Start by combining the instant potato flakes with 160g boiling water and mix until it forms mashed potatoes. Set aside to cool and grab a stand mixer.

Once the potatoes cool slightly, combine them in a mixing bowl with the flour, yeast, sugar, salt, 1 egg, and the remaining water. Mix on low for 4-5 mins or until a rough dough forms.

Scrape the sides if needed, add the softened butter, and continue to mix for 3 mins or until fully incorporated, the let it need for an additional 15 mins or until the dough is sticky and elastic.

Remove the dough and form it into a ball and seal the seam at the bottom. Place it back in the bowl after greasing it and cover to let rise in a warm area for 90 mins.

Pinch the dough out, then remove and divide into 8 equal portions and form into small dough balls. Then place them on a parchment lined baking sheet and lightly press them down before you cover them to proof for about 40 minutes.

Preheat the oven 350°F, then brush the tops of the buns with egg wash and bake for 20 minutes or until the buns are golden brown and sound hollow when tapped on the bottom. Let them cool and enjoy!!