The amazing science of Potato Buns | Your mouth will thank you

I recently had a revelation about potatoes in breadmaking. In Germany we traditionally use a "Kochstück" oder "Brühstück" in some doughs. The only translation I found is "mash". It literally translates to "cook piece" - it's similar to a tangzhong for example. An example of a Kochstück is mixing 40g of flour with 200g of water and heating the mixture until the starch gelatinizes. This helps with the moisture retention of the final dough. Potatoes have pretty similar properties when you use them in your dough. The potatoes are also pre-gelatinized starch and they act similarly by helping the flour take up more water. It's fascinating.

POTATO! I sorta just rediscovered your channel, as I used to look at all your sourdough experiments when first getting into baking during covid. I made 60 burger buns last summer for my birthday, then proceeded to grilling 60 burgers, 100% chuck meat and ground at 8mm w 20% fat. I'll be trying this recipe next! They deserve a try. They look fantastic :) Great video and love your danish accent Sune!✌

oh these look so delicious and easy...thank you for sharing Have a great week

Looking forward to try these! A shot of the inside to see the crum would have been a nice addition!

I just got done eating lunch but you made me hungry again. I’m gonna do these for sure! Thanks for the recipe.

just finished baking my 8! love!! will repeat! since I've started my sourdough adventure I tend to leave "instant ferment" out of my recipes, once in a while, why not, great works, como sempre, best regards from Portugal!

Love it ! I forgot about enriched dough, I made some buns years ago using egg and milk, which were way better than conventional flour buns, these I’m sure are even more delicious !

what does egg do in bread recipes? I'm vegan and wouldn't use it, but I'd sub gr flaxseed and warm water for both the butter fat and the egg. It actually does very well replacing either, since there's fat in the flax seed. These look great!

I learned today: pressing the dough flat and oiling the hands first.

All the while, I was thinking you were making potato dinner rolls. Silly me, they look wonderful, but I think I'll try them both ways. Thanks for sharing!

I use the water and the potato. Makes wonderful cinnamon buns. Learned this from my mother.

POTATO - Your buns look fantastic! Would you consider a comparison bake using instant potato flakes?

Looks great! What kind of potatoes would you recommend? A starchy potato like a russet? And what would you sub for the egg for a vegan version? Just leave it out?

Potato sourdough? Maybe?

Lovely. I personally would go for a bit flatter wider result if I'm going for a hamburger bun. Hard to get a thick burger in my and grandkids mouths. Perhaps not using a mold will work. I've made other potatoes rolls and breads but at a lower hydration and I flatten them on purpose. Love the keeping quality. Pig hip sandwich is my usual use of a potato roll OR smoked canned salmon salad. Yum!

Potato sour dough hybrid loaf must surely be under consideration? I'm wondering how much flour can be substituted with potato while still maintaining a viable loaf? Any advice? Also, would like to avoid egg and dairy, would just like substitute a % of flour for potato. Do you think that would work?

I love potatoes. And potatoes love me.

Can you replace the instant yeast with sourdough starter or baking soda/powder? I got into baking because commercial (American) products mess with me.

Is potato flour the same compound ?

Potato Buns look amazing! Thank you for the tutorial and recipe. My question is, can this recipe easily be doubled or tripled? Thanks in advance. 😊