SUPER SOFT POTATO ROLLS | Burger Bun Perfection
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- Опубликовано: 3 авг 2024
- These super soft potato rolls can be mixed, fermented, proofed AND baked in the same day. Start them around lunch time and have delicious potato rolls ready for dinner.
This recipe was adapted from Mark Sinclair of Sinclair's Bakery. My only edits were (1) I used the entire weight of one large egg (57g as opposed to 50g) and I used sea salt (the original recipe just calls for salt)
❤️ LINKS
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Website: kitchen-and-craft.com/
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ℹ️ SOURCES
Mark Sinclair's Potato Roll Video - • Potato Rolls
Bread Magazine Article on Sinclair's Bakery - tinyurl.com/y3v5uudo
Sinclair's Bakery Facebook - / sinclairsbakery
Sinclair's Bakery Instagram - / sinclairsbakery
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MARK SINCLAIR'S POTATO ROLL RECIPE
(makes 12 potato rolls)
All-Purpose Flour, 585g (20 2/3oz. or about 4 1/4 cups)
Whole Milk, 200g (7oz. or 3/4 Cup + 2 Tbsp.)
Yukon Gold Potatoes, cooked and riced, 134g (4 3/4oz. or 1/2 Cup + 1 tsp.)
Potato Cooking Liquid, 47g (1 2/3oz. or 1 Tbsp. + 2 tsp.)
Butter, 58g (2oz. or 1/4 Cup)
Eggs, 57g (1 each)
White Sugar, 48g (1 2/3oz. or 1 Tbsp. + 2 tsp.)
Sea Salt, 14g (1/2oz. or 1 Tbsp.)
Instant Yeast, 4g (1/8oz. or about 1.4 tsp.)
BAKER'S PERCENTAGES
Flour, 100%
Milk, 34.2%
Potato, 22.9%
Potato Cooking Liquid, 8%
Butter, 10%
Eggs, 9.7%
White Sugar, 8.2%
Sea Salt, 2.4%
Instant Yeast, 0.68%
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(Non-Affiliate Links)
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TIMESTAMPS
Intro - 00:00
Mixing the Dough & Resting - 00:28
Kneading & Fermentation #1 - 03:24
Stretching, Shaping and Fermentation #2 - 04:31
Dividing the Dough and Final Proof - 05:38
Baking, Results and Taste Test - 08:18
#baking #kitchenandcraft #cookingshow
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Хобби
This is by far the best recipe for potato rolls that I've prepared and I think it's the only same-day dough recipe on my channel 🤣. Sometime a longer fermentation isn't necessary!
Is it as good as Martin's used by shake shak?
How road NOOB YOU KILLED MY FRIENDS I AM A QUEEN OF SOFT POTATO STRONGEST POTATO UP DOWN UP DOWN UP MR POTATO ROLLING AROUND
OOF U NOOB HOW ROAD!
Nooooooo
in the final rest when i divided the dough in balls they didnt puff up in 1 hour. i let them rest for like 3-4 hours and they didnt puff up like yours. what could be the case?
Thank you very much for the metric measurements.
These look killer, I've been meaning to test out some potato roll recipes! They remind me of my gram's bread bun recipe, except with the addition of the potatoes. I really like the use of the potato liquid too.
Thanks man. Yeah, I stumbled across this recipe a few weeks ago when researching potato roll recipes. I tried variations of it, but Mark’s is the best. Same-day dough too, which make it super convenient.
Congrats on that silver play button! I remember when we did our first collab and you something like 1000 subs. Hard work pays off. Keep it up!
Props for giving credit to mark. Really well explained and thoroughly shown details. Hoping to make it soon. Thanks for putting in the effort so we can learn and enjoy.
Just made these, they exceeded every expectation!!
Great recipe, thanks for sharing!
Amazing video and description! I will make buns today again , first time it was fantastic and my family love potato buns for burgers 🍔🫠thank you so much . God bless you
I made this and it was amazing! Thank you I will be making these a lot in the future!
You made me say wow without attention to speak while I'm watching, you amaze me with the result, I watched many videos yours are perfect buns.
