Potato buns
This makes 6 really large buns. You have been warned.
(Update-I've made these into 8 buns and just shaped and baked them on a sheet pan)
We liked this one because they were light and fluffy. We've tried a sourdough version but they ended up a little dry / tough.
Using weights on this one. You should be baking using a scale, yo!
360 g AP flour
46 g potato flour (or 43 g instant potatoes)
28 g milk powder
25 g sugar
2 tsp instant yeast
8 g salt
4 tbs very soft butter
284 g lukewarm water
Mix all your ingredients in a stand mixer until you have a soft dough
In a lightly oiled bowl, cover and let the dough rise in a warm place for an hour or until doubled
Turn out and divide into 6 balls
Put them into a lightly oiled hamburger bun tray, flattening them a little bit
Cover with a clean towel and let rise 60 - 90 minutes or until almost doubled
When you about the to end of the second rise, turn on the oven to 350
Bake 15- 20 minutes or until lightly golden brown
If desired, top with melted butter
If desired, toast your bun before adding all the tasty things to your hamburger
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