Use starchy potatoes. The potatoes together should weigh about 10 ounces total.
I made these with grey poppy seeds, which is a specialty from the Austrian region of Waldviertel, but you can also make them with regular poppy seeds, just make sure they are freshly ground.
If dough is too dry, add more milk, 1 tablespoon at a time. If too sticky, add more flour, 1 tablespoon at a time.
If the buns don't all fit in 1 greased pan, put them in a second small greased dish. If the tops of the buns are getting too dark before the bake time is up, cover loosely with aluminum foil.