The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Martin's Potato Rolls

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Whygee's picture
Whygee

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. 

cranbo's picture
cranbo

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. 

Whygee's picture
Whygee

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.

cranbo's picture
cranbo

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? 

 

Whygee's picture
Whygee

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.