Ingredients

• 3 cups All-purpose flour
• 1 cup Warm milk
• 2 1/4 tsp Instant yeast
• 2 tbsp Sugar
• 1 tsp Salt
• 3 tbsp (melted) Butter
• 3 medium-sized (peeled and cubed) Potatoes
• 1 small (finely chopped) Onion
• 2 tbsp Vegetable oil
• 2 tbsp Sour cream
• 1 (beaten for egg wash) Egg

Instructions

1. 1

   In a large bowl, combine 1 cup of warm milk, 2 tablespoons of sugar, and 2 1/4 teaspoons of instant yeast. Let it sit for 5-10 minutes until foamy.

2. 2

   Add 3 cups of all-purpose flour, 1 teaspoon of salt, and 3 tablespoons of melted butter to the yeast mixture. Stir the dough until it comes together.

3. 3

   Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm place for 1 hour or until doubled in size.

4. 4

   While the dough rises, prepare the potato filling. Boil 3 medium-sized peeled and cubed potatoes in salted water until soft, about 15-20 minutes.

5. 5

   In a small pan, heat 2 tablespoons of vegetable oil and sauté 1 finely chopped small onion until golden and soft.

6. 6

   Drain the boiled potatoes and mash them with 2 tablespoons of sour cream. Stir in the sautéed onions and season with salt and pepper to taste. Set aside to cool.

7. 7

   Once the dough has doubled, punch it down and divide it into 12 equal pieces.

8. 8

   Roll each piece into a ball, then flatten it into a small circle using your hands.

9. 9

   Place a tablespoon of the potato filling in the center of each dough circle, then pinch the edges together to seal and form a bun.

10. 10

    Preheat your oven to 375°F (190°C). Place the filled buns seam-side down on a parchment-lined baking sheet.

11. 11

    Brush the tops of each bun with the beaten egg to give them a golden color as they bake.

12. 12

    Bake in the preheated oven for 20-25 minutes or until golden brown on top.

13. 13

    Serve the Pyrozhki warm and enjoy!