You may ask yourself, could there possibly be another way to enjoy our exquisite Texas style smoked brisket? Well, we have the answer to that challenge with this potato bun recipe. I am a true sandwich lover and it is my choice method of serving and eating our barbeque fare when I have the chance. This recipe is for a potato bun like that of Martin's fame. It is very versatile as well you can make them into anything from pull apart dinner rolls to hot dog buns. The potato in this bun adds a moist texture that just enhances the experience of having a cloud like bun to cradle chopped brisket, sausages or even our smoked chicken to deliver the ultimate culinary experience. Top off that heaven sent sandwich with our housemade BBQ sauce and some slaw to make sure you will reach a state of nirvana and ultimately, the couch.
Potato Buns
80 ml Water warm to touch
13 g Sugar
11 g Dry Yeast
1 large egg
170 ml Soy Milk
100 g mashed pureed potato-freshly mashed not cold
500 g White Flour
17 g Salt
75 ml Sunflower oil or rendered lamb bacon fat from our house made kosher lamb bacon.
1. In mixer bowl add the water, sugar and yeast. let starter sit to bloom the yeast for 15 minutes.
2. Add the egg, soy milk, potatoes to the yeast mix.
3.Mix on medium with the dough hook attachement until all ingredients are fully incorporated.
4. Add the flour and salt and continue to mix on medium speed until the dough has formed approximately 5 minutes.
5. Slowly add the sunflower oil or rendered liquid fat about 10 ml at a time until fully absorbed. And let mix 5 minutes more. The dough will be sticky and wet.
6. Transfer to an oiled bowl and place an oiled piece of plastic wrap over the bowl and let rise 1 hr until doubled in size.Preset oven at 190°C
7. Punch down on a well floured flat surface and cut/scale 60 -65 grams and roll or divide dough roughly into 12 balls.
8. Place on a lined tray about 5 cm apart and cover with an oiled piece of plastic wrap over the top. Let rise for 45 minutes.
9. OPTIONAL- Brush with egg yolk and water mixture. Sprinkle with sesame/ poppy seeds or whatever floats your boat. We prefer them plain to let the contents take center stage.
10. Place in preheated oven, convection works best. Bake for 8-10 minutes at 190° C or until golden brown on top. It should be a fairly quick bake time. Remove and let cool for at least 15 minutes before slicing
11. Stuff with your favorite smoked Aarons barbequed meats. Enjoy!
Chef Todd Aarons
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