Rome's Sloppy Joes

1. Stage

Place your potatoes in a medium sized pot with enough water to cover them and bring to boil over high heat. Once it comes to a boil reduce your heat to about medium low and cook until fork tender that should be about 8-10 mins .

2. Stage

Drain your potatoes putting about 5 tablespoons of the water to the side, place the potatoes back in the pot on the stove and cook on low heat for about 1-2 mins to cook of the moisture.

3. Stage

Measure out 1 cup of potatoes in a medium sized bowl and process your potatoes in a food mill, ricer or with just a potato masher until smooth, like mash potato consistency. Add the butter and mix until the it’s completely melted , place foil over the bowl to keep warm while the dough gets going

4. Stage

In the bowl of a stand mixer add your flour, salt , sugar, yeast and mix together. Then add your potato mixture and mix by hand until combined . Add 2 egg and the 10 tablespoons of potato water to the bowl, using a dough hook attachment mix on low speed until the dough is soft and sticky, about 8-10 mins. The dough should still be warm.

5. Stage

Remove the dough from the bowl and shape into a ball, lightly grease your mixing bowl and return to the bowl, cover with plastic wrap and place in a warm spot until it’s doubled in size about 30-40 mins. The warmer the kitchen the less time needed.

6. Stage

Turn the dough onto a lightly flour work area and pat it out into a 8 inch square and cut the square into 8 equal pieces; separate the pieces and cover them loosely with plastic wrap to prevent a skin from forming on the top. Working with one at a time, roll the dough rounds into tight balls and return them to the work surface under the plastic wrap; allow them to rest for 15 minutes.

7. Stage

Line two large baking sheets with parchment paper. Firmly press each dough round into a 3 ½-inch disk, pushing out large pockets of air from the dough. Line the disks up on the baking sheets and cover loosely with plastic wrap. Allow the dough to proof at room temperature until almost doubled in size, another 30-40 minutes. While the dough proofs, preheat the oven to 425° F with the racks in the two center positions of the oven.

8. Stage

In a small bowl mix the last egg with a tablespoon of water and brush the top of the buns with this mixture. This is called an egg wash. Sprinkle sesame over top 

9. Stage

Place your buns into the oven for about 10-15 mins turning the pan 180 degrees halfway through baking. Bake until golden brown, let cool on a wire rack.

10. Stage

Heat your olive oil in a large skillet on medium high heat, add your bell pepper and cook for about 3-4 mins until the peppers soften a bit. Add your onions and celery to the pan, stirring occasionally until the onions become translucent. Add garlic and cook for less than a minute .

11. Stage

Add your ground beef to the pan and break it up into small fine pieces with the back of your spoon or spatula . Cook until somewhat brown but still pinkish, about 4-5 mins.

12. Stage

Add your spices, tomato puree, Worcestershire sauce, and ketchup and cook for about 7-8 mins. If your mixture is too thick for your liking add water to thin it out.

13. Stage

Serve on buns and enjoy, I like to toast my buns before serving!