Prep 20 mins
Cook 15 mins
This yeast bread recipe uses potato starch that I keep on hand and makes a soft bun for burgers, dogs, and BBQ sandwiches.
- 1⁄4 cup potato starch (33 g)
- 3 1⁄2 cups bread flour (1 lb)
- 2 teaspoons instant yeast (6 g)
- 2 1⁄2 teaspoons sugar (12 g)
- 1 1⁄2 teaspoons salt (9 g table salt)
- 1 1⁄3 cups water (300 g)
- 1 1⁄2 teaspoons butter (10 g)
- 1 egg (optional beaten with 1 tsp water)
- Mix all ingredients well and let sit covered for 10 minutes. Knead for 5 to 8 minutes and tip onto the counter dusted lightly with flour.
- Stretch the dough into a rectangular shape and fold it letter-style top to bottom and side to side.
- Place in an oiled straight-sided container and cover with plastic wrap. After 15 minutes, stretch and fold the dough again and return to the container.
- When the dough is twice it's initial size, remove from bowl and on lightly floured surface, divide into 10 pieces weighing 85 g each (approximately).
- Round each piece on the counter by pressing down as you circulate your hand in a counter-clockwise direction until the piece is a smooth ball.
- Press each dough ball flat with floured hands, repeating as needed over the next 10 minutes and place on a pan or sheet lined with parchment paper.
- Preheat oven to 375°F.
- Cover with oiled plastic and let proof for about 30 minutes or so until the dough has risen about 1 1/2 times it's volume.
- Brush with egg wash if desired and bake for 7 minutes.
- Rotate pan and bake for 7 more minutes until 190F internally.
- Cool buns on a rack until room temperature.
This roll recipe is awesome. The texture was super fluffy, yet not full of air. I have never made bread like this! Definitely keeping for future use and to spoil the bf :). For the butter use room temperature! Thank you!
Great buns and rolls. Made some for hamburgers and the some for Thanksgiving. Very easy and great flavor. Used potato flakes for the starch.