a bowl with the remaining 1/2 tablespoon melted butter, place dough in it, turn to the other side so it's completely covered with butter. Cover the bowl with plastic wrap and refrigerate for 8 to 12 hours to rise.
Punch down the dough, then place on a counter lightly dusted with flour. Divide dough in half and form 2 logs about 30 cm long. Cut each log into 12 equal pieces. Shape pieces into balls and arrange them in a buttered (1 tablespoon) pan in 4 rows of 6 balls, with 1.5 cm spacing. Cover with paper towels and set aside to rise for about 1 to 1.5 hours.
Preheat oven to 190 degrees, place rack in the middle. Brush the top of buns with remaining melted butter. Bake to golden color for 25 to 30 minutes. Score the sides of buns with a sharp knife. Transfer buns to rack and serve still warm.
