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Potato rolls 🥔

Potato Buns

Makes: 8
Prep time: 30 mins + 2 hours approx rising time
Cook time: 40 mins

Ingredients
2 brushed potatoes (Sebago, Dutch cream, Russet, Maris Piper), peeled, chopped
1 cup (250ml) buttermilk, warmed
7g packet (2½ tsp) dried yeast
¼ cup (55g) caster sugar
80g unsalted butter, diced, at room temperature
2 eggs
3⅓ cups (500g) bread flour
1 tsp salt
Method
Place the potatoes in a saucepan of salted water. Bring to a boil over medium-high heat, cook for 12-15 minutes until fork tender.
Drain potatoes and let them steam in the colander for a couple of minutes to remove excess water.
Mash the potatoes in a medium bowl using a hand masher or potato ricer and set aside 1 cup worth.
Mix the milk, yeast and 1 tbsp of the sugar in the bowl of a stand mixer and let sit for 10 minutes, until it becomes foamy.
Add remaining sugar, butter, 1 egg, half the flour, warm mashed potato and salt and fit the dough hook attachment.
Mix on low speed until a shaggy dough forms, then add the remaining flour. Increase the speed to medium, and mix for 5 minutes, until the dough is pulling away cleanly from the sides of the bowl.
Place dough in a lightly oiled bowl, cover with plastic wrap and let rise in a warm, draft free place for 1-1½ hours until doubled in size.
Punch dough down and transfer to a lightly floured bench, divide into 8 equal pieces.
Shape each piece into a tight ball and place on a large oven tray lined with baking paper, 5cm apart from each other.
Cover loosely again with a clean tea towel or oiled cling wrap and place in a warm place until risen again about 50% (approximately 30 minutes).
Preheat oven to 190°C fan forced (375°F).
Whisk remaining egg and brush tops of rolls lightly.
Bake for 15-18 minutes, or until light golden. Cool on the tray for 15 minutes, before transferring to a wire to cool completely before slicing and using for your favourite sandwich.

#cooking #baking #shorts

25 Replies to “Potato rolls 🥔”

  3. We had premade potato rolls delicered at the nursing home i used to work at they would never last long between the residents and me

  4. Easily go back to store bought. Know why? I work too much and I’m lazy because of it.

  7. Cracking it into another container also prevents the whole thing to be fucked if the egg happened to have spoiled

    Especially useful for recipes that calls for a lot of eggs.

  9. Sorry, I have a job and I don't make cooking videos for a living so I don't have hours and hours to make this shit from scratch. lol

  10. Never been called broke by a mixer before, first time for everything I guess

  17. When you make it, it's perfect.
    When I make it, I get charged with a felony. 😂

  18. These look absolutely incredible and would for sure crush the store-bought versions in everything but convenience!

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