Muffin with mashed potatoes. Airy buns on potato dough. How to quickly make potato buns

Mix milk, water, sugar, salt and butter and heat until warm until the butter begins to melt.

Add mashed potatoes to the mixture, beat everything with a mixer for 2-3 minutes. Dissolve yeast in this mixture, add 150 g of flour and beat again until smooth.

Gradually add the rest of the flour and knead into a smooth, non-sticky dough.

Place it in a bowl, cover and let rise in a warm place for an hour. The dough should double in size. Divide the risen dough into 18-20 balls. Roll out each one (not thinly) into a flat cake.

We gather the edges of the cake towards the center.

Turn the ball over with the stucco down and cover it with your palm like this:

and make 20-30 circular movements with your hand to secure the knot. Place the balls on a baking sheet lined with parchment (no need to cover them with Teflon).

Leave to proof for 30-40 minutes - the buns should increase in volume by 1.5-2 times. Grease the risen buns with the yolk whipped with milk. Place in an oven preheated to 200 degrees and bake until cooked through and golden brown, about 20 minutes.

Bon appetit!

Note: if you put a little more sugar in the dough, you will get sweet tea buns. In addition, for extra sweetness, you can sprinkle them with sugar on top before baking;)

Potato buns

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There was a time when I baked potato buns two or three times a week. It all started with the fact that our country potatoes turned out to be boiled, the broth was so thick that it was a pity to pour it out. I thought, maybe I could use it in baking? I found a recipe for potato buns, changed it a little, cooked it, and we got hooked on them, as they say. Fluffy crumb, thin golden brown crust, layered structure, and the taste is very good. For sandwiches or with milk, for soups and borscht, they sold out within a couple of days. Thanks to potato broth, they turn out airy, soft, and do not stale for a long time.

Ingredients:

• wheat flour – 480-500 g;
• thick potato broth – 300 ml;
• fresh yeast – 20 grams (or 5-6 grams of dry);
• granulated sugar – 1 tbsp. l;
• fine salt - less than a teaspoon;
• sunflower oil – 4 tbsp. l;
• oatmeal or sesame seeds, poppy seeds, flax seeds - for sprinkling.

Preparation

To bake delicious, airy potato buns, you only need broth; I do not add mashed potatoes to them. I tried it both ways, with decoction the baked goods turn out better, but with puree the dough is a bit heavy. Dissolve salt and sugar in a warm broth. The quantities I indicated are approximate, take into account how salty the water was and what kind of buns you want to bake. You can make them sweet, then add two or three more tablespoons of sugar.

Pour the liquid into a larger bowl and add fresh strong yeast. Stir. Instead of fresh, you can use dry yeast in granules. You will need 5-6 grams of them, this is a level teaspoon. It is more convenient to dissolve dry yeast in a small amount of liquid. Take half a glass of potato broth, mix with yeast, wait about five minutes, and add the rest of the liquid. Then add salt and sugar.

Sift the flour into this yeast mash. Leave a little, 70-80 grams for adding during kneading.

Make a hole in the middle and pour in sunflower oil. For baking I use regular refined one, you can use olive oil or any other.

Mix. First use a spoon to moisten all the flour and determine how much more is needed. Flour can be different, so don’t add it all at once, divide the process into several stages.

Sprinkle the board with flour, lay out the loose sticky dough and start kneading with your hands. It usually takes me at least ten minutes to knead. The dough should become smooth and soft, but due to the starch that transferred from the potatoes to the water during cooking, it will remain slightly sticky. When kneading, lubricate your palms with oil. Try to add less flour so as not to “clog” the dough, not to make it too dense, tight, otherwise the buns made with potato broth will not turn out fluffy.

Determining how well you kneaded it is quite simple. If you feel the bun springing under your palms and bubbles popping or air escaping, you can put it to proof. If it is still rough in texture and not smooth, continue kneading.

For proofing, you will need a spacious bowl; the dough rises very much. Lubricate the bottom and walls with oil, transfer the bun, and cover.

Fermentation should take place in a warm place. I use the oven for this. I heat it up to +40 and turn it off. I cover the dish with a lid, towel or cling film and place it on a wire rack. After an hour, the dough will have increased several times in size and will be ready for cutting.

Knead, pressing the dough first in the center, then along the edges, separating it from the walls.

Divide into koloboks, any size. I make them not very large so that I can use potato buns for burgers and sandwiches. We flatten each bun into a plump cake and bend the edges inward, towards the middle, pressing them, not allowing them to unfold. With this forming we provide a loose, layered structure to future buns.

