Makes: 12
Prep Time: 30 mins Plus 2-3hr proofing
Cook time: 15 min
Things you need:
Buns
140g cooked mashed (riced) potatoes
47g potato cooking water
600g All purpose flour
200g whole milk
58g unsalted butter (room temp)
1 large egg (58g)
25g sugar
14g salt
4g instant yeast
Steps:
Cook potatoes and rice them to make mash. Cool and set aside. Remember to save 47g of the cooking liquid for later.
Mix all the flour, sugar, salt and yeast first in a stand mixer bowl.
Add the cooled mash potato. Mix for 30 seconds on medium. Add the milk, egg and potato cooking liquid. Mix for 30 seconds to 1 minute. Add the butter. Mix for 5 mins on medium high. Check if gluten has formed as per video. Mix another couple of mins until it is.
Turn dough out onto a floured surface and briefly knead for 30 sec. Put into a greased bowl and cover with a damp tea towel until almost doubled in size. Up to 40 mins should do it.
Degas and shape into a ball as per video and let it proof again in the same bowl, covered for 1 hour.
After this divide dough into 90-94g pieces and roll into buns. Put on trays lined with greaseproof paper, cover with tea towels and let proof until doubled in size up to 1 hour.
Optional step egg wash before they bake at 375 F for 15 mins. Cool on rack and enjoy with a burger inside it.
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