November 28, 2011 - 2:00pm
Martin's Potato Rolls
Hi,
Since we cannot buy them in Canada, I'm trying to emulate the "Sandwich rolls" from Martin's Famous Shoppe to make hamburgers.
I've tried a potato bread recipe that I've baked in the shape of a bun, but it wasn't close.
I was wondering if anyone could suggest a recipe.
Thanks.
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So what went wrong with your potato bread? never had Martin's, but from the photos on their web site, the sandwich potato rolls look like standard burger buns made with some potato and egg (they are pretty yellow).
The King Arthur Beautiful Burger Buns recipe is a good starting point for any soft buns or dinner rolls: http://www.kingarthurflour.com/recipes/beautiful-burger-buns-recipe
You'll need to tweak it to add potato (start with 1/4 cup instant or cooked & mashed), and add more egg (if nothing else, perhaps more egg yolk). Intensive kneading is key: if you're using a mixer to knead, let it go 10-15 minutes at medium speed (Kitchen Aid speed 3). The dough should be very soft and smooth.
The main challenge is the texture. The recipe I've tried used potato flakes and the taste was good, but the texture wasn't close.
I think the Martin's are like a cross between a challah and a potato bread.
Here are the ingredients list:
Unbleached Enriched Wheat Flour, Nonfat Milk, Reconstituted Potatoes (from Potato Flour), Cream Yeast, Sugar, Wheat Gluten, Soybean Oil, Contains 2 Percent or Less of each of the Following: Salt, Butter, Dough Conditioners (Sodium Stearoyl Lactylate, Azodicarbonamide, Monoglycerides and Diglycerides and Ethoxylated Monoglycerides and Diglycerides), Monocalcium Phosphate, Calcium Propionate (a Preservative), Soya Flour, Guar Gum, Datem, Enzymes, F.D.&C. Yellow No. 5 & 6 Coloring.
Looks like there's no eggs and the color comes from the coloring... With all those industrial ingredients, I guess the recipe is tough to replicate for a home cook.
Can you describe your desired texture in more detail? fluffy? pulls apart in shreds? how firm? how chewy?
Likewise, can you describe how the texture of your own bread was not to your liking?
Well, if more challah-like is what you're after, eggs will be a must. You don't want that coloring junk anyway. Again, I suggest the KA recipe I referred to earlier, sub the water for milk, add an extra egg yolk and 1/4 cup of instant potato flakes or cooked potato. You may need to add a touch more sugar and salt.
Be sure to knead for a long, long time, as I said, in a stand mixer more than 10 minutes. Are you kneading with a stand mixer, or by hand?
Thanks for the suggestions. Unfortunately, I've only tried the buns I'm talking about once, at the Shake Shack in NYC, so my memories are not perfect.
Reviving this old thread and registered just to post this: I wanted to write that the Dough Conditioners are the key ingredient for re-creating martin's potatoes.
However, you don't need to go to a chemical supply store to get those ingredients. Just go to Amazon and do a search for "dough conditioner". They sell 1-4lbs containers of the stuff.
I re-created the roll recipe from above using a dough conditioner which was about as close as I could get to the real thing. Just follow a simple bread recipe using the potato roll ingredients above, add yeast, the conditioner, mix, knead, roll out, bake etc.
I left out the preservatives and food coloring. Instead, you can easily re-create the golden "glow" by melting some butter and brushing it over the rolls as they bake.
Hope this helps! Eating a fake shack burger as we speak ;)
The product I recommend which closely matches what Martin's uses (checked the ingredients) is Honeyville Farms Dough Conditioner. You can get a 4lbs container on Amazon!
Hi! I've that conditioner. Can you share the full recipe?
Thanks a lot!
Hello there,
I have the dough conditioner. Could you be kind enough to email me your recipe please at bullseye6334@aol.com
I would be greatly appreciate your kind gesture. Thank you and take care.
Hi every :)
I been looking for martin recipe all over and ended up here, any luck in recreating something similar with the dough conditioner ? mind to share the recipe at talalzahid@gmail.com
I tried Sinclair bakery recipe and it turned out good but the potato taste was mild so I am thinking maybe if I add or replace the potato with mashed potato flakes and dough conditioner it might work ?
Thank you in advance