baking · vegetarian
Soft potato rolls
Rich, squishy, golden burger buns made with potato water, potato starch and extra egg yolks, like a homemade version of the store-bought potato roll.
- Time
- 150min
- Steps
- 6
Ingredients
Tick what you already have.
Allergens
Contains milk, egg and wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
What did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
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Equipment
You'll need: Oven, Stand mixer.
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Method
-
1
Stir the yeast into the warm milk.
-
2
In a stand mixer, combine the flour, sugar, salt and potato starch. Add the milk, potato water and butter and mix with the dough hook.
-
3
Add the eggs and yolk one at a time and knead 8-10 minutes until smooth, shiny and elastic.
-
4
Cover and let rise until doubled, about 1 hour.
-
5
Divide into 6 pieces and shape into tight, domed balls. Proof on a lined tray for about 1 hour until nearly doubled.
-
6
Brush with egg wash and bake at 190°C (375°F) for 15-18 minutes until deep golden. Cool on a rack.