God bless you :) Thank you for the video instruction and recipe today :)
Thank you very much for this recipe. I tried it and it was a complete success ! :)
Best burger buns i’ve ever made🎉
I tried it ,the best buns ever ..thanks for the receipe
Wonderful demonstration ！So clearly about the making details. The rolls looks GREAT！I can't waiting to make it.Big thanks
Thanks so much 😊!
Never baked before, but this looks so good will have to try it. Thanks.
Looks great! I'll definitely try this recipe. Thanks for sharing!
You’re very welcome. Hope you like’em!
They look bloody fantastic
It looked so good I had to try it. And you are right, it is fantastic.
Glad you liked it!! So happy to have found Mark's recipe online.
Just did these, tried a few potato bun recipes but this is by far the best, had them as burgers, kids and missus loved them too! Thanks for sharing this recipe!
Glad you enjoyed it!
Made these yesterday, and they were probably the best burger buns I've made (I've made quite a few). Suuuuper fluffy and soft!
Glad you like them!
Thanks for this, I've already done this 3 times and it's fantastic!
Great to hear that!
These came out super delish!! 👌😁 I've made them twice. Thank you for the recipe and the clear explanation. Wish I could share a photo to show how yummy they look.
Such beautiful presentation, and the explanation. Just awesome! 😢
Just made these. Turned out incredible. Top tier recipe
Great to hear! Thanks!
This man knows what he is doing great video
Going to try these, thanks for the recipe.
My pleasure 😊
Great video. Learned a lot by watching your technique handling the dough.
Glad it was helpful!
I made this today and it was the best bun I've ever made..... Thank you for sharing the recipe and the metric...
You’re very welcome!
They look delicious
Thank u for amazing recipe 👍
I'm excited to try this out as I'm on a burger mission!
Hope they worked out for you!
Yummy always creative god give you health and wellness
Thanks for the best chef in the world
Thanks for all recipes 😍😘❤️❤️👍👍
I'm making these for tomorrow but I should have watched it all the way through. After boiling the potatoes and putting the dough together I'm now going to be up until midnight making these lol
It’s worth it!
Nice buns! 🍔
These were good. Soft and squishy. Tonight they housed home ground smash burger patties.
I can think of a lot of applications for these, but for hamburgers specifically, I prefer and will be sticking with chef John's recipe.
Really good recipe
I think I'm gonna try this with sweet potatoes.
Nice twist! 👍
This recipe is simply amazing. Thank you very much man. You should make a brioche recipe for us to have a full variaty of burger buns.
Now that's a great idea 👍. I have another burger bun recipe in this video here: ruclips.net/video/ASZPgkD6fOk/видео.html. Not brioche, but still a goo done.
I'm too lazy to do all this but want to eventually. Your steps are very clear and leaves me confident I could execute with how you demonstrated each step.
I just did this tonight. I was wondering why mine weren't as appliable as yours I rewatched the video LOL I forgot the water. I corrected it by making sure my hands were wet every time I handled it and so far it's worked out. They're just being proof now in an hour I'll throw them in the oven, hopefully they come out good
These look absolutely amazing! Has anyone tried these toasted with burgers yet? Do they hold withstand the weight and juices running through?
I've been looking for a good potato role recipe from a souce I trust, and you delivered! Thanks Tim!
Thanks! Glad I found Mark's recipe online and that I could share it with you.
Thanks for the recipe! We made these rolls today to have hamburgers tonight, and it was really deilcious. Easy to make bu you have to make sure that you take enough time for the preparation.
Thanks for you great channel! Best regards from France (and as you may know, bread is serious business here ;-) )
Interesting recipe but I wonder if that could go for a bit of seasoning like onion or garlic powder one of them , or classic thyme, but basically its nice a fluffy i fully agree with resting the daw few times....
Brilliant ill try it with some seasoning and few slices of big calamata olives...beautiful 😍
This just made me crave getting a new tatt
A tattoo of a bun maybe?
It' looks really delicious thanks for share this recipe with us👍
Thanks! I can't lay claim to the recipe, but it's a good one!
