SUPER SOFT POTATO ROLLS | Burger Bun Perfection
Video Overview & Insights
These super soft potato rolls can be mixed, fermented, proofed AND baked in the same day. Start them around lunch time and have delicious potato rolls ready for dinner.
This is by far the best recipe for potato rolls that I've prepared and I think it's the only same-day dough recipe on my channel 🤣. Sometime a longer fermentation isn't necessary!
This recipe was adapted from Mark Sinclair of Sinclair's Bakery. My only edits were (1) I used the entire weight of one large egg (57g as opposed to 50g) and I used sea salt (the original recipe just calls for salt)
❤️ LINKS
Is it definitely only 4 grams of yeast?
I followed recipe and video exactly (it’s a great video to follow), mine just didn’t rise as much as yours, I’d say 60% as much. I live in Queensland, Australia so I’d say ambient temperature was 22-24 degrees Celsius, any tips?
Cheers mate.
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Well explained and easy to follow
Thank you for the great recipe, I have successfully making this many times 😍
Website: https://kitchen-and-craft.com/
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i've tried this recipe backwhen you just put it on youtube, and it has been my go to recipe for potato buns ever since, thank you.
ℹ️ SOURCES
Mark Sinclair's Potato Roll Video - https://youtu.be/IXhSEOEVKOc
Tried today, and it tastes amazing. Ideal for cheeseburgers 🍔
Bread Magazine Article on Sinclair's Bakery - https://tinyurl.com/y3v5uudo
Sinclair's Bakery Facebook - https://www.facebook.com/SinclairsBakery
You had me at Pulled Pork ...
Sinclair's Bakery Instagram - http://instagram.com/SinclairsBakery
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SO GOOD! I made these with 250g of organic light rye and the remainder spelt. Honey rather than sugar. Not quite as large and fluffy but still REALLY great!
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why did you put that ridiculous tattoo on yourself, to make yourself look tough like a gangster or something?
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MARK SINCLAIR'S POTATO ROLL RECIPE
Hi! Is it better to use a lower % of protein in the flour? And can I bake this as one massive potato bun?
(makes 12 potato rolls)
All-Purpose Flour, 585g (20 2/3oz. or about 4 1/4 cups)
Can i also put the mixture in a doughkneading machine?
Whole Milk, 200g (7oz. or 3/4 Cup + 2 Tbsp.)
Yukon Gold Potatoes, cooked and riced, 134g (4 3/4oz. or 1/2 Cup + 1 tsp.)
Mine didn’t rise much at all. Any thoughts?
Potato Cooking Liquid, 47g (1 2/3oz. or 1 Tbsp. + 2 tsp.)
Butter, 58g (2oz. or 1/4 Cup)
3:25 let It rest hahah he changed the bowl, suddenly the bowl IS clean and the dough is perfectly knead
Eggs, 57g (1 each)
White Sugar, 48g (1 2/3oz. or 1 Tbsp. + 2 tsp.)
Best burger buns i’ve ever made🎉
Sea Salt, 14g (1/2oz. or 1 Tbsp.)
Instant Yeast, 4g (1/8oz. or about 1.4 tsp.)
BAKER'S PERCENTAGES
Flour, 100%
Is that 15 minutes in a convection oven?
Milk, 34.2%
Potato, 22.9%
I Never measure by weight. I think most of us DON'T... Most of the time i just eyeball in it my hand and throw it in there, cause i done it so much. 👉👉 Reason? Most things a so forgiving . Only Candy got to be more accurate
Potato Cooking Liquid, 8%
Butter, 10%
These were good. Soft and squishy. Tonight they housed home ground smash burger patties.
I can think of a lot of applications for these, but for hamburgers specifically, I prefer and will be sticking with chef John's recipe.
Eggs, 9.7%
White Sugar, 8.2%
Hi! I baked buns by your receipt but I changed 2 things- I put oil instead for butter and I was mixing with dough mixer. I need to bake them on a bigger production level thats why I cannot do by hand. But what happened is that dough didnt rise much, may be like 10 procent. What do you think could effect? thanks.
