Made some more burger buns from my new potato bread recipepotato bread recipe. I made the changes that I talked about last timelast time. I brushed the rolls with milk right after shaping them, and I think they might have turned out better if I had waited until right before baking them. I also sprinkled them with sesame seeds and I think it's a nice touch.

These are much better than my other burger bunsmy other burger buns - softer and moister.

4 oz potatoes, cut into 1-inch cubes (about 1 medium russet)
1 tbsp butter
7 oz white whole wheat flour
2 tsp active dry yeast
2 tbsp sugar
1 1/2 tsp salt
7 oz bread flour

Place potatoes in saucepan, cover with water, and boil until soft, about 20 minutes. Drain the potatoes, reserving 1 cup of the cooking water. Mash the potatoes with the butter and some of the reserved cooking water. Add the rest of the reserved water. Check the temperature of the mixture. It needs to be between 120°-130°F so cool it or heat it as necessary.

Combine the white whole wheat flour, yeast, and sugar in a large mixing bowl. Add the potato mixture and beat on medium speed until combined. Let rest, covered, for about 10 minutes.

Using the dough hook, mix on medium speed and add the salt then gradually add enough bread flour to form a smooth dough. Knead by hand on a floured surface until smooth and elastic.

Place in a greased bowl, turning the dough once so that the top is greased, cover and let rise until doubled, about an hour.

Turn out the dough and form into about 9 3 oz rolls. Place in greased loaf pan (or baking sheet) and let rise until doubled, about an hour.

Bake at 425°F for 10-15 minutes, until golden on top, rotating the pans halfway through so they brown evenly.

Remove from pan and cool on wire rack.