isn't this a happy sight? They look so cheerful and plump. Better yet; they're low cholesterol. That's right. The dough for these is made of flour, water, yeast, and mashed boiled potato and potato water. (As in, not butter, like most of these delectable doughs.) The only real difference is that the bun itself tastes more like a lightly sweetened potato bread bun, rather than a super fluffy calorie-whammy. So, if you like potato bread (I pretty much like potato anything), these are a great option! Plus, without all that butter and fat in the dough, I think it's okay to make a cream-cheese frosting for these (and, in fairness, I do think they need some kind of icing on them). I made mine with neufatchel.
They're really good, too. I've been making these for about 8 years now, though I don't do it often because they really are a lot of work. I like to put extra raisins and chopped nuts in. Give 'em a whirl!