Sea Salt, 2.4%
Instant Yeast, 0.68%
I made this today and it was the best bun I've ever made..... Thank you for sharing the recipe and the metric...
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THE EQUIPMENT I USE (Affiliate Links)
Nice buns! 🍔
9"x13" Non-Stick Pan - https://amzn.to/3fXBL1e
Chef Works Uptown Apron - https://amzn.to/3nGVeXg
Amazing video and description! I will make buns today again , first time it was fantastic and my family love potato buns for burgers 🍔🫠thank you so much . God bless you
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My oven only has convention mode, should i reduce the temperature to 171 c? Great video btw!
Lloyd's Pans Straight-Sided Pizza Pan 12x1 - https://amzn.to/3fdDK1C
Lloyd's Pans Straight-Sided Pizza Pan 10x1 - https://amzn.to/3aXvsHJ
Such beautiful presentation, and the explanation. Just awesome! 😢
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you wear a ring while kneading. disliked!
Wooden 2" x 20" rolling Pin - https://amzn.to/383ID8n
Metal Dough Scraper - https://amzn.to/2I1hlFd
These came out super delish!! 👌😁 I've made them twice. Thank you for the recipe and the clear explanation. Wish I could share a photo to show how yummy they look.
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Lodge 12" Cast Iron Pan - https://amzn.to/2JZ6kEO
Thanks for taking the time to combine the dry ingredients first.
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Tojiro DP Utility/ Petty Knife - https://amzn.to/2SwHz6M
I've had a lot of great burgers that were ruined by being places on a potato bun.
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Really good recipe
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Looking amazing.how long they keep soft ?can you freeze them? or can you add bread improver to keep longer soft?
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I tried it ,the best buns ever ..thanks for the receipe
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Can i make the same recipe with whole wheat bread and zucchini ?
All-Clad Stainless Steel 1.5 Qt. Sauce Pot - https://amzn.to/2Y8QOvs
Le Creuset Enameled 11.75" Cast Iron Skillet - https://amzn.to/2JVZFLT
Can i freez the buns and how many days expired?
Thanks
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Yeah really quick 7hours🤣🤣
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👍
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Props for giving credit to mark. Really well explained and thoroughly shown details. Hoping to make it soon. Thanks for putting in the effort so we can learn and enjoy.
Anryu Kurouchi Gyuto 240mm - https://tinyurl.com/y5rn3b8c
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375 F or C
TIMESTAMPS
Intro - 00:00
Erica sinclair
Mixing the Dough & Resting - 00:28
Kneading & Fermentation #1 - 03:24
Hello Kitchen and Craft! If I need to make around 1200 of these a week, how feasible do you think that is? Thanks!
Stretching, Shaping and Fermentation #2 - 04:31
Dividing the Dough and Final Proof - 05:38
Looooks AMAZING
Baking, Results and Taste Test - 08:18
#baking #kitchenandcraft #cookingshow
I'm making these for tomorrow but I should have watched it all the way through. After boiling the potatoes and putting the dough together I'm now going to be up until midnight making these lol
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Thanks for this, I've already done this 3 times and it's fantastic!
More User Perspectives
Just made these, they exceeded every expectation!!
Great recipe, thanks for sharing!
I just did this tonight. I was wondering why mine weren't as appliable as yours I rewatched the video LOL I forgot the water. I corrected it by making sure my hands were wet every time I handled it and so far it's worked out. They're just being proof now in an hour I'll throw them in the oven, hopefully they come out good
@ProwlersPitI made this and it was amazing! Thank you I will be making these a lot in the future!
@allierivasWhy 585g? why not 600? or 1000? why not use something that's easy to measure, halve & double?
@mitchamusThose are huge. I want room for some meat and be able to get my mouth on it.
@Joesmith-fu4psAt which point can you freeze them to have them ready to bake for when needed?
Last step when you made the balls after they rise again? Do you need do defrost them down to room temperature , leave it overnight in the refrigerator 1 day before or bake them from freeze?
Thanks!
This man knows what he is doing great video
@iainwallington474I'm too lazy to do all this but want to eventually. Your steps are very clear and leaves me confident I could execute with how you demonstrated each step.
@happygoruckyrandy