POTATO BUNS
Potato Buns
INSTRUCTIONS: Cook the potatoes: 1. P eel the potatoes and cut into 1/2- inch cubes. Put in large saucepan and add cold water to cover. Bring potatoes to a boil on medium-high heat. Simmer until potatoes are very tender, 15–20 minutes once boiling has started. 2. S et a colander over a medium bowl and drain the potatoes. Keep the water from the potatoes to use later. 3. P ass the potatoes through a ricer. Set aside 2 cups of riced potatoes. 4. M easure out 1 1/2 cups of potato cooking water and set aside until just warm, about 15–20 minutes. Make the dough: 1. In a mixer, combine the riced po-
2. Increase the speed and continue to mix until the dough is soft, elastic and slightly sticky. 3. S crape the dough into a ball, cover and let rise until puffy and doubled in size, about 90 minutes. 4. S pray the bottom and sides of two 13-by-9-inch baking pans with non- stick spray. Lightly flour a workspace and place the dough on the work surface. Gently deflate the dough and divide into 32 equal portions (16 per pan). Shape into a round and place seam down evenly spaced in the pan. Cover and let rise until puffy and when pressed with a floured finger, a small impression remains (60–90 minutes). 5. Preheat oven to 350 F. 6. B ake the rolls until the tops are evenly
INGREDIENTS: 9 1/3 cups flour 2/3 cup sugar 4 1/2 tsp salt 5 eggs 12 tbsp butter 3 4
tsp instant yeast
medium red potatoes
1 1/2 cups potato water
golden brown and the internal tem- perature has reached at least 190 F, for 20–25 minutes. R emove the rolls from the oven and brush with 2 tbsp of melted butter. Let the rolls sit in the pan for 5 minutes, then remove from the pan onto a rack. Rolls should be butter side up. Let cool.
tatoes, potato cooking water, flour, sugar, salt, yeast, eggs and melted butter. Mix on medium-low speed until a shaggy dough forms, stopping to scrape down the bottom and sides of the bowl as necessary, for 2–3 minutes.
7.
40 | SPRING 2026 | SAVOUR MANITOBA
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