Ingredients

The following ingredients have 16 Servings
  • 1 (15-ounce) Russet potato, peeled and quartered
  • ¼ cup softened butter
  • ¼ cup milk
  • 1/2 cup potato cooking water
  • 1 tablespoon sugar
  • 2 ½ teaspoons active-dry yeast
  • 2 large eggs
  • 4 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon butter
  • 1 tablespoon honey
  • 1 teaspoon flaky sea salt

Instruction

  • Put the quartered Russet potato into a pot and cover it with water. Bring the pot to a boil over high heat and continue to boil until the potato is soft, about 10 minutes. Reserve ½ cup of the cooking water then drain the potatoes.
  • Add the butter and milk to the potatoes and mash well.
  • Put the potato water into the bowl of your stand mixer or large mixing bowl and add the sugar. Let the water cool until it is lukewarm then add the active dry yeast. Let the yeast bloom for 5 minutes.
  • Add the mashed potatoes and eggs to the bowl and mix using a dough hook or a wooden spoon.
  • Add the flour and 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 kneed it for 5 minutes.
  • 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.