Martin’s Potato Buns

Martin’s Potato Buns

• POTATOES
  • 320g floury potatoes like Russet or Yukon Gold
  • 48g (3 1/2 tablespoons) unsalted butter, cut into 3 pieces
• DOUGH
  • 265g cool roomtemperature (70°F) potato cooking liquid, from above, along with water, milk, or plant milk if needed
  • 1/8 teaspoon turmeric optional
  • 1/8 teaspoon ground annato
  • 48g (2 1/4 tablespoons) honey
  • 545g high-protein allpurpose (or bread) flour
  • 9g (2 1/8 teaspoons) instant yeast
  • 11 grams (2 teaspoons fine) salt

1. Potatoes
   • Peel the potato, reserving the peels, and cut into 1/2-inch cubes.
   • Place the potatoes, peels, and enough liquid to cover them completely in a medium saucepan.
   • Bring to a boil over high heat, cover loosely, reduce heat to maintain a gentle simmer, and cook until potatoes are tender, 15 to 18 minutes. 
   • Drain, reserving the cooking liquid.
   • Remove and discard the peels.
   • Once the potato is cool enough to handle, mash into a smooth paste or pass through a ricer. 
   • Weigh out 240g and snack on the remainder. 
   • Transfer to the bowl of a stand mixer, add the butter, cover loosely, and let sit until
   • cooled to room temperature, about 30 minutes.
2. Dough
   • Measure out 265g of the potato cooking liquid, along with additional water, milk, or plant milk if necessary.
   • Add to the mixing bowl, along with the honey and spices (if using) and whisk by hand unti uniform.
   • Add the yeast and bread flour to the bowl, and, using a dough hook, mix on low speed until combined and no dry flour remains, 2 to 3 minutes.
   • Cover and let sit for 20 minutes.
   • Add the salt and mix on low speed until combined, about 1minute.
   • Increase to medium and mix until dough clears the sides of the bowl, 8 to 10 minutes.
   • Desired dough temperature: 75°F.
   • Transfer the dough to a medium bowl, cover loosely, and let sit at 75°F (24°C) until about 1.5x in volume, 60 to 120 minutes, folding the dough with lightly-moistened hands after 45 minutes.
   • Cover the dough tightly and refrigerate for at least 2 hours and up to 24. (If chilling for more than 2 hours, remove the dough from the fridge an hour or so before dividing and shaping to let it warm slightly.)
   • Transfer the dough to a lightly floured counter and dust the top of the dough lightly with flour. For burger buns, divide into 12 equally-sized pieces, about 95g each; for slider buns, divide into 18 equally sized pieces, about 65g each. Cover loosely and let rest until relaxed, about 20-30 minutes.
   • For burger or slider buns: Line two rimmed baking sheets with parchment paper. On a lightly floured surface, flour exterior of each dough round to avoid stickiness and firmly press into 3½ inch disks (2½ inches for slider buns) of even thickness,expelling large pockets of air. Arrange on a prepared baking sheet, spaced evenly apart. Cover loosely and let rise at room temperature until almost doubled in size, 30 to 45 minutes.
   • About 30 minutes before the breads are fully risen, adjust your oven racks to the upper- and lower-middle positions (or just the lower-middle for two pan loaves) and heat the oven to 325°F (or 300°F with convection).
   • Brush the exposed surfaces of the breads gently with egg wash. Let sit for 5 minutes, then repeat. Top with sesame seeds, if using.
   • Bake the breads until their tops crusts are deep golden brown and at least 205°F at the center, 25 to 35 minutes for smaller rolls, and 35 to 45 minutes for pan loaves, rotating the pans at the halfway mark. Transfer the pan(s) to a wire rack and cool for 5 minutes. Transfer the breads from the pan(s) to the rack and allow to cool for at least 1 hour before serving.
   • Once cool, store in plastic bags or enclosed containers.