The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Durum Potato Cream Rolls

isand66's picture
isand66

Durum Potato Cream Rolls

If you're looking for the perfect burger or sandwich bun, look no further.  These came out as good as I could have hoped.  Full of flavor and nice and soft but firm enough to hold up to a juicy burger.  The cream really makes a difference along with the small amount of potatoes.

 

Here is the link to the BreadStorm files:

 

Levain Directions

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.   You can use it immediately in the final dough or let it sit in your refrigerator overnight.

 Main Dough Procedure

Mix the flours  and the water /cream for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain,  and the rest of the ingredients and mix on low for 4 minutes.  You should end up with a cohesive dough that is slightly tacky but very manageable.  (Note:  if you are not using fresh milled flours you may want to cut back on the water)  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (Since I used my proofer I only let the dough sit out for 1.5 hours before refrigerating).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape into rolls.   I made these around 150 grams each.

The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it's size at most.  Let the dough dictate when it is read to bake not the clock.  Before baking, brush with an egg wash or melted butter and add any toppings desired.  I used toasted onions.

Around 45 minutes before ready to bake, pre-heat your oven to 450 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.  (Note: you can bake these without steam if desired, but I find mine turn out better with the steam).

Right before you are ready to it in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

Lower the temperature to 425-430 degrees.  Bake for 20-25 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the rolls out of the oven when done and let it cool on a bakers rack for at least 1.5 hours  before eating if you can control yourself!

 

 

 

Comments

Benito's picture
Benito

Ian, I hope you ate your burgers on those amazing buns (I would never have thought to put cream into bread) in your beautiful garden.  Always impressed with your baking.

Benny

isand66's picture
isand66

Appreciate your kind words.  Give the cream a try.  It really adds a unique softness to the final product.  Glad you enjoy the gardens.  It's a lot of work but worth it.

Happy Baking!

Ian

Elsie_iu's picture
Elsie_iu

I thought the toasted onions were crushed bacon! Both toppings sound great to me anyway. When you have cream, olive oil and potatoes, how could these buns not be velvety soft and moist? It's wise of you to just put a little of each. Enough to make a difference yet not too much to make them overly heavy for burgers. I'm not sure they could make it to lunch time though. The whole pan would probably be gone right out of the oven...

Your garden is getting more and more gorgeous as summer continues! Am I right that more members have joint the animal family? Looks like it's growing to me :)

isand66's picture
isand66

I like the idea of the bacon....I will have to try that soon 😎.  It is hard to resist these.  I am usually pretty good about it and can at least wait until dinner.  Today I just baked 2 loaves of rye polenta bread and a dozen or so pretzel rolls.  I did not do such a good job resisting either😜.

We are always adding to our never ending collection of garden animals and such plus we did add Frankie the dog🐶 in February to the real animal pack!  As I'm typing this he's nudging me with his big nose to get off the computer and take him for his walk.  Unfortunately it's 90 degrees out today with 100% humidity so I rather bake bread in an oven than go outside and walk around the block in one!

Look forward to your next bake Elsie.  Can't wait to see your next collection of cooking as well.

Ian

Rajan Shankara's picture
Rajan Shankara

Very nice. Love the flowers. 

isand66's picture
isand66

Thank you so much.  Glad you enjoyed the post.

Happy Baking!

Ian