Potato Buns with Honey Butter Glaze

Feeds - 8 Burger Buns

1/2 cup water - room temperature

2 1/4 teaspoon (1 packet) active-dry or instant yeast

1 teaspoon plus 1/3 cup sugar, divided

1 cup mashed potatoes

1/4 cUp milk

6 tablespoons salted butter, melted and cooled

2 large eggs

2 1/2 teaspoons minced fresh rosemary

1 1/2 teaspoons salt

4 1/2 to 5 cups all-purpose flour

Honey butter topping -

1/4 cup salted butter, room temperature

2 tbsp honey

Ingredients:

  1. In a bowl, combine water, yeast, and 1 teaspoon of the sugar. Set aside for about 5 minutes, or until the mixture looks bubbly.

  2. Add the remaining sugar, mashed potatoes, milk, butter, eggs, rosemary, and salt to the bowl with the yeast mixture and stir with a spatula until smooth. Add 4 1/2 cups of the flour and mix until you form a shaggy dough.

  3. Lightly flour the bench and knead the dough for 5-7 minutes until smooth. Then place in a greased bowl to prove until double in size (I put my oven on the lowest temperature and wrap a tea towel over the bowl and put it in there for about an hour).

  4. Shape the dough into the buns. Cover baking trays with glad wrap and plays buns on their with tea towels on top I put them in my oven on the lowest setting for an hour and half to prove.

  5. Brush buns with egg wash and bake for 17-20 minutes at 180° then brush with the honey butter mixture.

Instructions: