SUPER SOFT POTATO BUNS
This recipe is adapted from a recipe given to me from one of my best friends. Bryn, thank you.
30 gm fresh yeast (15gm active dried)
2 tbsp caster sugar
2 c warm water (NOT HOT)
6 c high grade flour
1 c mashed potato (1 medium spud = 1/2c)
120 gm butter (melted and cooled)
75 gm milk
2 tbsp flakey salt
In a bowl combine all the ingredients and mix until smooth. Roughly 15 minutes.
If you are using dried yeast combine the yeast, sugar and water in the bowl and leave for 10 minutes before adding the rest.
Once mixed put into a large bowl to allow expansion, cover with glad wrap and leave until doubled in size.
I prefer to make this dough a day in advance and leave in the fridge however up to you.
Once doubled, tip the dough onto a lightly floured surface. Weigh the dough and divide into 10. You will likely need to make each dough ball 91gm.
Large buns cut at 120gm.
Slider buns cut at 40gm.
Shape each piece of dough by folding the sides into the centre and gently tightening by rolling it against your work surface.
Place onto a baking paper lined tray and leave somewhere warm to prove and double. Halfway through proving press the tops down to help flatten each portion.
They will take a little longer if you are using cooled dough.
Preheat oven to 200 degrees.
Thoroughly egg wash. Like double egg wash these babies. The sides are just as important at the top.
Press the tops of each bun like before. See photo attached for my pre oven press.
You can sesame or not.
Bake for 11 minutes. If you can rotate the tray halfway through if your oven cooks unevenly.
Allow to cool before cutting.