Potato buns are not only tender and soft, but also delicious. These pastries can be eaten both with jam and, for example, with cheese. In other words, it is universal. I suggest you make potato buns immediately.
It is necessary
- - wheat flour - 250 g;
- - small potatoes - 2 pcs.;
- - egg - 1 pc.;
- - warm milk - 110 ml;
- - warm water - 30 ml;
- - sugar - 25 g;
- - dry yeast - 0.5 teaspoon;
- - salt - a pinch;
- - butter;
- - vegetable oil.
Instructions
Step 1
Place 1/2 of the wheat flour in a fairly deep bowl. Pour dry yeast, granulated sugar and a pinch of salt to it. If desired, you can add nutmeg to this dry mixture - it will give additional flavor to the potato buns.
Step 2
Add warm milk with water to the dry mixture. Mix the resulting mass thoroughly until smooth, preferably with a whisk.
Step 3
After boiling the potatoes, grind them with a blender until puree. Enter the resulting mass together with a raw chicken egg into the main one. Stir the mixture well, then pour the remaining wheat flour into it in small portions. Knead a fairly elastic dough, roll it into a ball shape, brush with sunflower oil and, wrapping it with cling film, place in the refrigerator for an hour and a half.
Step 4
Divide the chilled elastic dough into 6 equal parts. Form each into a ball. Put the resulting figures on a pre-greased baking sheet at a sufficiently large distance from each other. Leave the future buns to rise in a warm place for an hour and a half, remembering to cover them with cling film.
Step 5
After the time has elapsed, send the risen dough balls to the oven. Bake the dish for 20-25 minutes at 190 degrees. After removing the finished baked goods from the oven, brush them with butter. Potato buns are ready!
