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1
Mix the water, yeast, sugar, rye flour, and potato flakes in the bowl of your stand mixer. Cover with plastic wrap and set aside for 15 minutes.
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2
Add the bread flour and salt to the mixture in the bowl, and knead until the dough cleans the sides of the bowl and starts becoming elastic.
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3
Add the olive oil and continue kneading until the mixture is smooth and elastic and is no longer sticky.
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4
Cover the bowl again with plastic wrap and set aside until doubled, about an hour.
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5
Meanwhile, preheat the oven to 375u00b0F and sprinkle cornmeal on a baking sheet.
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6
Lightly flour your work surface and knead the dough briefly. Divide the dough into 12 roughly equal pieces (you can be precise and weigh them out, but I don't mind having some buns that are slightly larger or smaller, for different appetites.)
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7
Roll the pieces into balls, then flatten the balls. Continue flattening the dough disks, leaving the edges higher and flattening more toward the center. When the dough rises, it will want to rise more at the center, so this helps to make more even buns.
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8
Place the dough disks on the baking sheet, leaving an even amount of space between them. Cover with plastic wrap and set aside to rise until doubled, about 30 minutes.
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9
Remove the plastic wrap and bake at 375 degrees for about 30 minutes, until nicely browned.
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10
Move them to a rack to cool. If you want a very soft crust, cover them with a clean kitchen towel while they cool.
