Potato buns

Today I propose to try airy, tender, aromatic and very tasty potato buns. No, they don't have the characteristic potato flavor at all. The finished baked goods are fluffy and light thanks to special natural additives. Serve fresh potato buns with your first courses, use for sandwiches, or simply eat with milk. It will be delicious, I promise!

It is due to the potato broth and boiled potatoes that the crumb of these homemade baked goods will be incredibly soft and fluffy. To do this, cook about three medium-sized potatoes peeled from the skin in unsalted water until fully cooked, after which we measure out the required amount of broth and boiled root vegetables. If you want to make dessert buns, add a couple more tablespoons of granulated sugar. You can flavor the dough with vanilla or vanilla sugar.

Of the specified number of ingredients, there will be 9 fairly large potato buns. If you want, you can make as much as you like - just divide the dough into the required number of pieces. Ready-made baked goods remain fresh for a long time, do not stale or mold within 5 days. Try this simple recipe: Perhaps it is the potato buns that will win the hearts of your family and you will bake them every week!

Ingredients

• Wheat flour (550 grams)
• Potato broth (200 milliliters)
• Boiled potatoes (180 grams)
• Chicken eggs (1 piece)
• Vegetable oil (3 tablespoons)
• Sugar (1 tablespoon)
• Salt (1.5 teaspoons)
• Fast acting yeast (1.5 teaspoons)

Directions

1. To prepare fragrant, tender and airy potato buns, we need the following ingredients: wheat flour (I have the highest grade, but the first one is also suitable), potato broth and potatoes boiled in it, raw chicken egg, refined vegetable (I use sunflower) oil, salt , granulated sugar and fast-acting yeast. By the way, if you want to make this recipe for baking buns in a lean version, just replace the chicken egg with about 45-50 milliliters of water or potato broth. It is not necessary to take fast-acting yeast - just dry (also 5 grams is a heaped teaspoon) or pressed (you need 3 times more, that is, 15 grams) are perfect. Such yeast is not immediately mixed with flour, but pre-activated in a warm sweetish liquid for 10-15 minutes. In our case, you can slightly warm up half a glass of potato broth with a tablespoon of sugar and dissolve the yeast in it.
2. Sift wheat flour (preferably twice) into a bowl. Due to this, the flour will not only be loosened and saturated with oxygen, but possible debris will also go away. Add fast-acting yeast, granulated sugar and salt to the flour. Mix everything thoroughly with a fork or whisk.
3. In another bowl (in which we will knead the dough for potato buns), combine a raw chicken egg (medium size) and boiled potatoes, which we will first turn into a mashed potato mass.
4. Add a lukewarm potato broth and 1 tablespoon of refined vegetable oil there. All this must be combined into a single homogeneous mixture, for which it is most convenient to use a submersible blender. You can also do this with a whisk or even a fork.
5. The result is an airy and fluffy liquid mass.
6. Pour wheat flour, pre-sifted and mixed with yeast, sugar and salt, to it. You can not all at once, but in parts, if you do not know how the flour will behave - it can be wet or, on the contrary, dry.
7. First, you can stir the ingredients with a spoon or fork so that the flour is moistened by absorbing the liquid. If you want, you can immediately knead the dough with your hands. If you have a kneader or bread maker, be sure to use their help - it's easier and faster.
8. You need to knead the dough for potato buns for a rather long time (at least 10, and preferably 15 minutes) and intensively. As a result, it will become smooth, homogeneous, very soft (like an earlobe) and tender, while a little sticky. We round the dough into a ball and put it in a bowl, which we grease with a tablespoon of vegetable oil so that it does not stick to the dishes during fermentation. We send the dough to heat for 1 hour, after which we do a light kneading, re-rounding and again in heat for another 40 minutes. Where is the best place for dough to roam and what does a warm place mean? There are several options. First of all, in the oven with the light on (it turns out about 28-30 degrees - the ideal temperature for fermenting yeast dough). Then we tighten the bowl with the dough with cling film or cover with a towel made of natural fabric (linen is best suited) so that the surface does not wind up and does not become covered with a crust. You can also let the dough ferment in the microwave, in which we first bring a glass of water to a boil. The dough will rise with the door closed, and the glass will stand in the same place. Then the bowl does not need to be closed with anything, since the water will evaporate, thereby maintaining the necessary humidity. Just make sure that no one accidentally turns on the microwave, otherwise the dough will disappear and there will be no potato buns.
9. After 1 hour 40 minutes (time is a relative concept, it may take more or less) the yeast dough for potato buns will rise very well, increase in volume by three times exactly. It is very soft and fluffy. If the dough rises poorly, then you have come across old yeast - increase the fermentation time.
10. We divide the dough into pieces of the same size - I have 9 pieces (according to the size of the baking dish). By the way, buns can be baked not only in the form, but also directly on the baking sheet. Why is it so important that the buns are the same size? First of all, they will need the same amount of time for both proofing and baking. Well, the aesthetic side is also important - ready-made homemade buns will be as if they were on a baking sheet (if baked on a baking sheet).
11. Shaping potato buns is very simple and straightforward. Sprinkle a piece of dough with wheat flour a little so that it does not stick to your hands. Then with the palm of our hand we beat the dough into a cake several times to remove excess air - there are no big pores in the finished buns. If you have little experience with yeast dough and it takes a long time to form the dough pieces, cover the rest of the dough pieces with cling film so as not to wind and crust over.
12. Now we round off the workpiece - we pull the dough from the edges to the center, pressing with our fingers so that it does not crawl back.
13. We pinch the seam well so that the workpieces are not deformed during the proofing process.
14. Turn the dough ball over with the seam down and round the future buns. It's quite difficult for me to show the process without video, but I'll try to describe it. We squeeze the working palm, spreading our fingers, as if holding a large orange. We cover the workpiece with our palm in this position and begin to rotate the dough ball counterclockwise. Everything happens easily and effortlessly, while we kind of bend the dough inward with 4 fingers, but without pressure.
15. Thus, we will roll up all 9 blanks for buns. They come out so neat and smooth. We transfer the koloboks to a baking dish (grease it quite a bit with refined vegetable oil) or to a baking sheet covered with baking paper. Cover the workpieces with a light towel made of natural fabric or cling film. Leave in a warm place for 35-40 minutes.
16. When the blanks grow well and increase in volume at least twice, bake them for now. Before planting in the oven, you can sprinkle them with water (my version), grease them with milk or egg yolk.
17. We bake potato buns in a preheated oven on a medium level at 180-185 degrees. The baking time varies from 30 to 45 minutes (depending on the size of the pieces). My buns were in the oven for 35 minutes. They were slightly torn from the sides - this drawback is due to the fact that I did not allow the blanks to distance to the end. But this does not affect the taste in any way.
18. The finished ruddy potato buns should cool, ideally on a wire rack (so that condensation does not collect on the bottom).
19. But, of course, it is most delicious to eat homemade yeast baked goods while still warm, although it is impossible. Try it, you will definitely love these plump, fluffy and very tender potato buns!