At first, the blanks will be uneven and shapeless. But at this stage beauty is not needed, the main thing is to wrap the dough and fasten the top, so that later it will be easier to roll it into koloboks.

We turn the workpieces seam side down, cover them with our palm (make it a house), rotate them clockwise, giving the buns a rounded shape.

Line a mold or baking sheet with baking paper. We lay the buns, leaving space between them so that they grow up and to the sides. Cover and leave for 20 minutes under a towel. During this time, they will increase in volume two to three times, no more is needed. Turn on the oven, preheat to 200 degrees or 180 if high.

Lubricate the surface with warm water or milk, sprinkle with oatmeal or other sprinkles. Place the potato dough buns in the hot oven on a rack on the middle level.

Bake for 25-30 minutes, until yellowish-golden crust. If the buns need to be browned more, put them on top, turn up the heat a little and let them cook for 5-7 minutes.

We take it out and remove it from the mold. The golden brown buns will leave the heat of the oven and cool on a wire rack or on a board. I cover them with a thin kitchen towel.

But usually the buns don’t have time to cool completely. They taste better warm. With a mug of milk, tea or dry drink, which, of course, is not so healthy, but how delicious it is! Have fun baking and may you end up with delicious potato buns! Your Plyushkin.

Have you ever tried potato buns? If not, I recommend trying these wonderful buns. They turn out tender and fluffy and do not lose these qualities the next day.

Potato buns can be served instead of bread, or they can be cut and spread with butter, jam or preserves and served with a cup of tea or coffee.

I pour water and milk into a saucepan, add salt, sugar and butter and put it on fire. I heat until warm so that the butter begins to melt.

Pour this mixture into mashed potatoes and beat at medium speed for 2-3 minutes.

Now I add the yeast and stir.

I pour out a third of the total amount of flour. Beat with a mixer again until smooth.

I introduce the remaining flour gradually. The dough will be soft and slightly sticky. I put the dough in a cup, cover with a towel and put it in a warm place for 60 minutes. The dough should double in size.

I knead the dough and divide it into equal pieces. I got 17 pieces - 50 grams each. I roll out each piece a little.

I lift the edges of the cake towards the center and fix it.

Then I place it seam side down.

I cover the ball with my palm on top and do 20-30 circular rotations to secure the seam.

I place the pieces on a baking sheet and put them in a warm place for 30-40 minutes.

The blanks increase 1.5-2 times. I grease them with a mixture of yolk and milk. And I bake in an oven preheated to 180-190 degrees until browned, about 20-30 minutes.

Potato buns are ready.

Today I suggest you try airy, tender, aromatic and very tasty potato buns. No, they do not have the characteristic potato taste at all. The finished baked goods are fluffy and light thanks to special natural additives. Serve fresh potato buns for first courses, use for sandwiches, or eat simply with milk. It will be delicious, I promise!

It is thanks to the potato broth and boiled potatoes that the crumb of this homemade cake will be incredibly soft and fluffy. To do this, cook about three peeled medium potatoes in unsalted water until fully cooked, after which we measure out the required amount of broth and boiled root vegetables. If you want dessert buns, add a couple more tablespoons of granulated sugar. You can flavor the dough with vanilla or vanilla sugar.

From the specified amount of ingredients there will be 9 fairly large potato buns. If you wish, you can make as many as you like - just divide the dough into the required number of pieces. The finished baked goods remain fresh for a long time, do not become stale or moldy for 5 days. Try this simple recipe: perhaps potato buns will win the hearts of your family and you will bake them every week!

Ingredients:

(550 grams) (200 milliliters) (180 grams) (1 piece ) (3 tablespoons) (1 tablespoon ) (1.5 teaspoons) (1.5 teaspoons)

Cooking the dish step by step with photos:

To prepare fragrant, tender and airy potato buns, we will need the following ingredients: wheat flour (I have the highest grade, but first grade will do), potato broth and potatoes boiled in it, raw chicken egg, refined vegetable (I use sunflower) oil, salt , granulated sugar and instant yeast. By the way, if you want to make this recipe for baking buns in a lean version, just replace the chicken egg with about 45-50 milliliters of water or potato broth. You don’t have to use fast-acting yeast - just dry yeast (also 5 grams is a heaped teaspoon) or pressed yeast (you need 3 times more, that is, 15 grams) is perfect. Such yeast is not immediately mixed with flour, but is pre-activated in a warm, sweetish liquid for 10-15 minutes. In our case, you can slightly heat half a glass of potato broth with a tablespoon of sugar and dissolve the yeast in it.

