Potato buns
200 g Russet potatoes, cut in cubes (1 cm)
70 g water
120 g fresh milk, room temperature
1 tsp dried yeast
70 g sugar
1 egg
450 g high protein flour
40 g butter, softened, plus extra for greasing
or 40 g olive oil, plus extra for greasing
¼ tsp salt

You’re my butter half.