Potato Cheddar Buns

Ingredients:

• 2 cups grated sharp cheddar (about 220 g)
• Vegetable oil for greasing
• 1 packet (7 g) active dry yeast (about 2 and 1/4 tsp)
• 4 cups premium flour + extra for working with the dough
• 1 medium potato (about 200 g)
• 110 g + 2 tbsp unsalted butter at room temperature + extra for greasing buns
• 1/4 cup sugar
• 1.5 tsp coarse salt
• 1 teaspoon mustard powder
• 2 large eggs at room temperature

Preparation:

1. In a medium bowl, combine 1 cup warm water (about 104°F/40°C) with the yeast; let stand until foamy, about 5 minutes. Sift 1.5 cups flour over the yeast and stir until smooth. Cover with plastic wrap and let sit in a warm place until the dough doubles in size and forms large bubbles on the surface, about 20-30 minutes.
2. Meanwhile, pierce the potatoes several times with a fork; microwave until tender, 8 to 10 minutes. Let cool, then peel and coarsely grate the potatoes. Combine 4 ounces (110 g) of butter, sugar, salt, and mustard powder in the bowl of a stand mixer; beat with the paddle attachment on medium speed until light and fluffy, about 2 minutes. Stir in the eggs and grated potatoes, then beat in the yeast mixture and 1 1/2 cups (1.5 cups) of cheddar until fully incorporated.
3. Reduce mixer speed to low and gradually beat in the remaining 2.5 cups flour until the dough begins to form a soft, sticky ball. You may not need all the flour. Form the dough into a loose ball and transfer it to a lightly oiled bowl; turn it over to coat it with oil. Cover the bowl with plastic wrap and let it rise in a warm place until doubled in size, about 1.5 hours.
4. Preheat oven to 175°C. Grease a 22x32 cm baking pan with butter.
5. Turn the dough out onto a lightly floured work surface and divide it into 24 pieces. Form each piece into a ball, dusting with flour as needed, and place it in the baking pan, making sure the balls are just touching each other. Set the dough aside to rise slightly, about 20 minutes.
6. Lightly grease a sheet of foil with vegetable oil and loosely cover the buns, foil side down. Bake until the buns are firm to the touch, about 30 minutes.
7. Remove the foil, brush the buns with the remaining 2 tablespoons of butter, and sprinkle with the remaining 1/2 cup of cheddar. Continue baking until golden brown and the cheese is melted, about 20 minutes more. Let cool for at least 20 minutes and serve.