Everything Soft Potato/Brioche Buns
Grams
400 3 Cups All Purpose Flour - see measuring notes
100 3/4 Cup Plain Cooked and Riced or Thoroughly Mashed Potatoes
36 2 each Egg yolks from large eggs, RESERVE WHITES FOR TOPPING
30 2 TBL Sugar
120 1/2 Cup Whole Milk, warm (98-100F)
100 1/2 Cup MINUS 1TBL, warm (98 -100F)
80 6 TBL (3/4 stick) Softened butter, spreadable but with some body, not too slack
7 2 tsp Instant yeast (active dry will work)
8 1 1/4 tsp Morton Kosher Salt - see measuring notes
As needed SPQR Everything Bagel Sesame Seasoning Blend
Measuring Notes:
Recipe is based on weight measurements, which are strongly recommended.
The volume measurements shown above are close equivalents.
Flour measurement is based on King Arthur All Purpose flour spooned
directly from bag into a 1cup measure until overflowing, then leveled off.
Salt measurement is for Morton Kosher salt. If using Diamond Kosher salt
use scant 2 tsp; if using table salt, use 1tsp.
Method - this is called the Brioche Method, which means making a fully developed dough before adding and working in the butter.
In the bowl of a stand mixer fitted with a dough hook, add in all dry ingredients and whisk to combine
Add in riced potatoes, and mix to combine briefly
With mixer at medium/low speed, add in milk and water. Mix until dough begins to form
Add in yolks 1 at a time, letting each incorporate fully.
Mix at medium speed for about 4 minutes, scraping down bowl occasionally until smooth glossy dough forms.
With mixer running, add butter in fairly small pieces, abour 3/4 TBL at a time, letting each addition fully incorporate
before adding next piece. This takes a while, and the dough will look like it is falling apart with each new
butter addition, but it will come together.
The dough should be smooth, glossy, sticky, but should stretch.
Scrape dough into oiled or sprayed bowl, or leave in mixing bowl; cover and let rise until about doubled, approximately 45 minutes
With wet or floured hands, punch dough down.
At this point, if you are adept at handling very soft and sticky doughs, proceed to portioning and shaping .
Otherwise, chill dough for an hour or so, or even overnight, to make dough easier to handle.
Divide dough into 12 equal portions and roll into balls about the size of a golf ball, or divide as follows:
12 Buns 70 gms ea
16 Sliders 55 gms ea
10 lg buns 88gms ea
Place dough balls equally spaced on parchment-lined sheet pan or smaller pans, leaving ample room to grow.
Cover loosely with plastic film and let rise until the depression left by a gentle finger press recovers slowly about 25 - 30 minutes.
Preheat oven to 350F while buns are rising.
Whisk egg whites until foamy and brush buns gently using a soft pastry brush.
Top generously with bagel seasoning blend, pressing blend onto buns very gently.
Bake buns in center of 350F oven for about 25 minutes, turning sheet pans about halfway through baking.
If using sheet pans on different oven racks, rotate top to bottom when turning sheet pans
Bake until golden brown on top and bottom. All ovens vary, so use your judgement.
Cool on wire rack, and enjoy!
