martins-potatoe-rolls

🥘 Ingredients

• T65 flour 25 g
• whole milk 125 g
• potato flakes 55 g
• whole milk 170 g
• T65 flour 500 g
• sugar 60 g
• salt 8 ½ g
• yeast 7 g
• milk powder 15 g
• egg 50 g
• butter 55 g
• oil 18 g
• egg 1
• sesame seeds
• butter

1. 1

   Whisk T65 flour and whole milk in a saucepan over medium-low heat until thick ( timer ). Transfer to a bowl and cool to below 35°C.
2. 2

   Mix potato flakes with whole milk and rest for 10 minutes .
3. 3

   Combine T65 flour , sugar , salt , yeast , milk powder , egg , the tangzhong, and the hydrated potato mixture in a stand mixer bowl. Mix on low for 3 minutes until combined, then rest for 10 minutes .
4. 4

   Add butter and oil gradually. Mix on medium for 10 minutes until smooth and elastic — you should be able to pull a windowpane.
5. 5

   Transfer dough to an oiled bowl, cover, and ferment at 25–26°C for 70 minutes until about 70–80% risen.
6. 6

   Divide into 8 pieces ( timer g each). Pre-shape into rounds, rest 15 minutes , then shape into tight balls and flatten to timer cm disks.
7. 7

   Place on a lined baking tray , cover, and proof at 27–30°C for 50 minutes until very puffy and slightly jiggly.
8. 8

   Optionally brush with egg wash (beaten with a splash of milk) and sprinkle with sesame seeds .
9. 9

   Bake at 180°C static (170°C fan) for 15 minutes until light golden.
10. 10

    Brush with butter while warm, cover lightly with a cloth, and cool on a rack.