In a large bowl, combine the bread flour, sugar, and salt.
Dissolve the instant dry yeast in warm milk and let it sit for about 5 minutes until foamy.
Add the egg and yeast mixture to the dry ingredients, stirring to combine.
Mix in the melted butter and knead the dough until it is smooth and elastic. This can be done by hand or with a stand mixer.
Cover the dough with a damp cloth or plastic wrap and let it rise in a warm place for about 1 hour, or until it doubles in size.
2. Prepare the Potato Filling:
Peel and cut the potatoes into chunks. Boil them in salted water until they are tender.
Drain the potatoes and mash them with salt, pepper, and heavy cream or milk until smooth.
Stir in the mozzarella cheese until well combined. This will add a gooey texture and delicious flavor to the filling.
3. Assemble the Buns:
Preheat your oven to 180°C (350°F).
Punch down the risen dough and divide it into equal portions (about 10-12).
Flatten each portion into a disk and place a spoonful of the potato filling in the center.
Pinch the edges of the dough together to seal the filling inside, and shape the dough into a ball.
Place the filled buns on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
4. Prepare for Baking:
Brush the tops of the buns with milk to ensure a golden, glossy finish.
Bake in the preheated oven for 20-25 minutes, or until the buns are golden brown and cooked through.
5. Finish the Buns:
Once baked, brush the tops of the buns with melted unsalted butter for extra flavor and a shiny appearance.
Sprinkle with chopped parsley if desired for added color and freshness.
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