📖 Find the written recipe in the link below the video. 🥨 Get early access to videos ⤵ th-cam.com/channels/zSKbqj9Z042HuJTQI9V8ug.htmljoin 🌾 Buy me a bag of flour ⤵ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🍞 Share your bread pictures here ⤵ www.flickr.com/groups/chainbaker/ 🍞 Visit my friends at ⤵ www.breadbakingathome.com/
I haven't used cooked mashed potatoes in my breads, but I have used potato flakes in bread & rolls. It's a fast/easy to improve the texture of dinner rolls for people who have very limited time (like me). I'm sure cooking up a potato and adding it in the dough would make super soft buns!
For several years I have made burger buns using milk ( not scalded) because I was taught that the milk gives the rolls a finer texture, that stands up to sloppy condiments, also to very wet sandwich fillings, like pulled meat barbeque or sloppy Joes. But I have to admit those softer buns look so gorgeous and delicious! I always scald my milk when I make Baps, and I think I'm going to have to try scalding my milk for burger buns. Everyone seems to love the burger buns I make, but now I feel compelled to try softer buns, like you do! Thank you for your lovely and useful videos.
Finally baked these last night for an "impromptu" Potato Bun Sandwich Day at the office. Prepped two double batches of dough to make 24 fairly large buns. Using yellow potatoes and "orange" egg yolks resulted in a beautifully colored interior. The crumb was so soft and fluffy! Thanks Charlie, for this awesome rendition of your already soft Potato Bread recipe!!! Photos have been posted (#349)
I have a great potato roll recipe, and it does make wonderful soft rolls. But I found that I could substitute TangZhong in place of the potato and the rolls turn out just as great. I also converted the recipe for sourdough, so the flavor is amazing. Having said all that, I'm always interested in seeing how Charlie makes his bakes, because I always learn something new.
Perfect timing! I just made milk bread buns for my son's university graduation party. Got rave reviews (although they were HUGE compared to the burgers I grilled...). I also happen to have baked potatoes left over from last night's dinner. And it's a holiday - so off the the kitchen to bake potato rolls!
This is something I will deffinitely make in one or two weeks, thank you, I love adding potato in bread 😃. But I think I will change shaping into kaiser rolls - I like when buns are not that tall. Actually do you have other shaping methods for buns? Also have you ever made crispy crust buns (they are very popular where I live, crusty outside and soft inside)?
I filmed a video for crusty rolls just a couple days ago. It'll be out in a few weeks 😁 high temperature, steam, and cold fermentation do wonders for the crust. You could do little mini braids. Three or four strand.
I'm so sad... I have to restrict flours and other foods due to a health situation I'm powering through right now. I can't believe this :( This recipe looks so perfect, with I could bake it today :( But thank you Chef for another amazing recipe, as always ! Love from DR.
Since you mentioned perhaps combining potato and scalding, it might be time for another "comparison taste test" at the office as buns and as loaves.... with peanut butter, jam, butter, and various sandwich ingredients
I recently recorded a video for a sweet potato bread in which all the liquid is replaced with mashed sweet potatoes and a portion of the flour is added to the hot mash to turn it into a scald. Another extremely soft bread coming in the near future ;)
I use a similar recipe but it’s has Amish in the title and sans egg. I’ll try this one to check out the egg difference. I will say the one I use is pretty popular in my family and I use muffin pans for a dinner roll look. I make small balls and fit 3 balls into each muffin cup, it gives the rolls fancier look lol
The color of the yolk does not correlate with health. It instead has to do with the amount of orange things in the diet of the hens, and farmers select whatever yolk color they want by adding or removing non nutritious orange things like marigolds to their feed.
They are quite different, so it depends on what you're after. This one is lighter, the other one is moister, denser, and heavier, but all in a good way.
