Grandpa’s Recipe
For the dough
Ingredients
- 2 cups (255 grams) all-purpose flour
- 1 cup (128 grams) bread flour
- 1 large (or two medium) russet potatoes
- 1/4 cup (35 grams) nonfat dry milk
- 2 TBL honey or light brown sugar
- 1 1/4 teaspoons salt
- 1 large egg
- 1 TBL instant yeast
- 2 TB butter, melted
Step by Step
- Cut one large russet potato into medium sized pieces.
- Boil for 8 minutes in two inches of water. Reserve water for later use.
- Put through potato ricer if you have one. If not, mash it.
- Add 2 TBL honey and 2 TBL butter
- Crack in one egg and 2 tsp kosher salt
- Add 1 TBL yeast and nonfat dry milk
- Add 1 C warm potato water and mix well
- In the bowl of a stand mixer fitted with the dough hook, combine all the ingredients.
- Stir until combined – start on slow
- If too dry, add a bit of potato water. If too wet or too sticky, add a bit more flour
- Turn the mixer on medium low speed and knead until a soft yet tacky dough forms, about 5 minutes.
- Dust counter with flour, and finish knead on the counter and form into a ball
- Drizzle oil into a glass bowl and cover surface so that dough will not stick
- Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 45-60 minutes, or until it’s almost doubled.
- Turn the dough onto a lightly greased surface, and roll a thick rope (about 2 inch diameter)
- Roll each piece into a ball. Roll so that any seams are on the bottom
- Place the balls on a parchment-lined baking sheet, leaving about 2 to 3 inches between them and flatten gently.
- Cover and let rise until the buns have doubled in size 45 to 60 minutes minutes.
- Towards the end of the rising time, preheat the oven to 400°F.
- Put onto a sheet tray, spray the top lightly with PAM, cover and let rise 60 more minutes
- Brush with egg wash and sprinkle with poppy seeds just before putting into oven
- Bake in oven at 400º for about 20 minutes – or until golden brown.
- Bake the buns for 25 to 30 minutes, or until they’re light golden brown.
- Remove them from the oven, and brush them with melted butter, if desired.
- Transfer the buns to a rack to cool.
- Store buns, well-wrapped, at room temperature for several days or in the freeze for up to 2 months.
- To use frozen buns: Defrost to room temperature then reheat in a 300°F oven or toasted.
