I don’t know anyone who wouldn’t feel like having a fluffy wheat bun once in a while. These from 'White plate' blog recipe I loved from the moment I saw them in a photo. That what I needed: delicious soft bun sandwich!
Ingredients (make about 24 buns)
10 oz (300 g) potatoes plus 14 fl oz (400 ml) water from boiling
1 teaspoon dry yeast
1 tbsp sugar
22 oz (600 g) wheat flour
3 tbsp soft butter
2 teaspoons salt
1 tbsp sesame seeds to sprinkle
Cook the potato until soft. Put on a side about 7 fl oz / 200 ml water from the pot with potatoes, slightly cool it down, still warm water mix with yeast, leave the mixture for about 15 min. Mash potatoes with potato masher until smooth. Add remaining ingredients to the yeast, knead until smooth and elastic (I used a food processor with a hook). Gradually add flour – the amount depends on the consistence of the dough. Cover the bowl with a dough inside with a clean kitchen towel and leave to rise for about 2 hours. After 2 hours divide the dough and start shaping buns. Place the buns on a lined baking tray, keep the 5 cm distance between them (believe me those buns grows extremely big). Each bun drizzle with oil, sprinkle with sesame seeds and leave to rise for about 30 min. Bake in preheated oven to 400F/ 200 oC for about 15-20 min., until golden brown. Cool buns down on a cooling rack.