@@ChainBaker Well, I made them this evening - double batch of dough to make 24 donuts - didn't change the dough recipe. Referred to your "Super Soft Sugar-Glazed Donut" recipe for frying process , lemon curd and glaze. The crumb was beautiful and soft, just like the potato buns. Donuts for dinner - simply heavenly!!! Share most of them with my brother. 😊 Photos have been posted.
@@ChainBaker what I did and... I cannot see any difference 😁 so combination of these two methods turned out to be pointless for me. But you are the baker here to judge, Chef 😉
thank you for these wonderful videos , we are very much enjoying your recipes ! I don't really buy or use condensed milk . what would you suggest for a condensed milk substitute , if any ?
This is such a wonderful recipe, adding mashed potatoes makes such a marked improvement to the softness of the crumb. For those of you in the U.S. planning a Memorial Day BBQ, these would make perfect burger buns. 🍔 Charlie has 216K subscribers - slowly but surely we will make it to 300K!!! Please continue to share your bakes with family, friends and colleagues and share photos and baking experiences with Charlie's recipes on your social media channels (including links to Charlie's YT) and ask your followers to subscribe to his channel. 🍞🍞 His wonderfully educational (and entertaining) videos have helped so many of us improve our baking skills (I have used so much yeast and flour since I found his channel in Aug 2021) - let's all do we can to get to 300K subscribers by the end of the year. Remember, It only takes ONE post to go viral (any "Swifties" out there? ) - Go "Team ChainBaker" 📣📣📣
📖 Find the written recipe in the link below the video.
🥨 Get early access to videos ⤵
th-cam.com/channels/zSKbqj9Z042HuJTQI9V8ug.htmljoin
🌾 Buy me a bag of flour ⤵
www.ko-fi.com/chainbaker
🔪 Find all the things I use here ⤵
🇺🇸 www.amazon.com/shop/ChainBaker
🇬🇧 www.amazon.co.uk/shop/ChainBaker
🍞 Share your bread pictures here ⤵
www.flickr.com/groups/chainbaker/
🍞 Visit my friends at ⤵
www.breadbakingathome.com/
I haven't used cooked mashed potatoes in my breads, but I have used potato flakes in bread & rolls. It's a fast/easy to improve the texture of dinner rolls for people who have very limited time (like me). I'm sure cooking up a potato and adding it in the dough would make super soft buns!
For several years I have made burger buns using milk ( not scalded) because I was taught that the milk gives the rolls a finer texture, that stands up to sloppy condiments, also to very wet sandwich fillings, like pulled meat barbeque or sloppy Joes.
But I have to admit those softer buns look so gorgeous and delicious!
I always scald my milk when I make Baps, and I think I'm going to have to try scalding my milk for burger buns.
Everyone seems to love the burger buns I make, but now I feel compelled to try softer buns, like you do!
Thank you for your lovely and useful videos.
I've been using potatoes in my home made bread for years. It is excellent.
What a coincidence I invited my father for a burger next week. This is just what I need. Thanks for the recipe.
Finally baked these last night for an "impromptu" Potato Bun Sandwich Day at the office. Prepped two double batches of dough to make 24 fairly large buns. Using yellow potatoes and "orange" egg yolks resulted in a beautifully colored interior. The crumb was so soft and fluffy! Thanks Charlie, for this awesome rendition of your already soft Potato Bread recipe!!! Photos have been posted (#349)
Scotch bonnet peppers... nice! I love potato bread, and I love to bring the heat, too.
Your sandwich looked soooo yummy! Thanks for another great recipe.
Yum, I will try these. I love potato buns.
Bro just couple of days ago was looking for a potato roll recipe and checked your channel and now you drop this 🔥🔥🔥
I have a great potato roll recipe, and it does make wonderful soft rolls. But I found that I could substitute TangZhong in place of the potato and the rolls turn out just as great. I also converted the recipe for sourdough, so the flavor is amazing.
Having said all that, I'm always interested in seeing how Charlie makes his bakes, because I always learn something new.
Those are absolutely beautiful buns.
Chili jam instead of katsup, yes.
