1485. Potato Bread Buns

Soft yeast breads are not my favorite thing to make, but I sure to appreciate them. This recipe can be made into buns for burgers, or rolls for quick sandwiches. Either way, the extra-softness of the bread comes from mashed potato.

Stored properly in a sealed bag, they keep well for up to two days in an air-conditioned room. Otherwise I recommend freezing for up to a month.

Ingredients:

3 cup flour

1 tsp salt

2 eggs

5 Tbsp butter, softened

3/4 cup buttermilk

1 Tbsp honey

2 1/2 tsp dry yeast

1/2 cup mashed potato

1 egg, extra

Method:

Stir mashed potato with buttermilk. Let cool until mixture is warm, not hot.

Into the warm to lukewarm potato buttermilk mixture whisk honey, yeast and one tablespoon of flour. Whisk well and let sit for 5-8 minutes until foamy on the top.

Meanwhile measure flour (3 cups) into a bowl of your stand mixer, stir in salt, set aside. 

Make a well in the flour, add the two eggs, softened butter and pour in all of the yeast mixture. Stir till combined.

Knead until a soft dough is formed. If the dough appears too wet add up to 1/4 cup flour, adding flour by tablespoons.

Dump the dough onto a lightly floured work surface and knead it for 30 seconds to a minute until it comes to a ball.

Return the ball of dough into a lightly oiled bowl, cover and let rise in a warm place for 1 hour.

Once the dough has risen, invert the bowl with the risen dough onto a lightly floured parchment sheet or silicone mat and divide it into eight equal portions.

Shape each piece of a dough into a ball or a roll. Transfer onto a baking sheet lined with a parchment or silicone mat. Cover buns with kitchen towel and let rise for 45 minutes. Preheat oven to 375F.

Then brush with an egg wash (extra egg). 

Bake in the preheated oven, until golden brown, about 18-20 minutes.

Remove from the oven, and cover freshly baked hot buns with a dry kitchen towel for 15 minutes. Remove the towel and let cool completely.

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