Potato Rolls

A couple of weeks ago I posted my recipe for Brioche Buns and I do love them but these Potato Rolls are my favourite. I had them in burgers or from supermarkets but I never got around to making them.

If you look around, they are usually made with dried potato flakes, potato flour or in this instance, mashed potato.

Ideally you want an unseasoned boiled mashed potato but this recipe actually used leftover mashed potatoes (with butter, milk, salt).

The result was tremendous: I had a roll on its own smeared with butter then again with a burger. The roll is hearty and stands up to the mighty forces of burger juices, sauces, melted cheese.

An easy recipe and one you’re gonna want to make to make your burger even better!

Potato Rolls

(makes 12 rolls)

2 1/2 tsp. dry yeast

3/4 cup tepid water

4 1/4 cups all-purpose flour

3 Tbsp. sugar

2 tsp. salt

6 Tbsp. unsalted butter (room temp)

1 large egg. room temp.

1 cup leftover mash potato (room temp)

Garnish

1 large egg

1/4 cup sesame seeds

1. Into a large cup, add the warm water, pinch of sugar and add the yeast, stir. Allow a few minutes for the yeast to bloom.
2. Meanwhile, into a bowl, add the flour, sugar, salt and butter and use your hands to mix the butter into the flour.
3. Attach the dough hook to your stand mixer and add the egg and mash potato and begin mixing. Add your yeast mixture and mix until flour begins to come off side of the bowl. If dough a little sticky, add a bit of flour.
4. Place your dough on your work surface with a little dough and knead until dough is smooth. Drizzle some vegetable oil into a large bowl, place the dough in, roll it around so that its covered in the oil. Cover with plastic wrap and allow to rise for about 2 hours.
5. Line a baking sheet with parchment paper. Punch down the dough and divide dough into 12 equal parts (120 gr. each) and roll each into a ball and place 3 inches apart on baking sheet. Let buns rise in a warm place for 1 to 2 hours (I use proofing function in my oven).
6. Beat remaining egg with 1 Tbsp. water and brush top of buns and sprinkle with sesame seeds. Bake until golden brown, about 20-25 minutes. Allow to cool completely before using for burgers.