Potato Buns
by Editorial Staff
Great savory baking recipe! The potato buns impressed with their taste, a bit like the taste of choux pastry! Interesting and delicious! My family asks for such buns instead of bread, and I understand them. 🙂 The recipe is simple! Cook for health!
Ingredients
- Potatoes (boiled) – 2 pcs. (150 g)
- Flour – 400 g + for sprinkling on a baking sheet
- Butter – 100 g
- Vegetable oil – 50 ml + for greasing the baking sheet
- Dry yeast – 1 teaspoon
- or pressed yeast – 15 g
- Milk (warm) – 150 ml
- Sugar – 0.5 teaspoon
- Salt – 0.5-1 teaspoon
- Eggs – 1 pc. (for dough) + 1 pc. (for greasing buns)
Directions
- Boil the potatoes in advance, the butter should be soft (room temperature).
- Pour sugar, yeast into warm milk and add a couple of teaspoons of flour. Stir and let stand for 5-7 minutes – it will be a dough. If the yeast is active, it will cap off.
- During this time, rub the potatoes on a fine grater.
- Add salt, vegetable and butter, dough and egg to the same cup. Mix everything well so that there are no lumps.
- Gradually add flour and knead soft dough. The dough turns out to be excellent, we put it under the film until it doubles.
- My dough came up (rose) in 50 minutes. We knead it slightly and roll it into a layer 1.5 cm thick.If necessary, you can lightly dust the surface with flour.
- With a sharp knife we draw the stripes crosswise – i.e. cut lengthways and across into strips 1 cm wide, without cutting through the dough to the end.
- Cutting out (I have a diameter of 5 cm) cut out blanks for buns and send them to a prepared baking sheet (oiled and dusty with flour). Do not lay out tightly, they will still “disperse” (rise). Lubricate the buns with an egg and let stand for 10-15 minutes.
- Potato buns are baked in a preheated oven at a temperature of 200 degrees. Our oven did it in 20 minutes.
- The potato buns turned out to be tender, delicious! Both hot and cold are good (specially left for the next day).
Bon Appetit!
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