Basil Oregano Potato Buttermilk Burger Buns

Steps

1. Prepare the potato first: put the potato cubes in a covered microwave-safe bowl and microwave 6 to 8 minutes until very tender, then mash until smooth and let cool to lukewarm, about 15 minutes.
2. While the potato cools, warm the buttermilk gently to about 95°F (35°C); it may look slightly curdled, which is fine. Chop the basil.
3. In a large bowl, whisk the bread flour, sugar, instant yeast, salt and two-thirds of the oregano.
4. Add the mashed potato, warm buttermilk, lukewarm water, three-quarters of the olive oil (30 g) and the chopped basil; mix into a shaggy dough. The liquids give about 58% hydration, with the potato adding extra moisture, and about 2% salt.
5. Knead 10 to 12 minutes by hand or 7 minutes in a stand mixer until smooth, soft and slightly tacky.
6. Cover and let rise at about 75°F (24°C) for 60 to 90 minutes, until doubled in size.
7. Line two baking sheets with parchment and sprinkle them with half of the cornmeal. Divide the dough into 12 equal pieces (about 90 g each), shape into tight balls, set them on the sheets and flatten each to about 3½ inches wide.
8. Cover loosely and proof at about 75°F (24°C) for 45 to 60 minutes, until puffy and the dough springs back slowly when poked. Near the end, preheat the oven to 375°F (190°C).
9. Brush the buns with half of the remaining olive oil (5 g), then sprinkle with the remaining half of the cornmeal and the remaining third of the oregano.
10. Bake 18 to 22 minutes, rotating the sheets halfway, until golden and 190°F (88°C) in the center.
11. Brush the hot buns with the last of the olive oil (5 g) for a soft top.
12. Cool the buns on a rack at least 30 minutes before slicing.