I’m prefacing this with “this did not work out as planned” and “I wrote & published this yesterday and it completely disappeared, thanks a lot, WordPress”.
It is currently snowing and sticking to the ground, however yesterday was +20 Celsius and sunny – so we barbequed burgers. The problem with the burgers is they were not even remotely homemade, therefore, not really fodder for a blog entry…..go to freezer, take out box, open box, rip open plastic bag, place burgers on gas grill, flip, add cheese, put on bun, load up and nom. Entry done. Not a real page turner!
I was watching Diners, Drive-Ins and Dives yesterday and someone, somewhere, on one of the episodes, mentioned something about potato buns and a plan was born.
I found a recipe on Allrecipes.com and I was off to the races.
- 2-1/4 tsp yeast
- ¼ cup warm water
- 1 cup scalded milk, cooled or poured into the mashed potatoes from the fridge, which will cool the milk and warm the potatoes-win/win
- ½ cup mashed potatoes
- 5 TB unsalted butter
- ¼ cup sugar
- 1-1/2 tsp salt
- 1 egg, lightly beaten
- 4 to 4-1/2 cups of flour
Dissolve the yeast in the warm water in a small bowl. Let it bloom for 5 minutes or so.
In a big mixing bowl or the bowl for your mixer, add the milk, potatoes, butter, sugar & salt and combine.
Add the yeast/water mixture and the egg.
Add 2 cups of the flour and mix well……or, if you have the same mixer I do, add everything including another cup of flour so your dough hook can reach the stuff it needs to mix. Kitchenaid messed up and the mixer I have doesn’t actually let the hook, whisk or paddle reach the bottom of the mixing bowl. If the level of the ingredients is too low, there is no mixing happening, just the paddle, hook or whisk flapping around near the bottom of the bowl, doing nothing.
Sorry, I digress.
Once everything is mixed, add the fourth cup of flour somewhat slowly, just to see if you actually need all of it. I used the fourth cup entirely but I didn’t need any more than that. The recipe said to hand knead for 7 minutes – I let the mixer mix for a couple minutes then I hand kneaded for 2 minutes. By the way, the dough smelled amazing!
Now, oil the dough ball and put it in a bowl to rise until it doubles in size – about an hour.
Punch down and form into a ball and let it rest for 10 minutes – I actually did not bother doing this and it was fine.
Form the dough into 24 balls, according to the original recipe. I made 18 two ounce balls. Grease your baking sheets, put the buns on them, let them rise until the dough bounces back when you press on the sides of the buns…..or until they are puffed up and bigger – about 20–40 minutes.
Preheat your oven to 400F and bake for 12-15 minutes. Or, if your oven is crappy like mine, preheat to 400F, bake for 6 minutes, realize they are burning, badly, take them out, say VERY bad words, cut the bottoms off of each one, plop them onto a new baking tray, turn the heat down to 375F and finish baking them for the 6 more minutes they needed.
With the cutting and interrupted baking time, they weren’t as tall as they were destined to be, so we ended up using two each for our burgers.
Every time I see a nice kitchen with a shiny new oven and a gas stove I have the worst case of envy…ever! Mine gets the job done, mostly, but it sure isn’t fun!
The buns, although they didn’t turn out as expected, tasted good, held together well and kept all the toppings where they were supposed to be, so I consider this only a partial fail.
If I had been in a better mood and the burgers hadn’t already been on the barbeque, I would have trashed these and made the quick buns I usually do, but the fates intervened and these did the job.
Lesson for the day: Know & remember your oven’s limitations! 🙂