You know how sometimes you get a craving for the mundane, but you want it to be “just so”? That happens to me, all too often. Hence you see my posts for the brownies that I perfect after trying 6 recipes….
Planning an upcoming party, I’ve decided to do some weird sliders. I see a platter of turkey sliders with cranberry mostarda, Moroccan lamb sliders loaded with yummy spices, fresh salmon/wasabi burgers…. The dilemma is in the bun department. I love Montreal, but we do not know from slider buns. Certainly the concept of potato buns just gets a raised eyebrow.
I will post a photo of the slider-fest when it happens. In the meantime, here is the recipe for the yummiest burger/slider/nutella-vehicle buns on the planet:
Best Rolls Ever…Thought it is a better title than “Best buns ever”? Not sure…
Yields approximately 30-36 slider buns
1 cup mashed potatoes (I used 2 potatoes to make 1 cup of mashed potatoes…)
2/3 cup unsalted butter, softened
1/3 cup granulated sugar + 1 teaspoon
2 tablespoons honey
1 teaspoon salt
1 cup scalded milk
5 to 6 cups flour (I used 1 cup unbleached bread flour and 4 cups all-purpose)
1 packet dry active yeast (8 grams)
1/2 cup lukewarm reserved potato water with 1 teaspoon sugar added to it.
. Boil potatoes until tender. Drain water, reserving 1/2 cup for use in rolls. Finely mash potatoes and measure 1 cup for rolls. Cool mashed potatoes to almost room temperature.
. Scald the milk (bring it to a light boil). Remove from heat and let cool.
. Dissolve yeast in the lukewarm potato water. Set aside for at least 5 minutes. (It should be foamy.)
. In bowl of stand mixer with paddle attachment, mix together mashed potatoes, butter, eggs, sugar, honey and salt. Mix together on medium speed for about 2 minutes.
. Add yeast mixture to lukewarm milk. Stir.
. Add the yeast and milk mixture to the potato mixture. Mix on low speed until blended. It gets really creamy.
. Gradually add flour (one cup at a time) until a soft dough forms.
. Switch to the dough hook attachment on the stand mixer and knead for about 5 minutes at low speed, or turn onto a board and knead.
. Place dough in lightly oiled bowl. Put dough in a slightly warm place, cover it and let the dough double (about 2 hours).
. Punch down dough and shape into rolls, or roll out to about 3/4” thick and cut with cookie cutters or a pizza wheel. Place rolls about 1 1/2 inches apart on parchment paper lined baking sheets, or you can put them into round pans so they bake into a “flower” of pull-apart rolls.
. Let dough rise again until they don’t bounce back when you poke them (at least an hour). Alternatively, after shaping, put them in the fridge, then take out and let rise for about 2 hours when you are ready to bake them.
. Brush with an egg wash if you want them shiny.
. Bake in a preheated oven set at 400 degrees for approximately 12 minutes.