Use a fork to poke several holes all over the potatoes then place in the preheated oven and bake until tender, about 1 hour. Take the potato out of the oven and allow to cool for 10 minutes.
Cut the potatoes in half lengthwise and scoop out the white flesh into a large mixing bowl, discard the skins. Use a fork to thoroughly mash the potatoes and then set aside.
In a separate small bowl mix together the yeast and water and set aside.
Add 2 TBSP of olive oil, the salt, flour, and 1 of the eggs to the mashed potatoes and stir until thoroughly combined. Pour the yeast/water mixture in with the potato mixture. Use your hands to mix everything together until a dough is formed then knead the dough by hand for about 2 minutes.
Form the dough into a ball and transfer to a large clean bowl. Drizzle the dough with 1 tsp of olive oil and flip around a couple times to coat in the oil. Loosely cover the bowl and set in a warm place to rise until doubled in size, about 1 hour.
Line a 9x13 baking dish with parchment paper.
Punch down the dough and separate into 6 equal size balls. Lay the dough balls in the lined baking dish about 1/2-inch apart.
Lightly beat the remaining egg then brush the tops of the buns with a little bit of the beaten egg (just enough to lightly coat the top of then buns) and sprinkle the tops of the buns with the sesame seeds then set aside, uncovered, for 15 more minutes to rise a little more.
Preheat the oven to 375°F.
When the oven has preheated put the buns in the oven and bake until golden brown, about 25 minutes.
Take the buns out of the oven and place on a cooling rack to cool for about 15 minutes.
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