Sift the wheat flour into a bowl (preferably twice). Due to this, the flour will not only loosen and be saturated with oxygen, but also possible debris will be removed. Add instant yeast, granulated sugar and salt to the flour. Mix everything thoroughly with a fork or whisk.

Add lukewarm potato broth and 1 tablespoon of refined vegetable oil there. This all needs to be combined into a single homogeneous mixture, for which it is most convenient to use an immersion blender. You can also do this with a whisk or even a fork.

Pour in wheat flour that has been previously sifted and mixed with yeast, sugar and salt. You can do it not all at once, but in parts, if you don’t know how the flour will behave - it can be wet or, on the contrary, dry.

First, you can stir the ingredients with a spoon or fork to moisten the flour by absorbing the liquid. If you want, you can immediately knead the dough with your hands. If you have a dough mixer or bread machine, be sure to use their help - it’s easier and faster.

You need to knead the dough for potato buns for quite a long time (at least 10, and preferably 15 minutes) and intensively. As a result, it will become smooth, uniform, very soft (like an earlobe) and tender, but a little sticky. Round the dough into a ball and place it in a bowl, which we grease with a tablespoon of vegetable oil so that it does not stick to the dishes during the fermentation process. We send the dough to heat for 1 hour, after which we do a light kneading, re-rounding and again to heat for another 40 minutes. Where is the best place for the dough to ferment and what does a warm place mean? There are several options. First of all, in the oven with the light on (it turns out to be approximately 28-30 degrees - the ideal temperature for fermenting yeast dough). Then cover the bowl with the dough with cling film or cover it with a towel made of natural fabric (linen is best) so that the surface does not become airy and crusty. You can also let the dough ferment in the microwave, in which you first bring a glass of water to a boil. The dough will rise when the door is closed, and the glass will stand there. Then there is no need to cover the bowl with anything, since the water will evaporate, thereby maintaining the necessary humidity. Just make sure that no one accidentally turns on the microwave, otherwise the dough will disappear and there will be no potato buns.

After 1 hour 40 minutes (time is a relative concept, you may need more or less), the yeast dough for potato buns will rise very well, increasing in volume exactly three times. It is very soft and fluffy. If the dough rises poorly, it means you have old yeast - increase the fermentation time.

Divide the dough into pieces of the same size - I have 9 pieces (according to the size of the baking dish). By the way, buns can be baked not only in a mold, but also directly on a baking sheet. Why is it so important that the buns are the same size? First of all, they will need the same amount of time for both proofing and baking. Well, the aesthetic side is also important - ready-made homemade buns will all be just right (if you bake on a baking sheet).

Forming potato buns is very simple and straightforward. Sprinkle a piece of dough with a little wheat flour so that it does not stick to your hands. Then, using the palm of your hand, beat the dough into a flat cake several times to remove excess air - there is no need for large pores in finished buns. If you have little experience in working with yeast dough and forming the pieces takes a lot of time, cover the remaining pieces of dough with cling film to prevent them from becoming airy and crusty.

Despite the name, potato buns don't contain much of the eponymous vegetable. One can even affirmatively say that its taste is not felt at all in the product. The baked goods turn out tender and fluffy. The article provides several recipes for buns with step-by-step preparation.

By leaps and bounds

Unsweetened potatoes are ideal for first and second courses. And if you serve a jar of jam as an addition, you can happily eat pastries with tea or coffee.

To make buns at home you will need:

• potatoes – 3 pcs. medium size;
• butter – 100 g;
• egg – 1 pc.;
• flour – 700 g;
• sugar – 1 tsp;
• dry yeast – 2 tsp;
• salt - a pinch.

The dough is kneaded in steps:

1. The potatoes are peeled, cut into pieces and boiled. After softening the tubers, the liquid is drained into a separate container.
2. Yeast powder is dissolved in potato broth. The liquid should be warm. Sugar is also put there. This will speed up fermentation.
3. After bubbles appear, add butter and whisked egg.
4. Mash the potato pieces with a fork in a separate bowl and add some salt.
5. The puree is added to the overall mixture.
6. Add half the flour. The remaining part - as you knead, focusing on the thickness of the dough.
7. The soft mass is left to rise (for 60 minutes). During this time, knead once. The buns are formed, placed on a baking sheet and baked for about half an hour at 180°C.

Advice. The buns will be even tastier if sprinkled with aromatic herbs.

