Omg! I had never made buns before, but wow! I don't have a stand up mixer so kneaded by hand, but it was worth it 100%. Thank you for bringing these glorious buns into my life!
@@saraascher8536 wow 45 minutes I would never had the strength! I am utilizing my machine. My mom always did it by hand. Always worked perfectly fine. I amire your dedication ☺️👏
Tried these today. The best buns I've ever had. Home burgers are usually impossible to eat by hand, because the bun is too tough and squishes the ingredients. These were incredibly soft and tasty. They held their structure even when loaded with onions, a beetroot burger patty, blue cheese, pineapple, tomato and lettuce. This will be my go-to bun recipe from now on ❤
Hi Sheldo! I had leftover mashed potatoes and decided to make a double batch of these potato buns. I have enough faith in you and your recipes that I decided to commit to a double batch despite never trying this recipe before.😋 I would like to report that these buns were absolutely everything you described in the video! Absolutely delicious, pillowy bits of heaven. Mid-bake, the dog and teenage son began hovering nearby, eagerly waiting for the buns to come out of the oven. Good thing I made a double batch!
It makes my heart swell when i see someone that is absolutely in love with what they are doing… food taste better when made with love… thank you for all your effort… i will try these… i love potato buns… hugs
I love that u impart knowledge to us who have not undergone professionally being a chef or a baker. ❤❤❤ thanks for that rationale/explanation behind those end result..
This video was so well put together. I love everything from the smart skippable intro, detsiled description, thorough elaborations and science part! 10/10
I'm a new fan! I like your presentation style, and especially your attention to detail in the description box with the recipe and time stamps. Looking forward to learning plenty of new recipes and techniques from you!
I've just baked those buns and I'm literally thrilled by how they came to be, how soft they are, and how tasty they are. Sheldo! Please, come back on youtube whenever you have time and idea for a video, you're doing great work and your recipes are exceptional. There's a need for such great ideas. I'm amazed by the knowledge and tricks that I can get from you, so I'll be waiting for new videos :D
OMG ! I watched your videos with my daughter. We both like cooking and we simply adore you. We love the science bit. I am a middle-aged woman and despite cooking all my life i now learn from you why certain things happen. We were commenting how you are the perfect teacher. The way you explain (lare you a Virgo ? 😊 ✌️) is foolproof and i I love your taste and style. Keep them coming I will try all your recipes.
Made this today, only half of of the recipe coz too lazy using the big mixer (using the automatic bread machine kneading mode) The buns are light and chewy, really nice. I added sausages mixed with onion and parmesan in the bun ( sorry for my English 😅) Thank you very much for the tasty and very clear explanation recipe and method. Khob khun ka 😊
My man….at 19 seconds in I paused this video to find a pen and paper because I knew I had to try this. Here we are about 4 hours later gleaming with pride staring at the most delicious buns in the world. I’ve been sending pic’s of them along with a 10 second squish video to all my friends and forwarding this video to them. Absolute perfection thank you so much my friend definitely thumbs up and subscribed👌I’m trying your English muffins next can’t wait! THESE ARE SO GOOD MMMMMMMMMmmmmmmm!!!!!!!!
I made these yesterday to go with my fried onion burgers. They were stunning. I don't have a stand mixer, so it took a fair bit of time for the dough to come together, but man, was it worth it. Thank you. Sheldo. I will be making these again and again.
Okay wow, these buns are absolutely incredible. I'm not sure if my bread flour is different but I had to let this go in the mixer for nearly half an hour for it to finally pass the "window-pane" test. I almost gave up a few times, but every time I checked in there was SLIGHT progress, so I just kept going. I'm so glad I stuck with it because these were the best buns I've ever made/had. My girlfriend and I both had one fresh after their second glazing, and I can't even tell you how good they were. Then today I just made smash burgers and served them on these buns, lightly toasted in a pan with butter. By far the best, most amazing burger of my life thanks almost entirely to the bun. Probably best thing I ever cooked for my girlfriend and she LOVED it. Thank you so much for this wonderful recipe, it has brought a lot of joy into my life!
