Easy Whole Wheat Potato Rolls

Easy Whole Wheat Potato Rolls

Sweet Potato

Andrew Janjigian’s recipes and photos

Screening the bran helps to lighten the texture of these whole-wheat breads; the removed bran can be added to the top of the bread as a decoration for the toast. The dough can be transferred to the refrigerator after 60-90 minutes of fermentation and kept for up to 24 hours; it can be made into rolls while still cold. The rolls need 90 to 120 minutes to be proofed before baking.

Make 8 hamburger or hot dog buns or 12 slider buns

  • 177 grams (1 cup plus 2 tablespoons) whole wheat flour, preferably freshly ground
  • 157 g (1 cup) bread flour
  • 1¼ teaspoon instant or instant yeast
  • 75 g (¾ cup plus 2 tablespoons) instant mashed potato flakes
  • 360 g (1½ cup) cold water
  • 1 large egg, lightly beaten, add 1 egg, lightly beaten with a little salt and 1 teaspoon of water, used to wash the eggs
  • 34 g (3 tablespoons) sugar
  • 7 g (1¼ teaspoon) sea salt
  • 57 grams (4 tablespoons) unsalted butter, cold, cut into ½ inch cubes

Sift the whole wheat flour through a fine mesh sieve into a medium-sized bowl, keeping the bran remaining in the sieve (you should end up with about 15 g/¼ cup). Add the bread flour and yeast to the bowl and stir to combine.

Place the potato chips in a stand mixer equipped with paddles. When the machine is running at a low speed, add water steadily. Increase the speed to medium and stir the mixture until smooth, about 1 minute.

Add 1 egg and sugar, and stir at medium speed until uniform, about 30 seconds. Use dough hooks instead of paddles. Add the flour mixture and stir on low speed until uniform, 2-3 minutes. Cover the bowl with a towel and let it sit for 20 minutes.

Add salt and stir at low speed for 30 seconds. Increase the speed to medium, add the butter and mix until the dough begins to clear the sides of the bowl, 8-10 minutes, scraping the sides of the bowl halfway through. Transfer the dough to a medium-sized bowl with a little oil, cover and let stand at room temperature until the dough doubles in size, 60-90 minutes.

Transfer the dough to a lightly floured counter, and lightly dust the surface of the dough with flour. For hamburger or hot dog buns, divide it into 8 equal-sized pieces, each weighing about 100 grams; for slider buns, divide it into 12 equal-sized pieces, each weighing about 65 grams. Form each into a tight circle. Cover loosely and let stand for 20 minutes.

Hamburger or slippery bread:

Line the rimmed baking sheet with parchment paper. On a lightly floured surface, sprinkle flour on the outside of each dough to avoid stickiness, and then press firmly into a 3.5-inch disc of uniform thickness (2.5-inch slider bread) to expel a lot of air. Arrange on the prepared baking tray, evenly spaced. Lightly spray the top of the roll with nonstick spray, place a second sheet of parchment paper on the roll, and then weigh it with the second sheet of rimmed baking sheet. Raise to almost twice as large at room temperature, 30 to 45 minutes. When the rolls rise, adjust the oven rack to the middle position and heat the oven to 350°F.

slippery bread

Hot Dog Bread:

Coat a 13 x 9 inch metal cake pan with non-stick spray. On a lightly floured surface, sprinkle flour on the outside of each dough to avoid stickiness, and then press firmly into a 5-inch disc of uniform thickness to expel a lot of air. Fold the top third of the dough in the center and press to seal; rotate the dough 180° and repeat. Fold the dough in half lengthwise again and seal the seam under the heel (do not seal the ends). Gently roll the log under the palm of your hand to form a log of 5 to 6 inches, then transfer to the prepared pan. Repeat with the remaining dough balls and evenly space the logs in 4 rows with 2 logs in each row in the pan. Cover the lid loosely and ferment at room temperature until the volume almost doubles, 30-45 minutes.

Gently scrub the exposed surface of the roll with egg wash. Bake the roll until deep golden brown, 18-20 minutes, rotating the pan 180° during the baking process. Transfer the pan to a metal rack and let cool for 5 minutes. Transfer the rolls from the baking pan to the metal rack. Let it cool for at least 1 hour before serving.

hot dog bread

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