These potato buns have become a landline at home. Same for bringing snacks to the beach or countryside as it is to watch a movie in front of a burger.
Today I bring it in homage to all the parents of the world, because this recipe is perfect the same for a picnic on the beach or the mountain, as to prepare the best burger in the world any afternoon of football at home.
They are also perfect for breakfast with some butter and jam or chocolate cream and hazelnuts. Perfect to enjoy as a family a weekend wherever you are.
I discovered them on the blog Bread in 5 of Zoe Bakes, one of my favorite bakers in the United States, and I recommend you, although I have modified the recipe using milk, different amounts of some ingredients and more flour than she uses.
The best thing about the recipe is that you can make it with wholemeal flour and they will be equally rich
- 280g warm milk
- 225g potatoes cooked with skin
- 115g unsalted butter, melted
- 2 large eggs, room temperature
- 45g sugar
- 8g dried baker's yeast
- 11g salt
- 550g white wheat flour
- 30 g extra white flour (if you use wholemeal flour the same you don't need to put more flour)
To paint the muffins
- 1 egg, beaten
- 1 tablespoon water
- Seeds, for sprinkling (optional) – you can use sesame seeds or a bread seed mixture – I used black and white sesame seeds and poppy seeds
We peel the potatoes and pass them through a puree raisin. I I use this I've had a thousand years ago and it's going great.
Mix the warm milk potato, butter, eggs, sugar, yeast and salt in a large bowl or large bowl.
We incorporate the 550 g of flour with a spoon until all the flour is incorporated.
We cover (with a rag, with film paper or like me with a shower beanie that I also reuse because it fits any size of bowl) and let it rest at room temperature for about two hours (I leave it in the oven off because there are no currents that can make it not rise well).
Once rested, the dough must be cooled because it is very sticky and we will not be able to work it until it cools down. That's why we cool the dough for at least 2 hours in the fridge or overnight.
Once cooled, if necessary, we add the 30 g of flour to make it easier to work the dough, and divide it into pieces of about 90 g (this dough will make about 14 rolls, but you can make them bigger if you want and they will come out less).
We form balls with each piece by rolling it on the work surface. We can make the buns without mold, but they won't keep the shape. To bake them, we can use kitchen rings or like me, who used a muffin mold with 6 holes.
We flatten the balls a little so they get into the mold. We grease a piece of paper and place it on the untightened mold and let the buns rest for 30 to 60 minutes (depending on the temperature of your kitchen), until the dough starts to peemp over the rings or mold, and when you touch them, they look like a soft cloud
Put a rack in the center of the oven and preheat the oven to 175 degrees.
Using a cooking brush, paint the muffins with the beaten egg and sprinkle with the seeds.
We bake for 20 to 25 minutes until golden brown (if our oven has steam function we can use it to make the buns even tenderer. If we don't have it we can put a container full of water on the bottom of the oven).
Tips and Tricks
- You can use them for burgers or sandwiches. They'll be delicious
- Difficulty: easy
- Preparation time: 15 minutes plus 5 hours of rest plus 25 minutes of oven
- Rations : 14 buns of about 90 g that are medium, but if you want them bigger you can make them 100 g and you will get less