Cooking and Baking

Potato Rolls

As a burger obsessive living in Australia, I get really sick of hearing people talk about Martin's Potato Rolls and telling us to make burgers using them when we can't get a decent burger bun AT ALL. So I've devised this recipe, I don't know if it's anything like a Martin's, but I do know it's damn fine. I'll be using metric here, I'm sure you can convert to rods & hogsheads yourselves :)

About This Recipe

Yield:12
Active time:2 hours
Total time:8-12 minutes
Special equipment:stand mixer (or hands)

Ingredients

700g all purpose flour
440ml warm water
110ml vegetable oil
7g instant yeast
45g white sugar
14g salt
60g full cream milk powder
70g instant mashed potato flakes
1 tablespoon milk for glazing

Procedures

Put all your ingredients in the stand mixer bowl and mix with dough hook on low until elastic (8-10 minutes)

Put your dough in a greased bowl and allow to rise until doubled (approx 1 hour)

Knock dough back and give it a quick knead

Cut into 120g portions (or whatever size you prefer) and roll into smooth balls

Place evenly on a couple of greased trays and slightly flatten each ball

Cover loosely with cling wrap and prove in a warm place till doubled again (40-60 mins at my place)

Preheat oven to 180 deg celsius

Remove cling wrap and brush buns with milk

Bake until browned and make a hollow sound when tapped. I use a temperature probe and pull them out at 90 deg celsius. Takes about 15 mins in my fan forced oven

Place on cooling rack and go prepare your burgers!

Be sure not to stack these buns as they're quite airy and especially fragile while they're still warm


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