Amish potato rolls

In my search for the perfect hamburger, I wanted to find the perfect bun. And, being more than 3000 miles away from my nearest Martin’s bakery, I’ve started baking my own potato rolls…

makes 16

800g – 1kg +40g strong white flour

2 sachet / 2tbsp fast acting dry yeast

60ml /g warm water ~32ºC

67g white granulated sugar

2 tsp salt

240ml milk; room temperature

325g mashed potato; no salt, butter or milk.

2 eggs, room temperature

76g unsalted butter, melted

1 egg white, beaten.

1. Dissolve the yeast in the warm water. Stir in the sugar and the 40g of flour. Leave for 10 minutes: to come to life.

2. Put the mash and milk in a food processor or blender and blend until smooth.

3. Pour your mash smoothie into a bowl and add the remaining ingredients … except the flour. Beat in the eggs one at a time.

4. Add the flour gradually until the mixture comes together and it can be handled.

5. Turn the dough out onto a floured surface and knead for 10 minutes.

6. Place the dough into a lightly oiled bowl and cover with cling-film(also lightly oiled in the centre). Leave to prove in a warm place until doubled in size.

7. Knock down and form into a disc of about 30cm in diameter. I do this to make it easier to divide up the dough: cut into quarters; then halve each quarter, reform the segment into a rough oval and halve. This will give you 16 rolls of about 90 grams each.

8. lay the dough balls out on a baking tin that has been lined and then lightly floured. Cover loosely with cling film and leave to rise for about 10 minutes.

9. Preheat your oven to 200ºC

10. Brush over the egg white and bake for 12-15 minutes or until golden brown.

11. Eat.

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