200g potatoes, floury boiling
5g dry yeast or 15g fresh yeast
125g milk
5g sugar
5g salt
250g flour 405
2 egg yolks
60g butter

Cook the potatoes in their skins until done, peel them while warm and press them 2x through the potato ricer. Let the potatoes cool down covered at room temperature.

Heat the milk to lukewarm and dissolve the sugar and yeast in it. 20 minutes is enough.

Mix flour with salt, egg yolks, 150g potatoes and the yeast mixture, knead into a homogeneous dough. The dough is a bit sticky, take flour for your hands and work surface. Form a ball and let the dough rise covered for about 30 minutes. Preferably in the oven without temperature, but with light. I turn on some heat briefly beforehand (so that the oven just comes on, switch back to no heat).

Melt the butter in a small pot, it should be a little browned. Then immediately pull it off the plate.

Shape the dough into a sausage on the floured work surface and cut off small golf ball sized portions. Shape each into a ball and roll each in the butter. Place the booklets close together in a baking dish. For me, a 10cm x 10cm square dish will do. Cover and let the buns rise for about 20 minutes. Pour the rest of the butter on top.

Bake them for 15-20 minutes at 160 degrees. Before serving, brush the surface again with butter, bubbling up at the edges.