Without yeast

Not all housewives like to tinker with yeast. And preparing such a dough takes a lot of time. A wonderful option is potato buns, which use soda as a leavening agent. The product loses a little in splendor, but the taste does not suffer from this at all.

To make buns without yeast you will need:

• flour – 400 g;
• kefir – 300 ml;
• 3-4 medium sized potatoes;
• salt – 1.5 tsp;
• 1 tsp soda;
• 2 tsp Sahara;
• 1 tbsp. oils

The buns are prepared like this:

1. The potatoes are peeled and boiled until soft in water without salt.
2. The broth is drained and the tubers are mashed with a fork.
3. Kefir is heated to a temperature of 40°C.
4. Oil and cooled broth are poured into the fermented milk product.
5. Mix dry ingredients separately.
6. Add the liquid part, crushed potatoes and knead into a soft dough.
7. Small sized koloboks are formed from the mass. An incision is made at the top. If desired, you can put pieces of cheese, ham, onions, and nut kernels there.
8. Bake the buns on parchment paper for 15 minutes. in a well-heated oven.

Advice. Buns can be made sweet. To do this, you need to increase the amount of sugar in the recipe, and grease the cut with jam, cinnamon sugar, etc.

Lenten option

Fasting is a time of food restrictions. However, you can always pamper yourself and your family with delicious baked goods. Additives, such as fried onions, will help diversify the menu. To bake lean potato buns, you need a certain set of products:

• 4 things. small size potatoes;
• flour – 600 g;
• sugar – 1 tbsp. without slide;
• pressed yeast – 10 g;
• onion – 1 pc.;
• salt – 1.5 tsp.

The dough is kneaded in accordance with the following points:

1. Potatoes, peeled and chopped, are boiled until tender.
2. Drain the liquid into a suitable container. The softened pieces are pureed with a fork.
3. The onion is chopped and fried in oil until golden brown. Sent in puree.
4. Yeast is dissolved in warm potato broth. To speed up the reaction, add sugar.
5. Pour flour and salt into a kneading container. Add puree and yeast broth.
6. The resulting dough is rolled into a ball shape, covered with film and left to rise for 1.5 - 2 hours. After the dough has risen, the mass is divided into small pieces. Roll each ball into balls with a diameter of 7-8 cm and place them on a baking sheet. Bake in the oven until golden brown.

Advice. Buns with potatoes and onions can be formed into curls, as shown in the photo. To do this, the dough is first rolled out into a layer, then rolled into a roll, and then cut into equal parts.

With garlic

Delicious dumplings with garlic are baked using potato broth. Serve flour with borscht. To make potato buns this way, you will need the following ingredients:

• 3 medium sized potatoes;
• flour – 600 g;
• sugar – 1 tbsp;
• salt – 1.5 tsp;
• dry yeast – 1 tbsp. without slide;
• garlic – 1 head;
• egg – 1 pc.;
• greenery;
• oil – 2 tbsp.

The baking process looks like this:

1. The potatoes are boiled and mashed.
2. Add the broth in which the tubers were cooked to the puree. The result should be a mass reminiscent of jelly.
3. Yeast and sugar are added to the liquid part.
4. Next comes flour. The mass is left for 1 hour to detune.
5. After the dough has risen, form oval buns. The blanks are brushed with egg and placed in the oven for half an hour.
6. After making sure that the product is baked, take out the buns and cover them with a mixture of butter, garlic and herbs.

For hamburgers

They are used not only for their intended purpose, but also as an independent dish or an addition to others. In order to bake similar products at home you will need:

• peeled potatoes – 450 g;
• flour – 400 g;
• butter – 30 g;
• fresh yeast – 10 g;
• salt - 1 tsp. without slide;
• eggs – 2 pcs. (one for surface lubrication);
• sesame seeds.

Prepare the buns as follows:

1. Potatoes are boiled.
2. After softening the tubers, leave 60 g of decoction. The rest of the liquid is poured out. Make puree.
3. The yeast is dissolved in a small amount of water. Alternately add potato decoction, mashed potatoes, flour, and egg. The result is a soft dough.
4. After rising, which takes about 1 hour, the mass is divided into 9 pieces.
5. A round bun is formed from each, coated with yolk and sprinkled with sesame seeds. Bake the products for 20 minutes at 220°C.

Advice. Before making hamburgers, the buns can be cut crosswise and fried on a grill pan.

Buns cooked with potato broth are a universal option for flour products. Various additives make it possible to endlessly experiment and enjoy food.