Potato Rolls

Light and fluffy buns for the perfect burger.

Potato Rolls

Ingredients

• 575gr bread flour (all purpose works fine too)

• 175gr mashed potatoes (just boil potatoes and mash them)

• 250ml full fat milk

• 60ml water (35 to 38°C)

• 60gr softened butter

• 60gr sugar

• 1 egg (beaten)

• 10gr salt

• 9gr yeast

• oil (for resting your dough)

Method

*you will need a stand/hand mixer, or strong arms, up to you.

- Heat the milk to a fast boil, then set aside and allow to cool.

- Add yeast to the warm water and stir. Leave it to bloom for 5 mins, until foamy.

- In the bowl of your stand mixer (or the bowl you choose to use if don't have one), using the paddle attachment, add the milk, potato, butter, sugar and egg, and mix until combined.

- Add the yeast and mix on medium slow.

- Change the paddle attachment for the dough hook and slowly add your flour, turning the mixer to medium speed. Allow to knead for 5-7 minutes.

It will be well mixed but sticky, that's FINE.

- Turn the dough out onto a floured surface and knead with your hands until smooth and not sticky.

- Place the dough in an oiled bowl and cover it with cling film. Allow to rise for 1.5 hour, until at least doubled in size.

- Turn dough onto a floured surface and knead gently.

- Cut into 100gr pieces.

- Shape the pieces into balls. At this stage you want them to be around 2cm thick.

- Place balls on a lightly oiled tray and cover them loosely with a towel. Allow them to prove for 30-45 minutes.

- Once proved, poke them, they will spring back to shape. It's magic.

- Preheat your oven to 180°C and then bake the rolls for 10-12 minutes. Keep an eye on them you might need to move them around a bit to get an even colour.

- OPTIONAL. You can brush the buns with a little bit of melted butter for a bit of decadence and leave in the oven for 1 more minute.

- Remove from oven and allow to cool. You can then store them in an airtight container for a couple of days.