Potato Buns by bengingi

bengingi

Potato Buns

cook:

4 h

12 servings

As we approach the summer, we’re also approaching grilling season, which makes everyone excited, especially because it brings the people you love together outdoors. Every grilled meat, fish, seafood, or veggie needs a bread to accompany the party. One of my favorite things to grill is hotdogs. I love hotdogs in all shapes and forms, from basic quality to superb high-end ones. To celebrate them respectfully, I figured I need to prepare some buns for them. The best option I can think of for hot dog buns (other than pita—you know I’m the biggest fan of pita) is potato rolls. The potatoes help the dough retain moisture and softness, extending their shelf life while giving a beautiful mild potato flavor to the sandwich. These buns can be made for any sandwich you can think of, but if you ask me, the best pairing is hotdogs or lobster rolls. Happy grilling season!

Ingredients

• 580 gr flour
• 210 gr potatoes (about potatoes), boiled and mashed to a smooth paste
• 170 gr water
• 85 gr butter, softened
• 70 gr sugar
• 10 gr dry yeast
• 10 gr salt
• 2 pasture raised eggs
• Sesame seeds (for topping)
• Egg yolk + a sip of water (for brushing)

Directions

1.
Peel and cut potatoes into 1 inch cubes. Boil them in water for 25-30 minutes, until they are completely soft. Remove them from water and mash them through a potato ricer (to ensure a smooth paste you can mash them twice). Let the potatoes to cool to room temperature.
• 210 gr potatoes (about potatoes), boiled and mashed to a smooth paste
2.
In a stand mixer's bowl, add water, yeast, sugar, eggs, flour, mashed potatoes and salt. Set your mixer on lowest speed. Once a dough starts to form, add the softened butter, one teaspoon at a time. After incorporating the butter into the dough, keep kneading for additional 10 min until it elastic and smooth.
• 170 gr water
• 10 gr dry yeast
• 70 gr sugar
• 2 pasture raised eggs
• 580 gr flour
• 2 1/2 potatoes (about potatoes), boiled and mashed to a smooth paste
• 10 gr salt
• 85 gr butter, softened
3.
Round the dough into a tight ball and place in an oiled bowl for 1-2 hours or until it has doubled in size.
4.
Divide the dough into 12 pieces, 100 gr each. Shape each piece into ball and let them rest for 10 min.
5.
Shaping one ball at a time, place the ball upside down, flatten it with your hand, and roll into a tight cylinder shape.
6.
Place the rolls in an oiled baking tray (9x13 inches), and cover with a towel, allowing them to proof for 30 min. In the meantime, preheat your oven to 350F or 180C.
7.
Brush the buns with the egg wash, sprinkle some sesame seeds on top, and bake for 20-25 min.
• Egg yolk + a sip of water (for brushing)
• Sesame seeds (for topping)
8.
YASSS!