Fluffy Savory Potato Buns: Easy Stuffed Bread Recipe Using Finger-Stretching Technique | Gourmet Com

Описание: Welcome to Culinary Compass! Today, we're diving into the world of yeast baking with an incredibly easy and foolproof recipe for savory Potato Buns. This 'fuss-free, feel-good' method simplifies the process, utilizing a professional kneading technique and avoiding the need for a rolling pin—you simply stretch the dough using your fingertips!

These buns are perfect for breakfast, a hearty snack, or alongside dinner. The dough is wonderfully soft, and the rich, spiced potato filling—featuring sautéed onions, olive oil, and aromatic basil—makes them truly irresistible. We focus on key Food Science principles like proper yeast activation and achieving the perfect soft texture by managing the dough's hydration and covering the buns post-baking.

Learn how to create 9-10 perfectly sized buns using precise dough handling (Professional Cooking Techniques) that ensures a light, fluffy result every time. This is a must-try for home bakers looking for easy, satisfying comfort food.

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*FULL RECIPE: SAVORY POTATO BUNS*

*INGREDIENTS*

*For the Dough:*
1 cup Warm Milk
1 cup Warm Water
1 Tablespoon Granulated Sugar
1 Teaspoon Instant Dry Yeast (or 1 tbsp Active Dry Yeast)
4.5 to 5 cups Flour (unpacked)
1 Teaspoon Salt
50 grams Butter (melted and cooled)

*For the Potato Filling:*
1 Small Onion, chopped
3-4 Tablespoons Olive Oil (for sautéing)
1 Heaping Teaspoon Tomato Paste or Pepper Paste
3 Large Potatoes, boiled and mashed
1 Teaspoon Basil
1 Teaspoon Red Pepper Flakes
1 Teaspoon Black Pepper
1 Teaspoon Salt

*For the Glaze:*
Leftover Melted Butter (from the 50g used for stretching)
1 Egg Yolk

*INSTRUCTIONS*

1. *Activate Yeast:* Combine warm milk, water, sugar, and yeast. Let bloom if using active dry yeast.
2. *Mix Dough:* Add flour gradually (4.5-5 cups). Add salt after the second cup of flour. Knead for a minimum of 5 minutes until smooth.
3. *First Rise:* Cover and let rest for 20-25 minutes.
4. *Prepare Filling:* Sauté chopped onion in olive oil until softened. Add tomato/pepper paste, then the mashed potatoes and all spices. Mix well and turn off heat to cool.
5. *Shape Dough:* Divide dough into 9-10 equal balls. Cover them to prevent drying.
6. *Stretch and Fill:* Lightly grease your surface with cooled melted butter. Take one dough ball, drizzle with a little butter, and use fingertips to stretch it to about 8 inches in diameter. Place a generous amount of filling in the center and fold both sides inward. Repeat with all dough balls.
7. *Second Rest:* Let the shaped buns rest for 15-20 minutes.
8. *Flatten and Glaze:* Place buns on a parchment-lined baking sheet. Using lightly greased fingertips, flatten each bun to about half an inch thick.
9. *Bake:* Combine leftover melted butter with one egg yolk and brush over the buns. Bake in a preheated 400°F (200°C) oven until golden brown (approx. 20-22 minutes).
10. *Softening Step:* Immediately upon removing from the oven, stack the buns and cover them with a clean kitchen towel for 5 minutes to ensure they stay soft and moist.