Soft and Pillowy High-Protein Potato Buns

Step 1: Prepare Mashed Potato Base

Add 70g of water to a medium bowl and microwave for 60 seconds until boiling or near boiling. Carefully remove the bowl from the microwave using gloves. While stirring, add 17g of dried potatoes until the mixture thickens. Set aside to cool down.

Step 2: Combine Dry Ingredients

Place a food processor on a scale. Add 135g of 00 flour, 55g of vital wheat gluten, 6g of dough conditioner, 5g of diastatic malt powder, 24g of erythritol, 5g of instant yeast, and 3g of salt. Secure the lid and blend the dry ingredients for 60 seconds to ensure they are well combined.

Step 3: Prepare Wet Ingredients

Add 40g of fat-free milk and 14g of butter to a measuring cup. Microwave for 20 seconds. Stir with a fork until the butter is completely melted. Ensure the mixture's temperature does not exceed 120°F (≈50°C) (approximately 50°C) (49°C (≈120°F) (approximately 120°F)) to protect the yeast.

Step 4: Combine Wet and Dry Ingredients

Crack one whole egg into the food processor with the dry ingredients. Add the cooled mashed potato mixture. With the food processor running on high, slowly pour in the butter-milk mixture through the top opening over a period of 20-30 seconds. Continue blending for another 30 seconds until a cohesive dough forms.

Step 5: Knead the Dough

Remove the dough from the food processor. Knead the dough back and forth between your hands on a clean surface for 8-10 minutes to develop the gluten network. The dough should become smooth, strong, and elastic.

Step 6: First Proof

Roll the kneaded dough into a taut ball. Lightly spray a large bowl with cooking oil, place the dough in it, and cover tightly with plastic wrap. Let the dough proof in a warm place for 1.5-2 hours, or until it has doubled in size.

Step 7: Divide and Shape Buns

Once proofed, take the dough and divide it into six equal portions, each weighing approximately 67g. Flatten each portion to release any large air bubbles. Fold the edges of the dough into the center, flip it over, and round it into a tight ball, ensuring the bottom seam is well-sealed.

Step 8: Second Proof

Place the shaped dough balls on a sheet pan lined with parchment paper or a non-stick silicone mat. Gently press down on each bun with the palm of your hand to give them a flattened, bun-like shape. Cover the buns with another sheet pan or a damp tea towel and let them proof in a warm place for 60-90 minutes, or until they have doubled in size.

Step 9: Prepare Egg Wash

While the buns are proofing, crack one whole egg into a medium bowl and add 20g of water. Whisk vigorously until the egg and water are thoroughly combined.

Step 10: Egg Wash and Bake

Preheat your oven to 375°F (≈190°C) (approximately 190°C) (190°C (≈375°F) (approximately 375°F)). Once the buns have finished their second proof, brush each bun with a thin, even layer of the prepared egg wash, ensuring to cover both the top and the sides for optimal browning. Place the sheet pan into the preheated oven and bake for 16-18 minutes, rotating the pan halfway through to ensure even baking.

Step 11: Cool Buns

Once the buns are golden brown and fully baked, immediately remove them from the oven and transfer them to a wire rack to cool completely. This prevents the bottoms from becoming soggy.

Step 12: Storage

If you do not plan to consume the buns within the next 4-5 days, it is recommended to vacuum seal them and store them in the freezer. To reheat frozen buns, place them in a 350°F (≈175°C) (approximately 175°C) (175°C (≈345°F) (approximately 345°F)) oven for 12-14 minutes.

• Using 00 flour provides better dough elasticity and results in a lighter, fluffier, and softer final product.

• Vital wheat gluten increases protein content and dough strength, but 00 flour helps maintain elasticity.

• Dough conditioner improves dough strength, elasticity, extensibility, volume, texture, uniform crumb structure, and extends shelf life.

• When preparing the milk and butter mixture, ensure it does not exceed 120°F (49°C) to prevent killing the yeast.

• Knead the dough for 8-10 minutes to properly develop the gluten network, leading to a strong and elastic dough.

• For proofing, preheating the oven for just one minute can create a warm environment, but avoid preheating for longer to prevent over-proofing or ruining the buns.

• Seal the bottom of the dough balls well during shaping to maintain their form.

• Brush the buns thoroughly with egg wash on both the top and sides for optimal browning.

• For longer storage, vacuum seal the cooled buns and freeze them. Reheat frozen buns at 350°F (175°C) for 12-14 minutes.

• This recipe can be adapted to make sandwich bread instead of buns, yielding a loaf with 128g of protein.