These potato buns are incredibly soft and fluffy thanks to mashed potatoes in the dough. Ideal for burgers, sandwiches, or as dinner rolls.
🍔 If you love buns, you absolutely have to try this version!
If some of the terms used in this page are unknown, you are invited to read the Glossary of the terms.
🧪 Theory:
Strong Flour (type 0 or 00 with 13.5g proteins)
24% Mashed Boiled or Roasted Potatoes
40% Whole Milk
1.4% Fresh Yeast (or use Dry/fresh yeast converter)
6% Sugar
1% Diastatic Malt (Optional)
10% Whole Eggs
2% Salt
10% Butter
A lot of LOVE
Dough balls 120g
Trays with baking paper
Egg wash
Sesame or other seeds (optional)
📝 Recipe:
1000g Strong Flour (type 0 or 00 with 13.5g proteins)
240g Mashed Boiled or Roasted Potatoes
400g Whole Milk
14g Fresh Yeast (or use Dry/fresh yeast converter)
60g Sugar
10g Diastatic Malt (optional)
100g Eggs (2 large whole eggs)
20g Salt
100g Butter
A lot of LOVE
16 dough balls of 120g each
For topping:
– egg wash: 1 egg yolk and same amount of whole milk
– Sesame or other seeds (optional)
👩🍳 Procedure
- Mixing / Kneading
- Puntata in an oiled container with lid until it double/triple in size
- Staglio
- Shaping
- Appretto until it double in size in trays with baking paper
- Brush with the egg wash mixture
- Sprinkle with sesame seeds (optional)
Note: If you don’t want them too puffy, press them lightly with an oiled hand after 10 minutes of appretto.
Cook in preheated static oven at 180℃ (355℉) for 20 minutes (if possible 10 minutes with steam then 10 minutes without steam) or until golden brown.
When ready remove from the tray and put in cooling rack.