Butter Potato Buns – A Detailed recipe cooking. 
Time: 5 час. Complexity: medium Quantity: 16 rolls The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 170 gr light skinned potatoes
- 370 gr. premium wheat flour
- 2 large eggs at room temperature
- 120 gr. butter at room temperature, and for lubrication
- 1/2 tbsp. hot water 50 ° C
- 120 gr. Sahara
- 7 gr. instant dry yeast
- 1 tsp finely ground salts
Recipes with similar ingredients: potatoes, eggs, higher flour varieties
Recipe preparation:
- Cook the potatoes: put the potatoes in microwave and cook at maximum until soft, 15 min. Then peel the potatoes and pass through the mashed press or wipe through a sieve. Put the mashed potatoes in the bowl.
- Prepare the dough: add hot water, eggs to the mash, 60 gr sugar and yeast. Add 2 tbsp. flour and salt, mix with a wooden spatula until the dough is sticky. Cover the bowl with plastic wrap and put the dough in a warm a place for raising, for about 1 hour 30 minutes
- Place the sheet-shaped nozzle in the mixer, add to the bowl for Mix the butter and the remaining sugar and beat until white. Install the hook nozzle and add to the oil mixture fermented dough. Turn on low mixer speed and mix until homogeneous state, collecting dough from the walls of the bowl, approximately 1 minute. Continuing to mix the dough, add the remaining flour. Increase mixer speed to medium, and continue kneading the dough until the dough is smooth and leaves from the walls of the bowl, about 3 to 4 minutes.
- Transfer the dough to a lightly floured worker surface, and continue to knead the dough by hand, 1 – 2 min. If a the dough remains sticky, add 1/4 tbsp. flour. Form from dough bowl. Grease a large bowl with butter, then shift the dough into bowl and coat the dough with butter, turning several times. Cover a bowl with a film and leave the dough at room temperature for raising until the dough is doubled in volume, for approximately 1 hour 30 minutes
- Cut the dough: grease liberally with butter 2 round shape with a diameter of 23 cm. or a square shape for a cupcake. Put the dough on a silicone mat with square markings divisions. Form the dough into a 40 cm rectangular layer. 20 cm. Using the markings on the mat, divide the dough into 32 equal squares with a pizza knife.
- Form balls from the squares by tucking the edges of the dough inward. Then put the balls from the dough into the prepared forms with the seams down, leaving a small space between each ball. Cover forms with dough with oily film and leave to rise until the dough is increase in volume by 2 times, approximately 45 minutes
- Bake buns: turn on the oven and preheat to 190 ° C. Put the mold in the center of the oven and bake until golden color, approximately 40 min. Take out the finished potato buns from the oven and grease with butter. Allow to cool for 10 min. Remove the buns from the molds and divide among themselves.