@@KitchenCraftFood
I have a question if the dough don't fermentation when i put yeast what's the wrong can you hlep me what's the type for flour i got ???Pls
@@ohmylordforgivemeandmypare232 how old of your yeast? I’m thinking it might be dead if you can’t get a rise from it.
@@KitchenCraftFood
Ohhhh no😓😯
It's making in this year but i think the reason of flour cuz when i used sodium bicarbonate happened the same thing for dough
Interesting that the recipe calls for APF, in the UK our version is called ‘plain flour’ and tends to have a much lower protein content than bread flour which would normally be used for buns and loafs. Will be making a batch of these soon, hopefully the UKs PF works well 🤞🏽
Greatly Appreciate both measurements.. By the time I try to find them I'm so tired and confused and frustrated I don't bother. 😒 Have to learn just half of recipes, l Hate to waste Thank you 😊
Looking amazing.how long they keep soft ?can you freeze them? or can you add bread improver to keep longer soft?
love the way u avoid using single-use plastic wrap ^^
I do my best :)
At which point can you freeze them to have them ready to bake for when needed?
Last step when you made the balls after they rise again? Do you need do defrost them down to room temperature , leave it overnight in the refrigerator 1 day before or bake them from freeze?
Thanks!
I need to try this. Martin's Potato rolls are $25 here in Oz.
Wow! That's crazy expensive.
Please do a video on sourdough bread! Love your videos!
Thanks so much! I've been thinking about making a series of sourdough bread videos, but first I need to upload one on how to make a sourdough!
@@KitchenCraftFood Looking forward to it!
These look awesome. One question though, as I am more a fan of a less ball like bun, could you slightly flatten these prior to the last proofing on the sheet pan?
Yes, you could absolutely do that.
My oven only has convention mode, should i reduce the temperature to 171 c? Great video btw!
Hi, can i use salted butter and no salt in the mixer?
Hello Kitchen and Craft! If I need to make around 1200 of these a week, how feasible do you think that is? Thanks!
Thanks for taking the time to combine the dry ingredients first.
👍
Hi, how long do i knead with a stand mixer for this recipe?
any idea what the nutritional info is per roll? Thx!
Can I make this dough in the bread machine using the basic dough cycle and proceed to forming the 12 dough balls when it's finished? Looks like a great recipe!
Wish I could help you, but I have zero experience using a bread machine. Maybe compare this dough recipe with one you’ve used before. If it’s similar, then I’d assume it would work. Please don’t take my word for it though 🤣🤣.
You should let it proof as a whole once before forming (and maybe stretch and fold if youre not feeling lazy) but otherwise you will be fine.
@@drisraptor2992 Thank you for the advice! I'll try it. I love baking bread but try to take any help I can because of arthritis in my hands. Thank you for taking the time to write.
I Need more Dry Yeast but a very good recipie
Is it possible if i dont use fine salt and instead of that ,i use salted butter??????
New subscriber lets c what u got best south africa
Anyone know a potato similar to this yukon one? We dont have it in sweden. And i guess riced is the same as grated. Potato liquid is from coocking the potatos?
Made these twice now. They are very good but mine did not come as light and airy as shown. Also, I added more sugar to make them on the sweet side. Will work on this recipe again to try to get them like the poster.
Can i make the same recipe with whole wheat bread and zucchini ?
What would the steps be if I wanted to prepare the dough in the morning
and bake the rolls in the evening? Regards, Mademoiselle du Sfonctionelle
im making this to pair with a burger recipe im making
How should these be stored?
Can I use bread flour for this recipe? If so how can I replace it here
Looooks AMAZING
Much appreciated!
Can i freez the buns and how many days expired?
Thanks
These looked fantastic. I am in the process of making them but the dough is very sticky and difficult to drag on the counter. I used a scale on the ingredients so I don't know what is wrong. Right now the dough is in the one hour rest period. Maybe I will have to add slight amounts of flour before the two hour proof.
