Potato buns are not only tender and soft, but also very tasty. Such pastries can be eaten with jam, and, for example, with cheese. In other words, it is universal. I suggest immediately making potato rolls.
Pick your recipe
You will need
- - wheat flour - 250 g;
- - small potatoes - 2 pcs.;
- - egg - 1 pc.;
- - warm milk - 110 ml;
- - warm water - 30 ml;
- - sugar - 25 g;
- - dry yeast - 0.5 teaspoon;
- - salt - a pinch;
- - butter;
- - vegetable oil.
Instruction manual
1
Place 1/2 of the wheat flour in a fairly deep bowl. Pour dry yeast, granulated sugar and a pinch of salt to it. If you wish, you can add nutmeg to this dry mixture - it will give an additional taste to potato rolls.
2
Into the dry mixture, add warm milk and water. Mix the formed mass thoroughly until smooth, preferably with a whisk.
3
After boiling the potatoes, grind it with a blender to a puree state. Enter the resulting mass with the raw chicken egg into the main one. Mix the mixture as it should, and then pour the remaining wheat flour into it in small portions. Knead a rather flexible dough, roll it into a spherical shape, grease with sunflower oil and, wrapping with cling film, place in a refrigerator for an hour and a half.
4
Divide the cooled elastic dough into 6 equal parts. Form from each ball. Put the resulting figures on a pre-greased baking sheet at a sufficiently large distance from each other. Leave future buns to rise in a warm place for an hour and a half, without forgetting to cover them with cling film.
5
After the time has passed, send the risen balls from the dough to the oven. Bake the dish for 20-25 minutes at a temperature of 190 degrees. After taking the finished baking from the oven, grease it with butter. Potato buns are ready!