Sandwich Potato Roll

 
 
 
 

Ingredients

  • 125g or 1/2c warm water

  • 3g or 1 tsp instant yeast

  • 35g or 2 1/3Tbsp sugar

  • 75g or 1/2cup russet potato (roasted & mashed, must be very smooth, if not, microwave a bit and re-mash to get smooth)

  • 50g or 3 1/2Tbsp butter, melted and cooled

  • 300g or 1 3/4c AP flour (11.7% protein)

  • 6g or 3/4tsp salt

  • egg wash (1 egg, whisked)

  • flaky salt (for topping)

  • caraway seeds (for topping)

Process

  1. Add water, yeast, sugar, mashed potato, butter, flour, and salt to bowl of stand mixer fitted with the dough hook attachment. Mix on low for about 3min or until dough starts to come together. Increase speed to high for about 6 more minutes.

  2. Transfer dough ball into a bowl tuck and turn dough as shown @1:13 to build additional strength. Cover (with cling film to prevent drying out) and allow to sit in a warm place to rise for 90 minutes.

  3. After 90 minutes, split dough into roughly 6 100g balls.

  4. Shape buns as shown @5:34 and place onto a sheet tray lined with oiled parchment. Cover buns and allow to proof for 60-90min. Until a press of the finger springs back mostly leaving only a small indent.

  5. Brush buns with egg wash and sprinkle generously with flaky salt and caraway seeds. Bake at 400F/204C on the middle rack for 15min until golden brown. (consider preheat to 450 then lower to 400 once in to preserve heat)

 
 
 
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