That vegetarian omelet sandwich looked fantastic on a potato bun. Scrumptious.
Chili jam and scotch bonnet peppers, yum! I recognize a fellow chili head! 🌶️
These look so soft and wonderful and such a great use of potatoes - hmm, I have a couple potatoes on hand - will print out this recipe today! 😍
these buns look delicious, I will definitely try the recipe!
Another stunner…I love Martin’s Potato Rolls and your scalled buns are my standard and only recipe I use…Will give these a try for sure. Thank you
I've been waiting for this recipe from you! Thank you!!
Follow your recipe but i sprinkled some grated parmesan and garlic butter. They buns are extremely soft and wonderful flavor ❤. Thank you
Perfect timing! I just made milk bread buns for my son's university graduation party. Got rave reviews (although they were HUGE compared to the burgers I grilled...). I also happen to have baked potatoes left over from last night's dinner. And it's a holiday - so off the the kitchen to bake potato rolls!
A real master. These buns look fantastic.
Thanks!
Thank you 🤩
Just perfect 🎉
Superb Video and presentation.
I will share to Jamie. This is the right place to use the chili jam
Greetings from Redondo Beach 🇺🇸🇺🇸Perfect for burger this Memorial Day BBQ 😎
This is something I will deffinitely make in one or two weeks, thank you, I love adding potato in bread 😃. But I think I will change shaping into kaiser rolls - I like when buns are not that tall. Actually do you have other shaping methods for buns? Also have you ever made crispy crust buns (they are very popular where I live, crusty outside and soft inside)?
I filmed a video for crusty rolls just a couple days ago. It'll be out in a few weeks 😁 high temperature, steam, and cold fermentation do wonders for the crust.
You could do little mini braids. Three or four strand.
@@ChainBaker thank you!
I'm so sad... I have to restrict flours and other foods due to a health situation I'm powering through right now. I can't believe this :( This recipe looks so perfect, with I could bake it today :(
But thank you Chef for another amazing recipe, as always ! Love from DR.
Hopefully you can get back to it soon 😉 get well 🙏🏻
Since you mentioned perhaps combining potato and scalding, it might be time for another "comparison taste test" at the office as buns and as loaves.... with peanut butter, jam, butter, and various sandwich ingredients
I recently recorded a video for a sweet potato bread in which all the liquid is replaced with mashed sweet potatoes and a portion of the flour is added to the hot mash to turn it into a scald. Another extremely soft bread coming in the near future ;)
@@ChainBaker Now that sounds interesting - looking forward to it! 🤩
@@ChainBaker I have some frozen purple sweet potato - that would be awesome when you post the recipe! 🍠🍠🍠🤩🤩🤩
I use a similar recipe but it’s has Amish in the title and sans egg.
I’ll try this one to check out the egg difference.
I will say the one I use is pretty popular in my family and I use muffin pans for a dinner roll look. I make small balls and fit 3 balls into each muffin cup, it gives the rolls fancier look lol
That is a healthy egg yolk… You have got a grow them yourself if you want them like that in the USA.
The color of the yolk does not correlate with health. It instead has to do with the amount of orange things in the diet of the hens, and farmers select whatever yolk color they want by adding or removing non nutritious orange things like marigolds to their feed.
How do you store them after baking, if you want to make more to use for a couple days?
Leave to cool down completely and then wrap in cling film or place in an air tight container.
Thanks, the buns really store well, going for the 4th day and they are almost the same as on the 1st day.
Quick question. I bulk ferment my Dutch Oven dough over 12 hours. Using a poolish instead would not improve this?
th-cam.com/video/-hcY6xituuU/w-d-xo.htmlsi=KOvTkElkamL8cYap
Hai ! Do you think potato starch could work to replace the mashed potato entirely ? (with proper replacement of hydration of course)
I've never tried that so can't say.
which recipe do you recommended, this or the newly updated one ?