Ah! I'm so glad you enjoyed the buns!!! You don't know how happy it makes me to hear. It's awesome that you stuck with the kneading even though it looked like it wasn't working. Next time, you could try kneading until the dough has come together, cover the bowl and leave it for 10-15 minutes, then knead again. The time should help the gluten formation and give your mixer a break. Hope this recipe can become part of your regular rotation!
Sheldon! Sheldon! Boi, you are a beast! You scared me with some of those measurements, but in the end, you are on point. I feel like a professional. I did not make ANY modifications. I used the weights rather than the cup measurements. They look just like your! Thank you!
Thank you for your wonderful recipe! I love your way of sharing and attention to detail. I am visually impaired and audio/verbal instructions are the only way I can learn what I love the most BAKE!!! I made these rolls today in two batches one I baked in the regular oven and the other in a convection. I prefer the regular oven batch. I just subscribed to your channel and look forward to trying your recipes. Many, infinite blessings!!! YOU ROCK!!! 😇😍👍🏼
I did it, first buns I made in my life, I had to manually knead it though since I don't have a robot. It was the best buns I ever ate. You are a legend man, thank you!
Sheldo, these turned out perfectly. My wife and I ate all dozen for lunch and dinner. Thank you so much for this beautiful potato bun recipe (from southwest Florida).
Thank you Sheldo for an EXCELLENT recipe! I've tried many recipes in the past and THIS is the epitome of the perfect potato bun. I made them into burger size buns and it was delicious. They were soft, tender, chewy, tasty and way better than store bought. I wish I could post the pictures. Thank you for sharing your talents and love for food with us!
Made these today. Thank you for treaching me the stain glass trick. You are the best teacher and the rolls were fabulous! Took some over for the neighbors,because they turned out so beautiful and tasted so good.
Sheldo so glad to have come across your channel. You obviously are passionate about your kitchen skills and it is enjoyable. I especially loved your shout out to Chef John when you were rhyming..:)
I normally follow recipes but always get them wrong but this one was so easy and clear to follow that they turned out amazing! My whole family loved them!
I've made hamburger buns and hot dog buns from other recipes. But these are the only ones I make now. Everybody loves my whole family won't eat anything else thank you
Thank you so much for this recipe! I've tried others and yours is the best! Also, I appreciate the ingredients and directions in the description greatly!!!
Just made these fabulous buns. They are pillowy soft! Since I only used an egg wash next time I will add a tad more sugar to the recipe. Just a personal preference. These were great Sheldo. Thanks for sharing!
I made these today, I last made bread when in school and you could break windows with it lol. I never tried again until today, they were amazing! So soft and tasty, thank you for sharing!
So yummy and fluffy...thank you Sheldo for such a nice tutorial! You made everything very clear and easy to understand. Definitely gonna make it again!
Tried them buns today and they turned out absolutely fantastic, thank you very much for this recipe!! And the trick with the microwaved potatoes is awesome as well!
FYI; If you don't have a mixer, make the dough and be sure all of the ingredients are incorporated. Let it rest and ferment, covered, for two hours, then use the stretch-and-fold method three times (stretch, 30m rest, stretch, 30m rest, stretch, one last rest). After that, divide and shape, then let proof for another 30-40 minutes before baking. This should allow the gluten to develop without you having to deal with the mess or the ache of kneading the bread for closer to an hour than not. Comes out perfect for me, every time.
LOVED THE SCIENCIE PART! its great to undersantd why things happen on a chemical level, so we ca apply it on other recipes so we can anticipate and create new recipes with knowledge
Thank you for the windowpane test and really going into gluten development. I'm just starting to get into breads and have been in the dark who is as far as hand kneading dough
I cooked these today. They were easy and delicious and a perfect starting recipe for someone who has never baked bread before (me). I ate them as mini bread bowls with Boston baked beans inside.
