These buns are made using minimum yeast, proofing over a longer time. This type of method always brings out the best flavors in bread. Because of the longer rising time, there is no need to knead much.
Potato bun (adapted from Kitchen Corner)
- 220 grams bread flour
- 80 grams whole wheat flour
- 30 grams castor sugar
- 1/2 tsp salt
- 140 grams water
- 1 gram yeast
- 130 grams mashed potatoes
- 2 egg yolks
- 30 grams butter, softened
- Place everything except butter in a large bowl.
- Using your hands, mix until it comes together into a dough.
- Add butter.
- Knead until butter is incorporated into the dough. There is no need to knead until windowpane stage.
- Cover and let the dough proof for 2 hours.
- Oil your hands and shape (try your best without adding more flour) into whatever you like. Place on a greased baking tray.
- Cover and proof overnight for at least 8 hours.
- Preheat oven to 180 C. Take out the rolls from the refrigerator during the preheating.
- Bake for 18-20 minutes until golden brown.
The dough is really really really sticky. It is impossible to shape into buns easily. Hence my very ugly looking bun. Do oil your hands before shaping for a less frustrating experience.
The buns are really soft and stay that way even when cold. The crumb is light and airy and the flavor of the bread is better on the 2nd day. Even with the higher amount of mashed potatoes used, the bread still turns dry by the 2nd day. This seems to be similar to what I face making sourdough bread.
Overall, a nice alternative to using sourdough bread. I think you can even adapt your favorite bread recipe to low yeast type, provided you have the time. Giving more rising time does produce a better flavor in bread.