De-"light"-ful Potato Buns
adapted from 'Cook's Illustrated', Aug. 2012
1 lb. russet potatoes, peeled and cut into 1" pieces; boil, drain (save 5 Tblspn potato water) and mash for one full, packed cup of mashed potatoes; mix the mashed potatoes with 2 Tblspn room temperature butter and set aside.
In a large mixing bowl, place the 5 Tblspn potato water (allow to cool to about 85 degrees Fahrenheit), one Tblspn granulated sugar, and 2 teaspoons of rapid-rise yeast. Cover with a paper plate or whatever is handy and allow to 'proof'. (Videos on how to proof yeast.)
Whisk two room temperature Large eggs with 1 teaspoon of water and one teapsoon of salt until frothy.
Place 2 1/4 cups bread flour (I use Better for Bread flour for the best results) over the proofed yeast mixture in the large mixing bowl, add in the potato mixture and the egg mixture. Add one tablespoon of milk if the mixture is too dry. Mix with dough hook for five minutes, allow to rest, covered, for 10 minutes, then shape into one dozen buns, cover and allow to rise for 30 minutes (but 10 minutes works if you're in a hurry like I was this evening). Pre-heat your oven to 375 degrees Fahrenheit. Bake in the center rack of the oven for approximately 15-18 minutes. Watch carefully or they tend to over-brown, but they won't rise nicely without the higher temperature.
Remove from the oven, place on a plate and watch your entire family smile and ask for seconds and thirds!
If they're really crazy about these buns, they might like the several variations available online at www.CooksIllustrated.com/aug12 likeParmesan cheese and cracked black pepper and more!
Please share your experience with this recipe here with us - did you create any new versions or did you use a different potato or other ingredient and get great results? Thanks for sharing!