Potato Buns

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DISCLAIMER! These are TASTY, you might have to double the batch ;)

Ingredients:

  • 700 g Organic Yukon Gold Potatoes

  • 500ml boiling water

  • 4 Tbsp salt, divided

  • 1 Tbsp Active Dry Yeast OR 3/4 Tbsp Instant Yeast

  • 2 Tbsp Organic Olive Oil

  • 260 g Organic Whole Wheat Flour

  • 400g One Organic Farm Organic All Purpose Flour

  • 4 Tbsp of mixed seeds, toasted: One Organic Farm Organic Whole Flaxseed, organic sunflower, pumpkin & chia seed

Directions:

  1. Peel & cut potatoes in quarters, boil until soft. Drain the potatoes and SAVE the water.

  2. Reserve 250ml of potato water and soak the seeds, set aside.

  3. Add 120ml of potato water to the yeast & let it sit for 5 minutes.

  4. In a big bowl, combine the cooked potatoes, olive oil and yeast mixture. Mix well and add the flour, 2 Tbsp salt and drained seeds.

  5. Knead the dough for 2-3 minutes by hand or if you’re using a mixer, 4 minutes.

  6. Cover the bowl with a tea towel and place the dough in a warm spot, leave to rise for 1 hour or until the dough has doubled in size.

  7. Preheat the oven to 400’ F.

  8. Place risen dough on a floured surface & divide into 14 buns. Place the buns on a parchment paper lined baking sheet, cover with a damp tea towel and let it rise until double in size.

  9. Bake for 20 minutes or until they sound hollow when tapped on the bottom.

Suzaan De Bruyn1 Comment