Start by weighing potatoes. To ensure you have enough, initially measure out more than 150 grams of raw potatoes.

Peel the potatoes and cut them into small cubes.

Boil until tender in a small pot, then drain and cool to room temperature.

Use a potato ricer for a fine texture, or mash very thoroughly. Weigh out 150 grams and set aside.

In a stand mixer fitted with a dough hook, combine all the dough ingredients except the butter.

Knead at medium speed for 10-15 minutes. Initially, the dough will be dry and crumbly. As the potatoes fully integrate, they release moisture and starch, which helps bind the ingredients together and gradually transforms the mixture into a soft, cohesive dough.

Gradually add cubed butter, one piece at a time, while continuing to knead.

Scrape down the sides of the bowl and continue to knead for 10-20 minutes until the dough is smooth, elastic, and passes the window-pane test.

Transfer the dough to a clean, lightly oiled bowl, cover it with plastic wrap, and let it proof for about 90 minutes at around 77℉ (25℃) until doubled in size.

Transfer the dough to a lightly floured surface.

Weigh the dough and divide by 9 for equal portions.

Shape into 9 seamless rounds, pinching the bottoms. Flatten each to 3 inches (8 cm).

Place on a parchment-lined baking tray, and optionally use 4-inch (10 cm) baking rings around the buns. If using rings, remember to grease and line them first.

Cover loosely with plastic wrap and proof for 45-60 minutes at around 77℉ (25℃) until the buns are visibly larger and puffy.

Preheat your oven to 350 ℉ (180℃).

Brush the burger buns with egg wash and sprinkle with sesame seeds.

Bake for 15-20 minutes until nice and golden.