Hamburger bun

Boil the baked potato until soft and let it cool. This can be done the day before baking to save time.

Add all the ingredients in a mixing bowl and mix with a dough hook on medium speed for 8-10min. The dough will look loose at around 4-5 minutes before it comes together into a nice ball that’s no longer extremely sticky

Cover the bowl with plastic wrap and let proof at room temperature for 30min.

Use a soaking wet hand and perform 4 stretch & folds. This is done to create gluten strength, you can see an example of it here.

Cover the bowl with plastic wrap and let proof at room temperature for another 30min.

While the dough is proofing, preheat the oven to 180°C/356°F and melt some butter which you'll use to brush the buns later.

The dough has probably risen a bit, but we don't want any big air bubbles in our dough so degas the dough by poking it with your hands. You can also gently hit it with your fists, whatever makes the air bubbles go away.

Divide the dough into equal pieces (about 100g each). Shape each piece of dough into a ball and place onto a baking sheet lined with parchment paper. Cover with a damp towel to proof for 60-90min.

Whisk the egg and a splash of water and brush the top and sides of the buns.

Put the baking sheet into the oven and let the dough bake for 15-18min until golden brown. Rotate the baking sheet halfway through to create an even browning.

Brush tops with melted butter and let them rest for at least 20 minutes before eating.