Ever since I heard of potato buns, I wanted to bake them and I got a chance when I decided to do a bread theme for September Mega Marathon. But after some days, I had a change of mind and did some other themes for it. I had these rolls baked before changing my mind, so it was in my drafts. And when Pavani, our host for Bread Bakers this month gave the theme as Fall Fruits and Vegetables, she had potatoes included in the list. I at once decided to feature the recipe for the theme.
I have never tasted potato buns and so I had no idea what to expect when baking these rolls. Once the rolls came out of oven, I was so surprised and equally happy to find that the rolls were ultra soft to touch. This softness is so different from the other bread rolls I have made in the past and it is surely the work of the mashed potatoes in the dough. I made a small batch of just four rolls, and all the rolls got over on the same day. It was just amazing.
We tried the first roll just like that to see how it tastes, but the other three, I made sandwich out of them. I made some caramelized onions and some potato sauté which was wonderful as the filling for the sandwich. As Sruti has become a fan of caramelized onions, she loved it so much. I am so tempted to try it again while drafting this post. It is that yum. Do try and share your results with me.
Makes 4 Rolls
Mashed Potato – 1/4 cup
Honey 1/2 tbs
Instant Yeast – 1 1/4 tsp
Butter -1 tbs
Flour / Maida – 1 1/2 cups
Salt – 3/4 tsp
Water – 1/2 cup
In a bowl mix together flour, salt and yeast.
Add in the mashed potatoes and mix well. To avoid lumps in potatoes, pass it through a metal sieve.
Add butter, honey and water and mix to form a soft dough.
Transfer to counter and knead it for 8 -10 minutes.
Place in a well oiled bowl, coat the top of the dough with oil and cover with cling wrap.
Set aside until double.
Remove dough from bowl, and divide it into 4 equal portions.
Shape each into a log and roll it tightly.
Pinch ends and place the log seam side down in a greased baking tray.
Cover and set aside for 20 minutes.
Preheat oven to 220C.
Apply milk wash and bake the buns for 15 minutes in the preheated oven.
Remove and cool on wire rack.
This month’s for BreadBakers’, we are baking bread with fall fruits and vegetables, for example, apples, grapes, pears, sweet potatoes, cauliflower, broccoli, acorn squash, butternut squash etc. Our host of the month is Pavani at Cook’s Hideout.
Check out what our fellow bakers have come up with:
- Apple & Olive Oil Boulé from Food Above Gold
- Apple Cider Muffins from A Baker’s House
- Apple, Pear and Persimmon Stuffed Brioche from A Shaggy Dough Story
- Baked Cauliflower Breadsticks from Sneha’s Recipe
- Broccoli Burger Buns from Herbivore Cucina
- Brown Sugar Pumpkin Apple Bread from A Day in the Life on the Farm
- Chilli and Cheddar Potato Rolls from Mayuri’s Jikoni
- Easy Apple Banana Bread from Food Lust People Love
- Figs Quick Bread from Basic N Delicious
- Harvest Bread with Sweet Potato from Cook’s Hideout
- Kartofel Khleb – Russian Potato Bread from Ruchik Randhap
- Potato Bread Rolls from Gayathri’s Cook Spot
- Pumpkin Challah from Passion Kneaded
- Sauerkraut-Nut Bread from Palatable Pastime
- Savoury Potato Rose Rolls from Sara’s Tasty Buds
- Spiced Apple Star Bread from Hostess At Heart
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.
We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to email@example.com.