I need to make potato rolls for a hamburger cookout and wanted to make Mark Sinclair's rolls. The recipe and video won't load. I would be very grateful if anyone still has the recipe and could post it. Patsy
The link loaded normally for me. oops, I see you need the link in the post and that's not working. Even the Wayback machine doesn't seem to be able to come with it. Here's a page that has what it claims is that recipe:
Thank you, Tom. It connects to the video but it's a very small recipe and the hydration seems low - though that's not allowing from the water from the potaoes. Patsy
With the potatoes the hydration may not be so low. Allowing for some water in the eggs, and the "potato broth", gets it to about 57%. With water from the potatoes and a little from the butter, the hydration could get up to or above 65%.
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those potato rolls sound incredible! That buttery, fluffy texture would pair perfectly with a Sonic Sparkling Sugar Cookie Dr Pepper, a little sweet, a little nostalgic, and totally crave-worthy. Definitely saving this for my next baking day
I have been making this recipe for years, as burger buns, hot dog buns, pan loaves... It is as great tasting as you might expect, at least to a potato bread lover like me. You are right about the hydration. It is likely to come out a bit on the stiff side. I usually have to add a little extra water (it doesn't take much) to make it more supple. It always amazes me how, after letting the initial mix to a rough dough sit for the prescribed 30 minutes, the dough goes absolutely silky smooth in just a couple of strokes of kneading.
This bread, baked as rolls or buns, freezes very well. We often have a few that don't get eaten the first couple of days that find their way into the freezer. We have a couple in there even today. They thaw very well and are just as good after freezing and reheating as they were originally.
With the recipe included and how he likes to cut the tops and bottoms off the buns to use for making French toast. I had to try that and is was excellent including the pepper he adds to the milk and eggs mixture. Don
You mean these?
https://www.thefreshloaf.com/node/33350/marks-potato-rolls
The link loaded normally for me.oops, I see you need the link in the post and that's not working. Even the Wayback machine doesn't seem to be able to come with it. Here's a page that has what it claims is that recipe:https://mcooker-enm.tomathouse.com/index.php@option=com_smf&topic=539951.0.html
TomP
Thank you, Tom. It connects to the video but it's a very small recipe and the hydration seems low - though that's not allowing from the water from the potaoes. Patsy
With the potatoes the hydration may not be so low. Allowing for some water in the eggs, and the "potato broth", gets it to about 57%. With water from the potatoes and a little from the butter, the hydration could get up to or above 65%.
Thank you, I have time to try it before the do on Saturday.
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There's a link to a YouTube video about the potato rolls which includes the formula at the end of the video
Dry mixture
1740g AP flour
143g sugar
42g salt
12g dry yeast
Wet ingredients
581g milk, warm
400g potatoes, chunked and cooked
172g butter
165g eggs
140g potato water
See video for process.
Bake at 325F/163C (convection) or 350F/177C (standard) for 15-20 minutes.
those potato rolls sound incredible! That buttery, fluffy texture would pair perfectly with a Sonic Sparkling Sugar Cookie Dr Pepper, a little sweet, a little nostalgic, and totally crave-worthy. Definitely saving this for my next baking day
Thank you both very much. I'll make 1/3 of the recipe on Saturday.
Patsy
I have been making this recipe for years, as burger buns, hot dog buns, pan loaves... It is as great tasting as you might expect, at least to a potato bread lover like me. You are right about the hydration. It is likely to come out a bit on the stiff side. I usually have to add a little extra water (it doesn't take much) to make it more supple. It always amazes me how, after letting the initial mix to a rough dough sit for the prescribed 30 minutes, the dough goes absolutely silky smooth in just a couple of strokes of kneading.
This bread, baked as rolls or buns, freezes very well. We often have a few that don't get eaten the first couple of days that find their way into the freezer. We have a couple in there even today. They thaw very well and are just as good after freezing and reheating as they were originally.
Let us know how you like them.
OldWoodenSpoon
With the recipe included and how he likes to cut the tops and bottoms off the buns to use for making French toast. I had to try that and is was excellent including the pepper he adds to the milk and eggs mixture.
Don