Gulungan Kentang

Instructions

1. Place 1 pound peeled and quartered russet potatoes into a pot and cover it with water. Bring the pot to a boil over high heat. Continue to boil until the potatoes are soft, about 10 minutes. Reserve ½ cup of the cooking water, then drain the potatoes.
2. Add ¼ cup softened butter and ¼ cup milk to the potatoes and mash well.
3. Put ½ cup potato cooking water into the bowl of your stand mixer or large mixing bowl and add 1 tablespoon sugar. Let the water cool until it is lukewarm, then add 2 ½ teaspoons active-dry yeast. Let the yeast bloom for 5 minutes.
4. Add the mashed potatoes and 2 large eggs to the bowl and mix using a dough hook or a wooden spoon.
5. Add 4 ½ cups all-purpose flour and 1 teaspoon salt and continue to mix in your stand mixer for 2-3 minutes, or until the dough comes together into a ball. If you're mixing the dough by hand, turn it out onto your counter and knead it for 5 minutes.
6. Transfer the dough to a lightly oiled bowl and cover tightly. Place the bowl in a warm (not hot) place for 1 hour, or until the dough has doubled in size.
7. Divide the dough into 15 balls. Place each ball seam-side down in a lightly oiled baking dish. They will be quite close together. Cover the baking dish and let the buns rise for 45 minutes.
8. Preheat your oven to 350 degrees. Bake the buns for 30-35 minutes, or until they are golden on top and they reach an internal temperature of 200 degrees Fahrenheit.
9. Let the buns cool before removing them from the baking dish.
10. Divide the dough into 16 balls. Place each ball seam-side down on a lightly oiled baking sheet, spaced 2 inches apart.
11. Bake the buns for 20-25 minutes, or until they are golden on top and they reach an internal temperature of 200 degrees Fahrenheit.
12. Let them cool slightly before serving.
13. Melt 1 tablespoon unsalted butter and 1 tablespoon honey the butter in a small bowl. Once the buns have cooled, brush the tops of the buns with the honey butter then sprinkle with 1 teaspoon flaky sea salt.