Potato rolls
This Dough recipe has a number of uses. This dough makes great dinner rolls but even better burger buns. I have experimented quite a bit with this recipe to try to get them as close as possible to ‘Martins potato rolls’ which are used by the shake shack restaurants.
Ingredients
1 packet active dry yeast (7g)
1 cup whole milk (236mls)
290g strong flour
144g bread flour
52g brown sugar
1 tsp salt
1 egg
100 g mashed potato
4 tbsp melted unsalted butter
1/4 tsp turmeric (optional for color in the dough)
Processes
Add your milk to a bowl and heat until lukewarm. While stirring the milk add your packet of yeast and leave to stand for around 10 minutes (the mixture should look foamy after this).
You can now add the flour, sugar, salt, egg, turmeric and potato to the bowl of a stand mixer. Give this a quick mix using the dough hook. You can now add the yeasty mixture once it’s ready. Continue to knead the dough with all of the ingredients added for 8-10 minutes on a medium speed.
When the dough is ready it’ll look nice and smooth. If you don’t knead it enough the rolls will be dense (NOT WHAT WE WANT!!)
Turn the dough out onto a clean surface and shape it up. Place the dough into a greased bowl and cover. Place the bowl somewhere to rise for 1 hour. I place mine in a turned-off oven.
When the dough has doubled in size punch it down and turn it out onto a lightly flowered surface and divide into the desired amount of balls.
Place the balls of dough onto a baking sheet lined with baking parchment and bake in a preheated oven @175oc for 25/30 minutes
For a lighter finish on the buns lightly cover the baking sheet with foil for the first 15-20 minutes
Once cooked remove the buns from the oven, place them on a cooling rack and brush them with melted butter. Cover with a clean tea towel while they cool to keep them soft.