INGREDIENTS
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Sourdough starter
100g active sourdough starter
75g bread flour
50g water
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Bun dough
600g bread flour
90g egg (approx. 2)
30g granulated sugar
14g salt
100g butter, softened
125g warm milk
9g dried yeast
Sourdough starter (from above)
200g baked Yukon Gold potatoes, mashed
Method
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Mix
Combine flour, sugar, salt, yeast, warm milk, sourdough starter, eggs, and mashed potatoes in a mixer with a dough hook.
Mix until the dough is smooth and elastic, then gradually add the softened butter until fully incorporated.
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First proof
Place in a lightly oiled bowl, cover, and leave to prove until doubled in size (about 1–2 hours).
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Shape
Scale portions at 90g each (makes about 14).
Roll into rounds and place on a parchment-lined baking tray.
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Second proof
Cover with a large plastic sheet or damp cloth and leave to prove for 60–90 minutes, until light and puffy.
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Bake
Brush with egg wash (yolk + milk).
Bake in a 190°C oven for 12–15 minutes until golden brown.
Cool on a wire rack.