1 cup mashed potatoes (chilled, no milk or butter added)
2 eggs, lightly beaten
1 1/2 teaspoons salt
4 1/2 to 5 cups all-purpose flour (adjust to dough consistency as needed)
TO FINISH:
2 tablespoons unsalted butter, melted (for brushing)
Optional: sea salt or sesame seeds for sprinkling
Instructions
DOUGH PREPARATION:
1.Mix the wet ingredients: In a large bowl, combine warm water and instant yeast. Add the sugar and melted butter and stir until the sugar is dissolved. Add the mashed potatoes and beaten eggs and mix well.
Add the dry ingredients: Add the salt.Gradually add the flour, one cup at a time, until a soft dough forms. Depending on the humidity and moisture content of the potatoes, you may not need all of the flour or a little more.
Knead the dough: Place the dough on a lightly floured surface and knead until smooth and elastic, about 8-10 minutes. The dough should be slightly sticky but not sticky.4. First course: Place the dough in a greased bowl and turn so that all sides are covered with oil. Cover with a clean tea towel and let rise in a warm, draft-free place for about 1 to 1 1/2 hours, or until doubled in size.
SHAPING AND SECOND RISING:
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