The mashed potatoes used in this bun recipe for burgers, gives the finished dish a special texture. Thanks to, that the dough is kept in the refrigerator all night, it is saturated tastes. Hot, ruddy potato buns decorate like a festive or just a dining table. The nutritional value of one servings: (total 48) Calories 45, total fat 3 g, saturated fat g, proteins 1 g, carbohydrates 4 g, fiber g, cholesterol mg., sodium мг., сахар г. 
Time: 35 мин. Complexity: easy Servings: 48 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1/3 Art. Sahara
- 6 tbsp. l (90 gr.) Butter
- 2.5 tsp salt
- 1/2 tbsp. mashed potatoes (chilled)
- 1.5 tbsp. milk (room temperature)
- 2 large eggs
- 3 tsp instant (instant) yeast
- 1/4 tsp soda
- 1 tsp baking powder
- 6.5 tbsp. premium flour (still optional for kneading)
- 1 large egg (beaten with 1 tbsp. L. Water for egg coating)
- Optional: 1/4 Art. sesame seeds (or poppy seeds)
Recipes with similar ingredients: mashed potatoes, higher flour varieties, eggs, milk
Recipe preparation:
- In a large bowl, combine sugar, butter, salt, mashed potatoes, milk, eggs and beat at low speed until mixing. Combine yeast with flour, baking soda and baking powder. Pour to the first mixture and mix until until a uniform dough is formed. Stir for 8-10 minutes, adding more flour if necessary so that the dough is not adhered to a bowl or work surface.
- Generously grease a large bowl with butter. Collect the dough in com and put in it. Rotate so that all sides of the mass are covered with fat. Cover the bowl with cling film and let stand 30 minutes at room temperature. Put it overnight in fridge.
- In the morning, take the dough out of the refrigerator and let it stand in for 1-2 hours to warm up.
- To make sausages, butter two baking sheets with butter measuring 33 cm. x 23 cm. x 5 cm. or cover them with parchment paper. Or use baking trays or baking dishes on your own choice to get another kind of rolls. Divide the dough into 48 parts for sausages. Form smooth tight balls and place in prepared baking sheets (24 rolls each). Cover light with a kitchen towel and place in a warm place without drafts on 45-60 minutes or until saiki almost double in volume.
- Heat the oven to 190 ° C. Take off the towels. If using egg grease, mix a large egg with 1 tbsp. l water. Light brush the mixture onto the bread rolls and sprinkle if desired poppy seeds or sesame seeds. Bake the rolls for 15-20 minutes or until they turn golden brown.