Hi Sheldo, greetings from Australia! I was watching your video the other day and I knew that I just had to give it a try. And I have to tell you that this is the best bun that I have made. I shaped them into rolls. Texture is how u described them. Amazing!!! I have become a fan of yours. I am looking forward to bake your brown butter choc chip cookies.
Thank you for a fabulous treat! I failed in my first attempt, probably cause I didn't let the mixer go long enough. Today kneaded by hand & though it was hard work, they turned out fabulous! I made half with the honey butter glaze & half with eggwash, scrumptious! Will absolutely be making these again! I am totally new to baking bread & your video was so helpful and made the process easy. Thanks!
My husband asked me to make mashed potatoes for our dinner last night so I could make potato buns today. He's making smash burgers for dinner tonight and will be making chicken salad, now that we have fresh baked buns. These are his new favorite sandwich buns. If anyone is wondering if you can use a bread machine to make the dough, I've done it successfully twice in my Zojirushi. I also used SAF Gold yeast since it works better with enriched doughs. Thanks for another great recipe, Sheldo! 👍
Hey Sheldon thanks so much for this recipe I made this for the first time and it came out beautiful . Am watching from the beautiful Caribbean islands of Trinidad and Tobago
OK, so I'm trying to make my very first bread, and I'm going for potato rolls. Indeed, I live in Switzerland and these are absolutely nowhere to be found. And as I'm making sliders for my family tonight, I figured I'd try something new. I started out by following a different recipe that I had found before yours, and by the look of things so far, let's just say I might have to take an unexpected trip to the grocery store for burger buns 😅 But your video was awesome in many a way Sheldo: 1) Your general mode of expression and demeanor are super friendly and welcoming! 2) the instructions are crystal clear and you were kind enough to include measures in metric, which as a dude living in Europe, I really appreciate! 3) while showing your video to my wife, she said "OK, save this video, we're trying his method, it looks divine!" So all in all, although I'm not too confident about how my first attempt at rolls will turn out, I feel pretty confident about how my next one will go 😉👍🏽 Be well Sheldo!
Can’t wait to try this week since my husband will make his famous burger. Thank you for sharing really good recipes. I hope one day you can teach WAFFLES 🙏 especially the keto one cause my daughter loves it
Sheldo, Sheldo, Sheldo! OMG, you weren't lying about these potato buns at all! I've been getting more into my bread baking, as the prices for bread has risen, too! With the exception of the dough conditioners I also use, everything else is easy to recognize and pronounce!😅 No need to pop up Google!😂 Anyway, I have 2 mixers & a bread machine - so I tripled the recipe. I'm glad I did, as my kids came home & devoured these buns! Some were eaten as is, some with PB & J & some with a fried egg & cheese! Needless to say, the rest was carted off to be eaten at school, & probably shared with friends! Ahem, I had a few myself! 👀 😂😂 These are family approved! So now I'm on the hook to make more for burgers, the classic Sloppy Joes and other sandwiches! I do have some Pastry experience, but your explanation & directions were easy to follow, as well. Thank you! 🥰
My word, these are the best buns. I made a simple egg glaze since I don't like sweet buns that much, but wow. I'm horrible at any types of bread; however, these came out amazing. Absolutely knead as much as Sheldo says. I haven't got a stand mixer so had to knead with the hooks of my hand mixer and then by hand -- it was a bit intensive and ended up hitting the dough against the counter for a bit -- but so worth it!
Sheldo I hope your channel subs explode. Your explanations are absolutely brilliant and I feel that my questions about the processes are answered. Nice Chef John shoutout. Great work.
HeySheldo, Just made these as hamburger buns and they were a huge hit! I went with the egg wash like you suggested, and I also decided to divide them into 6 (versus 12) because I like a big roll, which worked out great. Thanks for the recipe and keep up the great videos!!
Made these today and they came out perfect. I used 50% Bread Flour and 50% AP Flour. I did knead with my KitchenAid for 6 minutes then allowed the dough to rest for 10 minutes before resuming kneading for an additional 6 minutes.