They are quite different, so it depends on what you're after. This one is lighter, the other one is moister, denser, and heavier, but all in a good way.
@@ChainBaker i was planning to make it as burger buns. probably the 2nd option huh ? thank you!
@ayyyebeeeen I could not choose 😅 they're both great as burger buns.
Charlie, could an overnight cold bulk fermentation be used to improve flavor or would it counter the softness from the potato?
They'll still be soft enough. Go for it ;)
@@ChainBaker Thanks, Charlie - I have a plan....... 😉 will share results on Monday (Bacon Wrapped Meatloaf Sandwich Day!)
@Jeepy2-LoveToBake damn that sounds good 😁🤤
@@ChainBaker 👍
Droohooooll
Yup still waiting for more potato % in your bakes :) How far can we push dough limit ;)
I wonder what would happen if you replace the mashed potatoes with instant potato flakes and extra water
I've yet to try dried potatoes.
As the crumb for the potato buns is so very soft, can this dough be used to make DONUTS???? 🍩🍩🍩🍩🍩 (baked or fried?) Please, oh please, say yes..... 😍
I don't see why it wouldn't work. And if anyone can make it work, it'll be you!😎
@@ChainBaker 😊 I still have some potatoes - I may try this soon - I just have a "hankering" for a donut. 🍩
@@ChainBaker Well, I made them this evening - double batch of dough to make 24 donuts - didn't change the dough recipe. Referred to your "Super Soft Sugar-Glazed Donut" recipe for frying process , lemon curd and glaze. The crumb was beautiful and soft, just like the potato buns. Donuts for dinner - simply heavenly!!! Share most of them with my brother. 😊 Photos have been posted.
@Jeepy2-LoveToBake potato donuts! Awesome. I might try it too :)
@@ChainBaker I think a cold-fermented potato donut recipe would be awesome!! 😎
Interesting, must try with potatoes sometime.
But chillijam? This merits an Uncle Roger review 😂
Love it 😄
Can We make these potato buns with whole wheat flour.
Sure. I would increase the hydration to at least 75%.
Is there a recipe for that chili jam?
I bought it ready made.
@@ChainBaker Thanks for the reply
Charlie, have you ever made bread using buckwheat flour?
I've made something with buckwheat flour. I'd call it a brick though 😂 still need some practice!
Chef, what about making scalding here? You could use that boiling water from potatos - you're welcome😁
Yes!!! 🤩
@@ChainBaker what I did and... I cannot see any difference 😁 so combination of these two methods turned out to be pointless for me. But you are the baker here to judge, Chef 😉
I'll give it a go for sure 😎
As for nutrient point of view, is this recipe better?
There's not much of a difference. Breads like these don't add anything useful to your diet unless you're an endurance athlete 😄
Is there a vegan substitute for the egg ?
Add extra 10g of fat.
@@ChainBaker ok thx !
thank you for these wonderful videos , we are very much enjoying your recipes ! I don't really buy or use condensed milk . what would you suggest for a condensed milk substitute , if any ?
I also don't use condensed milk so I'm not sure of any alternatives either. Cheers 😁
The sexy Chain Baker strikes again, lol!
😄😍
This is such a wonderful recipe, adding mashed potatoes makes such a marked improvement to the softness of the crumb. For those of you in the U.S. planning a Memorial Day BBQ, these would make perfect burger buns. 🍔
Charlie has 216K subscribers - slowly but surely we will make it to 300K!!! Please continue to share your bakes with family, friends and colleagues and share photos and baking experiences with Charlie's recipes on your social media channels (including links to Charlie's YT) and ask your followers to subscribe to his channel. 🍞🍞
His wonderfully educational (and entertaining) videos have helped so many of us improve our baking skills (I have used so much yeast and flour since I found his channel in Aug 2021) - let's all do we can to get to 300K subscribers by the end of the year. Remember, It only takes ONE post to go viral (any "Swifties" out there? ) - Go "Team ChainBaker" 📣📣📣