[Ingredients]
400g floury potatoes - scrubbed and cut into large pieces
700g bread flour
1tsp salt
7g easy-blend dried yeast
1tbsp molasses
[Steps]
Place potatoes in a pan of boiling water and let simmer for 15mins or until tender. Drain and reserve cooking water.
When potatoes have cooled, peel off the skins and mash until smooth.
Sift 600g of flour into a bowl with salt. Add potatoes in and rub mixture with fingertips until well blended.
Add yeast and stir well.
Add molasses to 300ml potato water and stir until molasses have dissolved.
Pour mixture into flour mixture and mix well.
Turn dough out onto a floured surface and knead for 5 to 10mins or until smooth and elastic.
Place dough in a large greased bowl and cover with a tea towel. Leave to rise for 40mins or until it has increased about 1.5 times.
Turn dough out onto a floured surface and throw it hard once. Knead for 3mins.
Roll dough into balls and place them on greased baking tray(s). Flatten the balls down slightly.
Cover dough with a tea towel and let rise for 20mins.
Preheat oven 180degC.
Bake the buns for 40 to 45mins or until they are well risen and brown.
Transfer to cooling rack. These buns can be kept up to a week.