I like your instruction methods, easy to follow, I'm going to try your recipe and combine it with Chef John's Meatball Slider concoction. I liked how you showed how long to knead the bread and demonstrated the levels of the window pane, that was very helpful. I'm a novice at baking and I think what you showed here will help me moving forward, thank you. PS I gave you a wave from over here in Nanaimo. Shawn
Maaan!! I am so impressed, well done videos and recipes, your channel is underrated but hopefully you’ll exceed the 1M subscribers before the end of the year. Thank you for every single recipe specially the Roti Canai ❤
I knew I did right by subscribing to this channel. I always wondered how I could make these potato rolls with regular potatoes but all the recipes I found used the flakes. I also love how you do the videos and give tidbits about the science or history of the ingredients and dishes. Also I appreciate the chef John slip in "you are the ___ of your ___" 🥰💖💖💖 You're awesome Sheldo!
Omg! I had never made buns before, but wow! I don't have a stand up mixer so kneaded by hand, but it was worth it 100%. Thank you for bringing these glorious buns into my life!
You are very welcome!!!! I'm so glad you enjoyed the buns and managed to make them work by hand kneading!!!! That's some dedication right there!
How long did you kneed your dough?
@@joycechan-barretta9882 I had to do it by hand too, kneaded for about 45 minutes til the dough passed the windowpane test.
Good job
@@saraascher8536 wow 45 minutes I would never had the strength! I am utilizing my machine. My mom always did it by hand. Always worked perfectly fine. I amire your dedication ☺️👏
Love it when Bakers explain the science. Easier to remember what to do when you know why you're doing it
Tried these today. The best buns I've ever had. Home burgers are usually impossible to eat by hand, because the bun is too tough and squishes the ingredients. These were incredibly soft and tasty. They held their structure even when loaded with onions, a beetroot burger patty, blue cheese, pineapple, tomato and lettuce. This will be my go-to bun recipe from now on ❤
Did you scale the ingredients? 1 cup of flour is normally 120g so the weight should be 480g. Just wondering if you scaled to 560g. Thx
First recipe where they actually turned out like they’re supposed to. Thanks, Sheldo! You’re a master.
Hi Sheldo! I had leftover mashed potatoes and decided to make a double batch of these potato buns. I have enough faith in you and your recipes that I decided to commit to a double batch despite never trying this recipe before.😋 I would like to report that these buns were absolutely everything you described in the video! Absolutely delicious, pillowy bits of heaven. Mid-bake, the dog and teenage son began hovering nearby, eagerly waiting for the buns to come out of the oven. Good thing I made a double batch!
It makes my heart swell when i see someone that is absolutely in love with what they are doing… food taste better when made with love… thank you for all your effort… i will try these… i love potato buns… hugs
I love that u impart knowledge to us who have not undergone professionally being a chef or a baker. ❤❤❤ thanks for that rationale/explanation behind those end result..
This video was so well put together. I love everything from the smart skippable intro, detsiled description, thorough elaborations and science part! 10/10
I'm a new fan! I like your presentation style, and especially your attention to detail in the description box with the recipe and time stamps. Looking forward to learning plenty of new recipes and techniques from you!
Sheldo is my new cooking fam, lovely recipes presented in such a friendly manner!
@@magicaardvark1 I think you mean Sheldo.
@@Marialla. Autocorrect is such a drag 😆
That's how she spelled it... Sheldo..or my eyes are not good..
I've just baked those buns and I'm literally thrilled by how they came to be, how soft they are, and how tasty they are. Sheldo! Please, come back on youtube whenever you have time and idea for a video, you're doing great work and your recipes are exceptional. There's a need for such great ideas. I'm amazed by the knowledge and tricks that I can get from you, so I'll be waiting for new videos :D
That last squish of the baked bun was so satisfying!
