Wash the potatoes and boil them for 20 minutes

Peel while they are still warm. Cut in half and push each half through a ricer.

Heat the buttermilk to a lukewarm temperature and dissolve the dry yeast in the buttermilk.

Whisk together the all-purpose flour, pinches of salt, and white granulated sugar.

Add the potatoes and yeasted buttermilk and knead into a smooth dough.

Cover with a kitchen towel and store in a warm place for 40 minutes.

Toast the almond leaves in a small frying pan. Set aside.

Wash the ramps and pat dry. Trim the roots off the bulb ends.

Roughly chop into pieces.

Place the almond leaves and the ramps in a food processor, add the shredded cheese, and purée.

Whip the butter and salt until fluffy.

Mix in the ramp almond purée.

Taste for bitterness and add a pinch or two more sugar.

Grease and flour the wells of a cupcake pan.

Remove the dough from its warm place and knead it. Add a bit more flour if the dough is too sticky.

When the dough is smooth and pliable, roll it out into a rectangle shape. If the dough is too sticky, roll it out on top of parchment paper.

Spread the dough with the butter mixture. Leaving a 1/2 inch wide frame all around the edges.

Starting from the long side, tightly roll the dough into a log.

Use a sharp knife to cut the log into 12 pieces and fit each piece into the greased wells of the cupcake pan.

Cover the pan with a dishcloth. Store in a warm place for 25 minutes. They will rise slightly.

Preheat the oven to 350F.

Beat the egg and brush it over the tops of each.

Bake for 15 minutes or until the rolls become lightly browned.

Let them cool in the pan for 10 minutes.

Transfer to a serving plate or bread basket and serve warm with or without butter.