Cook the Potatoes

• In a 4-quart saucepan, add the water and potatoes. Bring to a boil. Reduce heat to low and simmer until potatoes are fork tender and mashable.

  Note: Be sure to simmer the potatoes as soon as it begins to boil to prevent too much of the liquid from evaporating.
• Once the potatoes are cooked to a mashable texture, remove from the heat. Turn off the stove. Using a potato masher, mash the potatoes in the liquid. Set aside to cool to 95F -100F Fahrenheit.

Let's Mix the Dough

• Add the dry ingredients into a a 5-quart or larger kitchen aid mixing bowl attached with a dough hook. Gently mix for a few seconds to incorporate the ingredients.

  Note: You can use any type of mixer that you have if you don't have a kitchen aid.
• Add in all the wet ingredients, including the cooled potatoes. Mix on low speed using the dough hook. Keep mixing on low speed until the dry and wet ingredients starts to come together.

  Note: Use speed Stir to speed 2.
• Increase the speed to medium high, (speed 6-8) and continue mixing until the dough is smooth and has a window. Mixing time can take 12 to 15 minutes to get the window.

  Note: To test for the windowpane, take a piece of the dough and gently stretch it until you see the light through it, without it breaking.
• Transfer dough into a large, lightly oiled, bowl. Cover the bowl with plastic wrap. Place in a draft-free, away from heat, location. Let the dough rise (ferment) until doubled. About 1 hour.

  Note: fermentation time will vary depending on the temperature of the dough and the room.

Let's Sharpe and Bake

Preheat oven 375F/191C Degrees

• Once the dough has doubled, transfer it to a clean work surface dusted lightly with flour.
• Divide the dough into 12 equal pieces for hamburger size rolls.
• Shape each piece of dough into round shapes. Place the round shaped rolls on a parchment lined half-sheet pan. Cover loosely with a clean kitchen towel. Let rest for 30 minutes

  Note: Resting time will vary depending on the room temperature. This resting period is know as the Final Proofing.
• Once the dough has had its final proof bake for 30 to 35 minutes until lightly golden. Rollls should sound hollow when tapped.

  Note: If preferred, use an instant read thermometer to check for doneness. Temperature should range 190F - 200F degrees.
• Transfer the rolls to a cooling rack and allow to cool completely. Enjoy with your favorite kind of burgers.