We love squishy buns hahahah. I promise they were devoured right after that squish :P
...you had me at "squishy" and "pillowy." My life has forever changed, thanks to you! 😉
OMG ! I watched your videos with my daughter. We both like cooking and we simply adore you. We love the science bit. I am a middle-aged woman and despite cooking all my life i now learn from you why certain things happen. We were commenting how you are the perfect teacher. The way you explain (lare you a Virgo ? 😊 ✌️) is foolproof and i I love your taste and style. Keep them coming I will try all your recipes.
Thanks Yana! I'm actually a Taurus haha.
❤️
Underrated Channel, simple and yet informative content
LOVE! That u include recipe with video and show the steps so clearly 😀 love your work thanks 😊
Just tried this and it’s not clickbait! The fluffiest, tasty potato bun I have ever had.
Made this today, only half of of the recipe coz too lazy using the big mixer (using the automatic bread machine kneading mode)
The buns are light and chewy, really nice. I added sausages mixed with onion and parmesan in the bun ( sorry for my English 😅)
Thank you very much for the tasty and very clear explanation recipe and method. Khob khun ka 😊
Hello bro, from Italy, the best congratulations. This is incredible! 🇮🇹🤝🇺🇸
My man….at 19 seconds in I paused this video to find a pen and paper because I knew I had to try this. Here we are about 4 hours later gleaming with pride staring at the most delicious buns in the world. I’ve been sending pic’s of them along with a 10 second squish video to all my friends and forwarding this video to them. Absolute perfection thank you so much my friend definitely thumbs up and subscribed👌I’m trying your English muffins next can’t wait!
THESE ARE SO GOOD MMMMMMMMMmmmmmmm!!!!!!!!
NOTHING MAKES ME HAPPIER THAN TO HEAR ABOUT BUN SUCCESS. Here’s to many many more perfect buns in your future!!!!
I made these yesterday to go with my fried onion burgers. They were stunning. I don't have a stand mixer, so it took a fair bit of time for the dough to come together, but man, was it worth it.
Thank you. Sheldo. I will be making these again and again.
Okay wow, these buns are absolutely incredible. I'm not sure if my bread flour is different but I had to let this go in the mixer for nearly half an hour for it to finally pass the "window-pane" test. I almost gave up a few times, but every time I checked in there was SLIGHT progress, so I just kept going. I'm so glad I stuck with it because these were the best buns I've ever made/had. My girlfriend and I both had one fresh after their second glazing, and I can't even tell you how good they were. Then today I just made smash burgers and served them on these buns, lightly toasted in a pan with butter. By far the best, most amazing burger of my life thanks almost entirely to the bun. Probably best thing I ever cooked for my girlfriend and she LOVED it. Thank you so much for this wonderful recipe, it has brought a lot of joy into my life!
Ah! I'm so glad you enjoyed the buns!!! You don't know how happy it makes me to hear. It's awesome that you stuck with the kneading even though it looked like it wasn't working. Next time, you could try kneading until the dough has come together, cover the bowl and leave it for 10-15 minutes, then knead again. The time should help the gluten formation and give your mixer a break. Hope this recipe can become part of your regular rotation!
Hands down the best, simplest buns/rolls I’ve ever made. Thank you!
I am living for this channel!
Thanks Janessa :) Hope you give these buns another try and they turn out for you!
Sheldon! Sheldon! Boi, you are a beast! You scared me with some of those measurements, but in the end, you are on point. I feel like a professional. I did not make ANY modifications. I used the weights rather than the cup measurements. They look just like your! Thank you!
Thank you for your wonderful recipe! I love your way of sharing and attention to detail. I am visually impaired and audio/verbal instructions are the only way I can learn what I love the most BAKE!!! I made these rolls today in two batches one I baked in the regular oven and the other in a convection. I prefer the regular oven batch. I just subscribed to your channel and look forward to trying your recipes. Many, infinite blessings!!! YOU ROCK!!! 😇😍👍🏼
I did it, first buns I made in my life, I had to manually knead it though since I don't have a robot. It was the best buns I ever ate. You are a legend man, thank you!
