Tender Potato buns

Fragrant potato buns are a great addition to the first course. The buns are very airy, tender, fragrant. If you add a little more sugar, they will fit well under the seagulls, but my family really liked them anyway! It's been raining all week and the sky is constantly gloomy, so I wanted to fill the house with warmth and comfort. I decided to cook very airy and fragrant buns. Try it and you!

Irisha

The author of the recipe

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

servings:

For the dough:

Potatoes (mashed potatoes)

110

Flour

350

Powdered milk

Yeast (12 grams pressed or 12 grams (1 tsp) dry)

Eggs (0.5 in dough, 0.5 for greasing)

Water

100

Butter

Sugar

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 15 % 8 g

Fats 9 % 5 g

Carbohydrates 75 % 40 g

241 kcal

GI: 10 / 0 / 90

Step-by-step cooking

Cooking time: 2 h

Step 1:
Step 2:
Step 3:
Step 4:
Step 5:
Step 6:
Step 7:
Step 8:
Step 9:
Step 10:
Step 11:
Step 12:
Step 13:
Step 14:

To start, prepare mashed potatoes, wash the potatoes, peel, cut and cook until tender, knead and leave to cool. I kneaded the dough with a bread maker, added all the ingredients to the bowl. I add sugar, salt, melted butter, half an egg, cooled mashed potatoes, powdered milk and flour to the water, and yeast on top. I turn on the yeast dough for kneading and watch the dough bun, if it turns out to be too liquid, then add a little more flour. The finished dough turns out to be very soft, slightly sticky. We leave it to rest for 40-50 minutes, until it increases in volume. We spread our dough on a floured table, crumble it and divide it into even balls (I divided it into 7 buns). We spread the buns on a baking sheet and leave them to rise (we cover the form on top with a towel or a film, so that the dough does not dry out). We lubricate the buns with the left half of the egg and send them to bake in a preheated oven to 180 C for 15-20 minutes. We take out the finished buns from the mold and let them cool on the grill. Bon appetit!