Store-bought apple butter pulls double duty in these marvelous morning buns: it's spread onto the dough before rolling, and it's simmered with brown sugar and butter for the sticky-sweet glaze. Toasted pecans and dried currants scattered throughout add just the right amount of texture.

INGREDIENTS:

Dough
?6 tablespoons unsalted butter, melted, plus more, room-temperature, for bowl and dish
?1 medium russet potato (8 ounces), peeled and cut into 1-inch pieces (1 1/4 cups)
?1 cup whole milk
?2 ¼ teaspoons active dry yeast (not rapid-rise; one whole 1/4-ounce envelope)
?2/3 cup granulated sugar
?1 large egg
?3 ½ cups bread flour, plus more for dusting
?1 ½ teaspoons kosher salt

Filling
?3 tablespoons unsalted butter, room temperature
?3 tablespoons apple butter, such as Red Jacket Orchards ?2/3 cup packed light-brown sugar
?1 teaspoon ground cinnamon
?Pinch kosher salt
?1 cup chopped toasted pecans
?½ cup dried currants or chopped raisins

Glaze
?¾ cup packed light-brown sugar
?4 tablespoons unsalted butter

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