Sheldo, these turned out perfectly. My wife and I ate all dozen for lunch and dinner. Thank you so much for this beautiful potato bun recipe (from southwest Florida).
Sheldo, you are so clear and articulate with your instructions, it makes it so easy to follow. Love your recipes and channel. Great going! 👍👏🤜🤛👌
Thank you Sheldo for an EXCELLENT recipe! I've tried many recipes in the past and THIS is the epitome of the perfect potato bun. I made them into burger size buns and it was delicious. They were soft, tender, chewy, tasty and way better than store bought. I wish I could post the pictures. Thank you for sharing your talents and love for food with us!
What is burger size buns? Changed the weight?
Is burger size bun about 100g of the dough?
Thank you SHELDON 😊. I made these ROLLS today and they were yum yum 😋😋😋
Made these today. Thank you for treaching me the stain glass trick. You are the best teacher and the rolls were fabulous! Took some over for the neighbors,because they turned out so beautiful and tasted so good.
Sheldo so glad to have come across your channel. You obviously are passionate about your kitchen skills and it is enjoyable. I especially loved your shout out to Chef John when you were rhyming..:)
I love how you explain every step so clearly, so glad I found your channel
Your delivery style is awesome. Can't wait to make them.
I normally follow recipes but always get them wrong but this one was so easy and clear to follow that they turned out amazing! My whole family loved them!
I've made hamburger buns and hot dog buns from other recipes. But these are the only ones I make now. Everybody loves my whole family won't eat anything else thank you
Thank you so much for this recipe! I've tried others and yours is the best! Also, I appreciate the ingredients and directions in the description greatly!!!
Just made these fabulous buns. They are pillowy soft! Since I only used an egg wash next time I will add a tad more sugar to the recipe.
Just a personal preference. These were great Sheldo. Thanks for sharing!
I made these today, I last made bread when in school and you could break windows with it lol. I never tried again until today, they were amazing! So soft and tasty, thank you for sharing!
😂wow ! congrats 👍🎉
@@girlyshow1018 I've not had time to make any more yet, but I will do when I can. They were that nice
So yummy and fluffy...thank you Sheldo for such a nice tutorial! You made everything very clear and easy to understand. Definitely gonna make it again!
I love the explanation and the science behind this bun potato baking. Im gonna try this for iftar. Also very underrated video! Deserve more views
made it! loved it! Thank you for the amazing recipe 🥰🤗🤗🤗
Omg !! Why I just see yr Vdo, I watch 4 of them straight!!!! Big fan!!!!! Thanks for sharing for best recipe😊 my mum loves this menu
Nice presentation of making bread to be perfectly ready to eat, I admired your advice !
This recipe is the bomb! Soft and fluffy!
Made these buns today! And they turned out AMAZING!!!!
Tried them buns today and they turned out absolutely fantastic, thank you very much for this recipe!! And the trick with the microwaved potatoes is awesome as well!
Buns look so good 👍
Bruh, it took the algorithm long enough- i am glad to have found your channel. So detailed and chill, with great science lessons
Wow!! I love this👍👍👍. Thank you for your recipe
FYI; If you don't have a mixer, make the dough and be sure all of the ingredients are incorporated. Let it rest and ferment, covered, for two hours, then use the stretch-and-fold method three times (stretch, 30m rest, stretch, 30m rest, stretch, one last rest). After that, divide and shape, then let proof for another 30-40 minutes before baking. This should allow the gluten to develop without you having to deal with the mess or the ache of kneading the bread for closer to an hour than not.
Comes out perfect for me, every time.
Thanks!
Thank you for the head up!
If I didn't have a kitchenaid I would never do this. I'd make focaccia and be grateful 😊
Thank you very much sir….love this bums … hello from Dominican Republic:)
Tried these today even though I tweaked the recipe to my liking. Thear taste amazing and they are soft and fluffy.
This man makes me so happy, he is the literal personification of a warm hug
I made the burger version of these (egg wash) and opted for everything bagel seasoning. It’s perfect! Thanks for the detailed instructions
This is the most amazing and the best recipe , Thank you so much Dear for the recipe and detailed instructions.
