The butter should be soft. 1. Combine warm milk and yeast. Cover and place in a warm spot for 10–15 minutes to activate the yeast. 2. Sift the flour into a large bowl, add the salt, and mix. 3. Add the milk‑yeast mixture and 1 egg, then knead into an elastic dough. 4. Add the 70 g of softened butter in small pieces. Knead until all the butter is absorbed and the dough becomes smooth, elastic, and not sticky. 5. Lightly oil a bowl. Shape the dough into a ball, place it into the greased bowl, and cover with plastic wrap. 6. Let rise in a warm place for 1 hour, until doubled in size. 7. Divide the dough into 6 equal pieces and roll each into a ball. The dough is very elastic and usually doesn’t require flouring the surface. If it sticks, lightly oil your work surface. 8. Place the dough balls onto a baking sheet lined with parchment. 9. Cover with a towel and let rise in a warm place for 20–30 minutes. 10. Preheat the oven to 370°F (about 187.8°C.). 11. Beat 1 egg with 1 tablespoon of water and brush the tops of the buns. 12. Bake for 15 minutes, until golden. 13. Brush the hot buns with softened butter (this keeps them soft longer). 14. Cover with a towel and let cool for 15–20 minutes. SANDWICH IDEAS: - Chicken Salad Sandwich: shredded chicken, mayo, celery, herbs, and a squeeze of lemon. - Egg Salad with Herbs: creamy eggs, dill, chives, and a touch of mustard. - Turkey, Avocado & Cucumber: thin turkey slices, mashed avocado, crisp cucumbers, and greens. - Caprese Sandwich: fresh mozzarella, tomatoes, basil, and balsamic glaze. - Hummus & Veggie: hummus, roasted peppers, cucumbers, spinach. - Mini Sliders: beef or turkey patties with cheese and caramelized onions. - Pulled Chicken or Pulled Pork: slow‑cooked meat with a tangy sauce. - Grilled Mushroom & Swiss: sautéed mushrooms, Swiss cheese, and garlic butter. - Egg, Cheese & Bacon: soft scrambled eggs or a fried egg with crispy bacon. - Avocado & Poached Egg: creamy avocado, soft egg, and chili flakes. - Sausage, Egg & Cheddar. - Smoked Salmon & Cream Cheese: dill, capers, and thin red onion. - Chicken Pesto Sandwich: grilled chicken, pesto, mozzarella, and tomatoes. - Roast Beef & Horseradish: thin beef slices, arugula, and creamy horseradish sauce.

   1. Peel the potatoes and cut them into medium‑sized chunks. 2. Dice the bacon into small pieces. 3. Peel and finely chop the onion. 4. Place the potato chunks into a pot and cover with cold salted water. 5. Bring to a boil and cook until very soft, about 20–25 minutes. 6. Heat a skillet over medium heat. 7. Add the diced bacon and cook until crisp and golden. 8. Add the chopped onion directly into the bacon fat. Sauté until the onion becomes soft, sweet, and lightly caramelized. 9. Add hot water or broth gradually until the potatoes reach a creamy consistency. 10. Season with salt and black pepper. 11. Fold the fried bacon and onions into the mashed potatoes. 12. Taste and adjust seasoning. 13. Spoon into a warm bowl and top with extra bacon or fresh herbs. SERVING IDEAS: - Roast chicken (especially with crispy skin and simple herbs). - Pan‑seared pork chops: the smoky bacon in the potatoes complements pork beautifully. - Meatloaf: a classic, comforting combination. - Grilled or baked sausages: especially kielbasa or bratwurst. - Slow‑braised beef: like pot roast or beef stew, where the potatoes soak up the juices. - Cabbage sautéed with a little vinegar: a rustic, old‑world pairing. - Simple cucumber salad: adds a cool, crisp contrast.