Buttermilk Potato Sandwich Buns

photo 1-112

There is nothing better than the aroma of homemade bread filling the house.  Unfortunately, many people shy away from baking their own bread because of the time or the intimidation factor.  In reality, neither needs to be the case.  With a little planning fresh-baked bread can be a regular part of your home cooking regime.

These rolls are an adaptation of a King Arthur Flour rosemary potato roll recipe.  I think the addition of buttermilk adds a nice tang to the dough but you can also use regular powdered milk.   As an added bonus, the dough only needs to rise for 45 minutes so these are a relatively “quick” yeasted dough recipe.  The dough will be very soft and sticky so be sure to have extra flour ready before you transfer the dough to a work surface.  These rolls are  soft and the perfect base for any of your favorite sandwiches.  (My personal favorite is as the base of a honey-soy pulled pork sandwich).

BUTTERMILK POTATO SANDWICH BUNS

1 1/4 cups water

2 tablespoons olive oil

3 cups all-purpose flour

2 tablespoons dried buttermilk powder

1/2 cup dried potato flakes

1 tablespoon sugar

1 1/2 teaspoons instant yeast

1 teaspoon salt

1 tablespoon cornmeal

1 egg, lightly beaten

2 teaspoons salt

2 teaspoons Artisan Bread Topping (optional)

  • Place the water, olive oil, flour, dried buttermilk powder, dried potato flakes, sugar, salt and yeast in the bowl of a stand mixer fitted with a dough hook.
  • Turn on the mixer and stir until the dough comes together and is smooth and elastic, 7 to 10 minutes.
  • When the dough is smooth, transfer it to a well floured work surface and fold it over several times in order to expel any excess carbon dioxide.
  • Divide the dough in to 12 even pieces and allow to relax for 10 minutes before proceeding.
  • Roll each piece of dough into 1 10-inch rope then coil (like a sleeping snake), and tuck in the end so that it pokes up through the middle.
  • Place the rolls about 2 inches apart on a baking sheet that has been lightly dusted with the 1 tablespoon of cornmeal.
  • Cover with greased plastic wrap and allow to rise for 45 minutes or until they have doubled in size.
  • Preheat the oven to 375 degrees.
  • Brush the tops of the risen rolls with the beaten egg then sprinkle lightly with the salt and Artisan Bread Topping, if using.
  • Bake the rolls in the oven for 15 to 20 minutes or until they are golden brown.
  • Remove them from the oven and allow to cool completely before serving.

Yields: 12 rolls

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