I liked the way you explained your recipe. Will try ASAP!😊
LOVED THE SCIENCIE PART! its great to undersantd why things happen on a chemical level, so we ca apply it on other recipes so we can anticipate and create new recipes with knowledge
Awesome, love your style man, hope you continue to add more stuff!!
Thank you for the windowpane test and really going into gluten development. I'm just starting to get into breads and have been in the dark who is as far as hand kneading dough
I cooked these today. They were easy and delicious and a perfect starting recipe for someone who has never baked bread before (me). I ate them as mini bread bowls with Boston baked beans inside.
Hi Sheldo, greetings from Australia! I was watching your video the other day and I knew that I just had to give it a try. And I have to tell you that this is the best bun that I have made. I shaped them into rolls. Texture is how u described them. Amazing!!!
I have become a fan of yours. I am looking forward to bake your brown butter choc chip cookies.
Thank you for a fabulous treat! I failed in my first attempt, probably cause I didn't let the mixer go long enough. Today kneaded by hand & though it was hard work, they turned out fabulous! I made half with the honey butter glaze & half with eggwash, scrumptious! Will absolutely be making these again! I am totally new to baking bread & your video was so helpful and made the process easy. Thanks!
I love them so much! Please share more recipes and i cant wait to see them🤩🤩🤩
My husband asked me to make mashed potatoes for our dinner last night so I could make potato buns today. He's making smash burgers for dinner tonight and will be making chicken salad, now that we have fresh baked buns. These are his new favorite sandwich buns.
If anyone is wondering if you can use a bread machine to make the dough, I've done it successfully twice in my Zojirushi. I also used SAF Gold yeast since it works better with enriched doughs.
Thanks for another great recipe, Sheldo! 👍
Hey Sheldon thanks so much for this recipe I made this for the first time and it came out beautiful . Am watching from the beautiful Caribbean islands of Trinidad and Tobago
Thank You for this Great Recipe Sheldon. This will change my Homemade Smash Burger for Ever. Greats from Germany.
OK, so I'm trying to make my very first bread, and I'm going for potato rolls. Indeed, I live in Switzerland and these are absolutely nowhere to be found. And as I'm making sliders for my family tonight, I figured I'd try something new. I started out by following a different recipe that I had found before yours, and by the look of things so far, let's just say I might have to take an unexpected trip to the grocery store for burger buns 😅 But your video was awesome in many a way Sheldo:
1) Your general mode of expression and demeanor are super friendly and welcoming!
2) the instructions are crystal clear and you were kind enough to include measures in metric, which as a dude living in Europe, I really appreciate!
3) while showing your video to my wife, she said "OK, save this video, we're trying his method, it looks divine!"
So all in all, although I'm not too confident about how my first attempt at rolls will turn out, I feel pretty confident about how my next one will go 😉👍🏽
Be well Sheldo!
I made these potato buns for Thanksgiving and they were a hit!! 😃
I didn’t have a mixer so I ended up using my hands. Took almost an hour to kneed but this was probably the best thing I’ve ever baked. 10/10 worth it
I just tried the recipe, it turned out great
So happy I found your page! What an amazing recipe ❤
Thank you for the detailed information and great recipe !!! 👍🏼
Can’t wait to try this week since my husband will make his famous burger.
Thank you for sharing really good recipes.
I hope one day you can teach WAFFLES 🙏 especially the keto one cause my daughter loves it
Can't wait to make these and (as so many others have said) .... can't wait till you come back again! 💕
Sheldo, Sheldo, Sheldo! OMG, you weren't lying about these potato buns at all! I've been getting more into my bread baking, as the prices for bread has risen, too! With the exception of the dough conditioners I also use, everything else is easy to recognize and pronounce!😅 No need to pop up Google!😂
Anyway, I have 2 mixers & a bread machine - so I tripled the recipe. I'm glad I did, as my kids came home & devoured these buns! Some were eaten as is, some with PB & J & some with a fried egg & cheese!
