Potato Buns on the Tasty Blog

      Recipe:

      Source: https://www.vkusnyblog.com/recipe/kartofelnye-bulochki/

      Notes on ingredients:

      Mashed potatoes. Day-old mashed potatoes work well here. Initially, when hot, it should not be too runny or sticky. Alternatively, you can boil fluffy potatoes and press them through a ricer without adding butter or milk.

      Yeast. The recipe uses dry yeast. If substituting fresh yeast, add three times as much fresh yeast as the amount of dry yeast indicated.

      Flour. This recipe is calculated for standard premium flour with 10.5 g of protein per 100 g. If you use stronger bread flour, note that it absorbs more moisture, so you will need slightly less by weight.

      Milk. For the dough use regular-fat milk — 2–4%. The milk temperature should not exceed 42 degrees Celsius, otherwise the yeast will die.

      Eggs. For the dough use medium eggs — C-1 or M. By weight that's about 50–55 g.

      Butter. You can use any sweet cream butter with a fat content of at least 72%. If replacing with refined vegetable oil, add 30 g of oil and an additional 10 g of milk.

      Sugar. Needed for the yeast to work. Use regular white sugar.

      Let's move on to the preparation.

      Mix milk, water, sugar, salt and butter and heat until warm so that the butter begins to melt.

      Add the mashed potatoes to the mixture and beat everything with a mixer for 2–3 minutes. Dissolve the yeast in this mixture, add 150 g of flour and beat again until smooth.

      Gradually add the remaining flour and knead a smooth, non-sticky dough.

      Place it in a bowl, cover and let it rise in a warm place for an hour. The dough should double in size. Divide the risen dough into 12 balls. From each ball roll out a (not-too-thin) disk.

      Gather the edges of the disk to the center.

      Turn the ball over seam-side down, cover it with your palm like this:

      and make 20–30 circular motions with your hand to secure the knot. Place the balls on a baking sheet lined with parchment (no need to line with Teflon).

      Leave to proof for 30–40 minutes — the buns should increase in volume by 1.5–2 times. Brush the risen buns with an egg yolk beaten with milk. Put them into a preheated oven at 200 degrees Celsius and bake until done and golden, about 20 minutes.

      Serve.

      Enjoy your meal!

      Note: if you put a little more sugar into the dough, you'll get sweet buns for tea. Also, for extra sweetness you can sprinkle sugar on top before baking 😉

      This recipe for potato buns was tested and prepared by chef Tatyana Nazaruk — the author of Vkusny Blog.

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