2tbsppotato flour or 1/4 cup instant mashed potato flakes
3tbspdry milk powder
2tbspsugar
1 1/2tspsalt
4tbspbuttersoftened
1/2cupmilkroom temp
2/3cupwater
2tbspmelted butterfor brushing the tops
Instructions
Measure flour by gently spooning it into a cup, then sweeping off any excess. Combine all of the dough ingredients in bowl of a stand mixer with hook, and mix until the dough clears the sides and bottom and forms a nice smooth ball. Add a bit of water or flour as needed. Use the windowpane test to be sure the gluten has developed enough.
Place the dough in a lightly greased container, cover the container, and allow the dough to rise for 60 to 90 minutes, until it's doubled in bulk.
Transfer dough to a lightly greased work surface and cut into 16 pieces. Spray to 8 inch round cake pans with cooking spray.
Shape each dough piece into a round ball by cupping your hand around it and rolling against the counter (google shaping rolls for tips).
Cover the pans with greased plastic wrap, and allow the buns to rise till they're crowded against one another and quite puffy, about 60 to 90 minutes. Towards the end of the rising time, preheat the oven to 350°F.
Uncover the buns, and bake them for 22 to 24 minutes, until they're golden brown on top and the edges of the center bun spring back lightly when you touch it. An instant-read thermometer inserted into the middle of the center bun should register at least 190°F.
Remove the buns from the oven, and brush with the melted butter. After a couple of minutes, turn them out of the pan onto a cooling rack.Serve warm. Store leftovers well-wrapped, at room temperature.