½ cup unsalted butter (113 grams)
½ cup reserved potato water or water (118 ml)
1 cup whole milk (237 ml)
1 cup mashed potatoes (213 grams)
½ cup granulated sugar (100 grams)
1 teaspoon salt
2 large eggs
4 ½ teaspoon active-dry yeast (2 packages, 14 grams)
5 - 6 ½ cups bread flour (600-780 grams)
Butter , for brushing


1.In a small saucepan, combine the butter, potato water, and milk over medium low heat. Heat until butter is melted and mixture is steaming. Remove from heat and let sit 5 minutes, or until mixture reaches 110-115°F.
2.In a large bowl, combine the potato water mixture with the mashed potatoes. Add the sugar, salt and eggs and mix with a wooden spoon until combined. Sprinkle the yeast over the mixture and stir until incorporated. Add the flour 1 cup at a time, stirring with the wooden spoon, until the dough is smooth and only slightly sticky.
3.With floured fingers, gather the dough into a ball and place in a greased bowl. Cover with greased plastic wrap and let rise in a warm in place until doubled, about 1 hour.
4.Punch down dough, then pat it out into a rectangle on a floured surface. Flour your fingers as necessary. Cut the dough into 2-3 inch squares. Shape each piece into a ball by pinching all four sides underneath to seal. Place buns almost touching in a greased pan. Cover with plastic wrap and let rise until doubled, about 30 minutes.
5.Brush rolls with melted butter. Bake at 400°F for 15-20 minutes until golden. Remove from oven and brush with butter. Serve warm or at room temperature. Store in an airtight container at room temperature for several days.

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