Needless to say, the rest was carted off to be eaten at school, & probably shared with friends! Ahem, I had a few myself! 👀 😂😂 These are family approved! So now I'm on the hook to make more for burgers, the classic Sloppy Joes and other sandwiches!
I do have some Pastry experience, but your explanation & directions were easy to follow, as well. Thank you! 🥰
You are the best. Thank you. I binge watched your videos today. Enjoyed all of them. Will make Mango and Sticky Rice first!
My word, these are the best buns. I made a simple egg glaze since I don't like sweet buns that much, but wow. I'm horrible at any types of bread; however, these came out amazing.
Absolutely knead as much as Sheldo says. I haven't got a stand mixer so had to knead with the hooks of my hand mixer and then by hand -- it was a bit intensive and ended up hitting the dough against the counter for a bit -- but so worth it!
Amazing presentation , both practically and aesthetically! Great job ! Instant subscribe!🤟🏻
Those loookk AMAZING 🥹😚🤤🤤🤤🤤😍
Sheldo I hope your channel subs explode. Your explanations are absolutely brilliant and I feel that my questions about the processes are answered. Nice Chef John shoutout. Great work.
OMG...I have seriously fallen in love with your buns!!!!!
the greatest bun recipe ever...thank you so much!
You’re so welcome!!! I’m glad that you enjoyed the buns 😂
Sehldo! Great concept. People want well made versions of comfort food!
These look amazing. And Sheldo looks like a soft bun too🥺
HeySheldo,
Just made these as hamburger buns and they were a huge hit! I went with the egg wash like you suggested, and I also decided to divide them into 6 (versus 12) because I like a big roll, which worked out great.
Thanks for the recipe and keep up the great videos!!
Made these today and they came out perfect. I used 50% Bread Flour and 50% AP Flour. I did knead with my KitchenAid for 6 minutes then allowed the dough to rest for 10 minutes before resuming kneading for an additional 6 minutes.
Stopping by again to day this recipe is the BOMB ❤
LOOKSSOOOOOOO GOOOOOD omggg
Thank you so much. I made these potato buns TODAY. 😋😋😋😋😋
I like your instruction methods, easy to follow, I'm going to try your recipe and combine it with Chef John's Meatball Slider concoction. I liked how you showed how long to knead the bread and demonstrated the levels of the window pane, that was very helpful. I'm a novice at baking and I think what you showed here will help me moving forward, thank you.
PS I gave you a wave from over here in Nanaimo.
Shawn
Dude, much respect. This recipe is fire
As soon as my ankle will allow me to stand I will make these. I love baking and the buns look amazing!
Just made the buns, and they are amazing!! I've made a few buns, but these are by far the best ones!! Thanks 🙌
SO happy to hear that they worked out for you!
Maaan!! I am so impressed, well done videos and recipes, your channel is underrated but hopefully you’ll exceed the 1M subscribers before the end of the year. Thank you for every single recipe specially the Roti Canai ❤
Thank you so much!!! Your comment made my day!
You are such a good teacher. I really enjoy watching you. Please keep making your excellent and delicious videos.😋😋
I just made these using potatoes in a pouch. Perfect!! Thanks so much! Great recipe and video.
I made these a few weeks ago. They were delicious! My son asked for them again so here I am watching again 😊
Sheldo, you make backing look so much fun, I really loved each and every video of yours. Keep on with the good work, you are amazing.
Thank you so much!
I knew I did right by subscribing to this channel. I always wondered how I could make these potato rolls with regular potatoes but all the recipes I found used the flakes. I also love how you do the videos and give tidbits about the science or history of the ingredients and dishes.
Also I appreciate the chef John slip in "you are the ___ of your ___" 🥰💖💖💖
You're awesome Sheldo!
Chef John is the best!!! I’m happy that people are getting my lil joke/reference!
made them last night with leftover potatoes. amazing. so soft and flavorful🥰