Hm a year later im having the same problem, did you manage to fix it? I added what must have been close to a cup of flour to get it to become harder and not as sticky anymore , but i feel like i did something wrong
No matter how much I try to make burger buns, they turn out always heavy! Hope for this recipe 😔
I have a very good recipe for burger buns😉 instead of potato you’ll use sweet potato 🍠 and it is amazing. The buns are perfect. I made some today 😋
Yes the sweet potato one is very very good
Finally I made it! It’s become really fluffy and not so heavy as brioche buns. Crust is really like on the bread, and inside is more airy than usual bun! I like it!
It’s not so fluffy like store- bought buns but it’s really good and it is the best recipe I’ve ever had on RUclips
@@sarajane2714 What kind of flour did you used? For fluffy and airy buns it's better to use a high protein flour that contains like 13 or 14 percent of protein. I hope this helps you.
Thanks for sharing but I don’t know what is potato liquid . Could you explain that
It is the water you boil your potatoes in.
When you say potato water, do you mean using the water I'm assuming you boiled the potatoes in?
Yes, that’s correct.
I don't have a kitchen scale. Can you tell me how much is 1.4 tsp of yeast? Thanx for your response
about 1.5 grams
If you could use cups and tsp measurements would be great. Thx
Check out the description box below the video.
@@KitchenCraftFood sure would if it was there
@@maryburt3114 it’s there
hey where is the video description box for me to find the list of ingredients?
Hi! I baked buns by your receipt but I changed 2 things- I put oil instead for butter and I was mixing with dough mixer. I need to bake them on a bigger production level thats why I cannot do by hand. But what happened is that dough didnt rise much, may be like 10 procent. What do you think could effect? thanks.
Could it be old yeast or a colder ambient temp during the proof?
Thanks for the reply! Yes, I need to test again. 🙄Temp is about 20-21C and I gonna use fresh yeast next time. Its my second fail but hope I succeed next time. And thanks for the bakers percentage! @@KitchenCraftFood
Is that 15 minutes in a convection oven?
could I use any nut or coconut milk?
Probably, but I’ve never tried it so I can’t comment on how they’ll turn out.
Does anyone know if you boil the potatoes with or without salt?
Without
You got some filling in on your tattoo done mid baking lol
Yep! Not all videos are finished in a single day. Wish I could pull that off every time we shoot!
You can see the progression through a series of my videos. Almost done...one session left.
@@KitchenCraftFood you made me sad cus we are in lockdown and i want some fresh ink.
375 degree ! fahrenheit or celsius
375° fahrenheit so 190° Celcius
Alguien tiene la receta en español ?
I wonder what would happen if buttermilk was used instead of whole milk.
How much time it last????
A few days
Erica sinclair
375 F or C
F
Good use of a shower cap
Ive tried this recepie some 4 times now. And I dont know if its about the instant yeast. But there´s to me no way those buns are 90grams. more like 130.
Everything in the video is accurate. They are 90 grams each. Are you using active dry instead of instant yeast? If so, maybe extend the fermentation time.
@@KitchenCraftFood I suspect that is the issue. I live in sweden and dry yeast is the thing I find on my shelves. Am I correct to think that instant yeast is dry yeast with a small amount of ascorbic acid?
Why 585g? why not 600? or 1000? why not use something that's easy to measure, halve & double?
Use your head.
Instant Yeast, 4g ? are you sure? why so little whn you got all that potato and flour
Actually, 4g is quite a bit.
I love potato rolls! Look forward to making these. Btw, made your overnight pizza dough recipe today. ruclips.net/video/9IWsV-8jSmI/видео.html
Came out great!
558 gr is not 21/2 cups flour ! Sth is wrong
You're right! Thanks so much for catching that! The weight measurement was correct, but volume was off. I've updated the recipe.
@@KitchenCraftFood you are welcome
Yeah really quick 7hours🤣🤣
Those are huge. I want room for some meat and be able to get my mouth on it.
I've been through a bunch of these recipes and really liked that yours is done by hand, fits my style, but I just can't seem to get the rise you do.
The rolls came out good, but more like sliders instead of buns.
Any suggestions?
Thanks for all you do!