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["First boil & mash your potatoes.
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You can use any kind of potato you like. I prefer Yukon gold potatoes for this recipe. You can peel them, or leave the skin on. (Save the water from boiling the potatoes!)", "While the potatoes are boiling, measure out all dry ingredients into a mixing bowl.
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Mix ingredients just until combined.
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I use a stand mixer for this dough, but if you like you can knead by hand.", "Add the potatoes & mix until just combined.", "Add eggs 1 at a time while mixer is running.", "Add water while mixer is running.
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Make sure the water is 105*f - 110*f.
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If you did not have enough water left over from boiling the potatoes, add water until you have the correct amount & temperature.", "Mix on low for about 2 minutes, then increase speed to medium until when a piece of dough is pulled from the ball, it should spring back fairly quickly. This takes about 8 - 15 minutes depending on your mixer.", "Transfer dough to a greased, covered bowl & let rise in the refrigerator until doubled in size. About 1 hour.", "Punch dough & return to the refrigerator from 4 up to 16 hours.
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The longer the dough is retarded in the refrigerator the yeastier & nuttier the flavor will be.", "Remove dough from refrigerator & let the dough come up to room temp.
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About 1.5 - 2 hours.", "Punch & reshape dough. Let the dough sit for 10 minutes.", "Pre-heat oven to 400*f.", "Portion dough into desired shape.
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I roll these into buns & portion them at about 130g each.", "Proof dough in a warm place, covered if possible.
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about 80*f-85*f.
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If you can't cover the dough while it proofs, mist it with a water bottle periodically to keep the dough from drying out during the proofing process.", "Bake until golden brown all around.
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About 12-20 minutes depending on your oven."]
