Potato brioche hybrid rolls
Binging with Babish · ♥ 22.5K likes · 600.1K views · 21 min video
Read about rolls and buns in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 85 g unsalted challenge butter
- 415 g bread flour
- 75 g potato flour
- 10 g kosher salt
- 20 g granulated sugar
- 2¼ tsp instant yeast
- 200 ml water
Whisk the bread flour, potato flour, kosher salt, granulated sugar and instant yeast together until homogenous.
Mixing the potato brioche bun dough
- 100 g whole milk
- 1 whole egg
Heat the milk until steaming, add it to the water for a mixture about 105 to 110F, and add with the egg.
Mix to a shaggy dough, then emulsify in the room temperature butter one piece at a time, scraping the bottom of the bowl.
By about two thirds of the butter the dough pulls away from the sides; once all the butter is in, check the windowpane test.
Butter your hands and the receiving bowl and bulk ferment 45 minutes to an hour and a half, until the dough grows by 50 to 75 percent rather than doubling.
Weigh the dough and divide into 10 buns, covering with well-lubricated plastic wrap so it does not deform them.
- 1 whole egg
Beat an egg with a tiny splash of water and a pinch of salt and brush the buns.
- sesame seeds
Sprinkle with sesame seeds and bake at 350F for 18 to 22 minutes until golden brown and 195F at the center.