This appetizing cozy-like country bun is soft, with a golden-brown crust, a perfect presentation of potatoes and cheese, and will surprise you at how fluffy and soft the dough is and how very easy it is to make.
It has all the flavor of yeasted bread, but without all the kneading. Yes, you read that correctly. This is a lo-knead Cheese Potato Bun. Adding potato to bun is a trick that artisan bread bakers have used for many years. The starchiness in the potato attracts more moisture, so the result is a soft bun. The cheese not only adds flavor but also makes the rolls softer. Finally, parsley adds the right amount of herb flavor to take bread to the next level. I knew immediately I would have it with a cup of tea in the morning... and with my lunch :)
For the Dough:
1¼ cups Bread flour
1 Room temperature egg
5 1/2 tbsp Warm milk
1 packet instant dry yeast (big 1tsp)
2 tbsp Sugar
1 tsp Salt
5 tbsp melted unsalted butter
2 Potatoes (430g) Weight with peels (I use Yukon Gold potatos)
3 pinches of salt
3 pinches of pepper
5 tbsp Heavy cream
1 package of shredded Mozzarella cheese *or various cheeses to your liking
Toppings:
Milk (before baking)
2tbsp Melted unsalted butter (after baking)
Parsley or Italian seasoning (optional)
1. Mix 1 Room temperature egg + 80ml Warm milk. Then mix in the Instant dry yeast + (2tbsp) Sugar.
2. 200g Bread flour + 3g (1tsp) Salt. Mix all together.
3. Hand knead the dough until smooth less than 5 minutes. Add 30g Melted unsalted butter. Knead the butter until it is mixed well into the dough. Ferment in a warm place until it is 2-3 times the original size.
4. 430g Potatoes (weight with peels), cut potatoes into easy-to-cook sizes, and boil until soft.
5. Mash the potatoes while hot, add (4tbsp) Heavy cream. Add 3 pinches of salt, a little pepper powder.
6. 1 hour later, when fermentation is complete. Divide the dough into 2 equal parts, flatten out both parts into equal sizes.
7. Spread out in a round shape on parchment paper. Scoop mashed potatoes, spread over the dough + 140g Mozzarella cheese (You can mix and match various cheeses to your liking.) Potatoes go with all kinds of cheeses.
8. Seal all edges well and tuck under dough round and brush lightly with milk, gently apply pressure with your fingertips to create small divots in the top. Cover with plastic wrap to rest the dough to release gas, 20 minutes.
9. Preheated to 320°F. Bake at for 30 minutes (may vary depending on oven specifications).
10. Brush melted butter while hot to give shine and flavor. Sprinkle with parsley (optional).
Serve while warm and wrap leftovers tight to store. Make a cup of hot tea and.......
