Directions
- 1Combine the instant potato flakes with 160g boiling water and mix until it forms mashed potatoes. Set aside to cool.
- 2Grab a stand mixer.
- 3Once the potatoes cool slightly, combine them in a mixing bowl with the flour, yeast, sugar, salt, 1 egg, and the remaining water.
- 4Mix on low for 4-5 minutes or until a rough dough forms.
- 5Scrape the sides if needed, add the softened butter, and continue to mix for 3 minutes or until fully incorporated.
- 6Let it knead for an additional 15 minutes or until the dough is sticky and elastic.
- 7Remove the dough and form it into a ball and seal the seam at the bottom.
- 8Place it back in the bowl after greasing it and cover to let rise in a warm area for 90 minutes.
- 9Punch out the dough.
- 10Remove the dough and divide it into 8 equal portions, aiming for about 90 grams each.
- 11Form each portion into a small dough ball.
- 12Place the dough balls on a parchment-lined baking sheet and lightly press them down.
- 13Cover the dough balls to proof for about 40 minutes.
- 14Preheat the oven to 350°F (175°C).
- 15Brush the tops of the buns with egg wash (from the second egg).
- 16Bake for 20 minutes or until the buns are golden brown and sound hollow when tapped on the bottom.
- 17Let them cool down a bit before using them.
Ingredients
- 45 g instant potato mix
- 240 g warm water
- 360 g bread flour
- 7 g instant yeast
- 10 g granulated sugar
- 6 g salt
- 2 large eggs
- 28 g unsalted butter, softened
- 160 g boiling water
Equipment
stand mixermixing bowlbaking sheetparchment paperoven
Tips
- Let the buns cool down a bit before using them.
- The measurements and steps are important to get perfect buns.
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