Kummelweck Roll

▪125g or 1/2c warm water

▪3g or 1 tsp instant yeast

▪35g or 2 1/3 Tbsp sugar

▪75g or 1/2cup russet potato (roasted & mashed)

▪50g or 3 1/2Tbsp butter, melted and cooled

▪300g or 1 3/4c AP flour (11.7% protein)

▪5g or 3/4tsp salt

▪egg wash (1 egg, whisked)

▪flaky salt (for topping)

▪caraway seeds (for topping)

Add water, yeast, sugar, mashed potato, butter, flour, and salt to bowl of stand mixer fitted with the dough hook attachment. Mix on low for about 3min or until dough starts to come together. Increase speed to high for about 6 more minutes. Transfer dough ball into a bowl tuck and turn dough to build additional strength.

Cover and allow to sit in a warm place to rise for 90 minutes.

After 90 minutes, split dough into roughly 6 - 100g balls.  Shape buns into rolls and place onto a sheet tray lined with oiled parchment. Cover buns and allow to proof for 60-90min. Brush buns with egg wash and sprinkle generously with flaky salt and caraway seeds.

Bake at 400F/204C for 15min until golden brown.