Deep-Dish Cinnamon Buns

• 1 medium russet potato, peeled and cut into 1/2-inch pieces
• 2 teaspoons active dry yeast
• 1/2 cup granulated sugar
• 1 3/4 teaspoons table salt
• 15 tablespoons unsalted butter, melted, divided
• 1 large egg
• 4 1/2 to 5 cups all-purpose flour
• 2 cups unpacked light brown sugar
• 1 tablespoon plus 1 teaspoon ground cinnamon

1. Place the potato in a medium saucepan and cover with 2 1/2 cups water.
2. Bring to a boil and cook until the potato pieces are very tender, about 15 minutes.
3. Drain the potatoes, reserving 1 1/4 cups liquid and the potato pieces in separate bowls.
4. Cool the potato liquid until it is lukewarm (110 to 115 F.).
5. Add the yeast and let sit for 10 minutes.
6. Mash the potato pieces until smooth.
7. Measure 1/2 cup mashed potato.
8. Using an electric mixer fitted with the paddle attachment, mix together the yeast mixture, mashed potato, granulated sugar, 1 1/2 teaspoons of the salt, 6 tablespoons of the butter, and the egg.
9. Mix on low for 15 seconds.
10. Add 2 cups of the flour and mix on low speed until thoroughly blended, about 1 minute.
11. Switch to the dough hook attachment.
12. Add 2 1/2 cups flour and knead at medium speed, adding more flour as needed to make a soft, elastic dough, about 10 minutes.
13. Scrape the dough into a large plastic bag with enough room for the dough to expand 1 1/2 times in size.
14. Seal the bag and place it in the refrigerator to rise overnight.
15. Turn out the dough onto a lightly floured surface and knead it a few times to soften.
16. Portion the dough into 16 equal pieces and roll each portion into a smooth ball.
17. Mix 8 tablespoons of the butter and the remaining 1/4 teaspoon salt in a large, shallow bowl.
18. Mix the brown sugar and cinnamon in a separate large, shallow bowl.
19. Dip each bun in the butter, coating the entire surface, and then roll it in the brown sugar.
20. Make sure there is plenty of the sugar and cinnamon mixture on each bun.
21. Using a pastry brush, grease a 9 x 13-inch baking dish with the remaining 1 tablespoon butter.
22. Place the buns in the dish, cover them with a piece of oiled plastic wrap, and let them rise in a warm, draft-free space until they are 1 1/2 times their original size, 45 minutes to 1 hour.
23. Preheat the oven to 350 F.
24. Bake the buns for about 25 minutes, or until they are light golden on top and a toothpick comes out clean when inserted in the middle of the center bun.
25. Remove the buns from the oven and immediately turn them out onto a serving platter.
26. Let the buns cool for at least 5 minutes.
27. To serve, cut apart the buns.
28. Place each bun on a small plate and drizzle with the syrup from the bottom of the baking dish.
29. You can prepare the buns in advance, freeze them, and reheat them.
30. Let the buns cool, wrap them in plastic wrap, and freeze for up to 1 month.
31. To reheat, unwrap the buns and bake them in a 350F.
32. oven for about 30 minutes.

russet potato, active dry yeast, granulated sugar, salt, unsalted butter, egg, flour, brown sugar, ground cinnamon

Taken from www.epicurious.com/recipes/food/views/deep-dish-cinnamon-buns-387837 (may not work)