Breakfast cake Holiday Recipes

Potato Buns “Kartoffelbrötchen

INGREDIENTS

  • 3 ½ cups all-purpose flour
  • 2 medium potatoes cooked and mashed (approx. 8 oz.)
  • 2 egg yolks
  • 3 tsp. sugar
  • ½ cup milk warm
  • ½ cup water warm
  • 1 stick butter soft
  • 2 tsp. dry yeast
  • 2 tsp. Kosher salt

INSTRUCTIONS

  • Boil the potatoes, mash, and set aside to cool down.
  • Add water, sugar, and yeast to the warm milk, stir well and set aside.
  • Add flour and salt to your stand mixer bowl and blend briefly.
  • Add egg yolks, cooled down mashed potatoes and the yeast milk. Blend on low for about a minute and then for another 2 minutes on medium speed until it pulls slightly from the bowl.
  • Add the soft butter, about 2 tablespoons at a time, and continue mixing for another 3 minutes or until the butter is fully incorporated.
  • The dough will be soft and tacky. Use a spatula to shape kind of a ball or spray your hands with some cooking oil and shape it with your hands.
  • Cover the dough with plastic wrap or a clean kitchen towel and allow to rise for two hours or until it has doubled in size.
  • Sprinkle the dough with flour and transfer the dough onto a floured work surface.
  • Divide into 8 to 10 equal pieces and shape into bread rolls.
  • Place the buns onto a with parchment paper lined baking sheet, leaving some space between each roll.
  • Dust the buns with some flour and cover them with plastic wrap or a clean kitchen towel.
  • Let rise for about 30 minutes.
  • In the meantime, preheat the oven to 360 F.
  • Bake at 360 Fahrenheit for about 20 to 25 minutes.

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