POTATO BREAD AND BUNS WITH POTATO STARCH
This yeast bread recipe uses potato starch that I keep on hand and makes a soft bun for burgers, dogs, and BBQ sandwiches.
Provided by Red_Apple_Guy
Categories Breads
Time 35m
Yield 10 buns, 5-7 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients well and let sit covered for 10 minutes. Knead for 5 to 8 minutes and tip onto the counter dusted lightly with flour.
- Stretch the dough into a rectangular shape and fold it letter-style top to bottom and side to side.
- Place in an oiled straight-sided container and cover with plastic wrap. After 15 minutes, stretch and fold the dough again and return to the container.
- When the dough is twice it's initial size, remove from bowl and on lightly floured surface, divide into 10 pieces weighing 85 g each (approximately).
- Round each piece on the counter by pressing down as you circulate your hand in a counter-clockwise direction until the piece is a smooth ball.
- Press each dough ball flat with floured hands, repeating as needed over the next 10 minutes and place on a pan or sheet lined with parchment paper.
- Preheat oven to 375°F.
- Cover with oiled plastic and let proof for about 30 minutes or so until the dough has risen about 1 1/2 times it's volume.
- Brush with egg wash if desired and bake for 7 minutes.
- Rotate pan and bake for 7 more minutes until 190F internally.
- Cool buns on a rack until room temperature.
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Mourad Sheriff
[email protected]These buns are a bit more time-consuming to make than some other recipes, but they're definitely worth the effort. They're so delicious and flavorful.
BEN IXCAQUIC
[email protected]I'm not sure what I did wrong, but my buns turned out really dry. I think I might have over-kneaded the dough.
Leon Carson
[email protected]These buns are so soft and fluffy, they practically melt in your mouth. I could eat them every day!
Foysal Ahmed
[email protected]The potato flavor in these buns is really unique and delicious. It's a great way to change up your bread routine.
Bernaldo Jr
[email protected]These buns are perfect for people with gluten sensitivities, as they are made with potato starch instead of wheat flour.
Immo Imran
[email protected]Potato bread and buns with potato starch are a great way to use up leftover mashed potatoes. They're also a good source of fiber and potassium.
Maria Hussain
[email protected]I don't know what went wrong, but my buns turned out like hockey pucks. They were hard and dense, and I couldn't even eat them.
Bassey Goodnews
[email protected]These buns were a bit of a disappointment. They were dry and crumbly, and the potato flavor was barely noticeable. I won't be making them again.
Jack Walker
[email protected]These buns were a bit too dense for my liking. I also found the potato flavor to be a bit overpowering. However, my husband really enjoyed them, so it's probably just a matter of personal preference.
Toqeer Ahmad
[email protected]I'm not a huge fan of potato bread, but these buns were actually pretty good. The potato flavor was mild, and the texture was nice and fluffy. I would definitely make them again.
Md Rayhan Dsr Md Rayhan Dsr
[email protected]I've made these buns several times now, and they're always a crowd-pleaser. They're great for sandwiches, burgers, or just eating on their own with some butter and jam.
sk Rakib 360
[email protected]These potato buns are the perfect addition to any meal. They're soft and fluffy, with a slightly crispy crust. I love the potato flavor, which makes them a bit more unique than your average bun.
Momiel Organic ltd
[email protected]I was pleasantly surprised by how easy this recipe was to follow. I'm not an experienced baker, but I was able to make these buns without any problems. They were a hit with my family and friends!
Firework Combo
[email protected]Potato bread and buns with potato starch turned out amazing! The texture was fluffy and soft, with a slightly crispy crust. The potato flavor was subtle but noticeable, adding a nice depth of flavor to the bread.