2 teaspoons (10 ml) instant yeast (or 1 small pouch)
2 teaspoons (10 ml) sugar
3 large potatoes, boiled, peeled and mashed
2 1/4 cups (560 ml) all-purpose flour
1/2 teaspoon (2.5 ml) salt
1/4 cup (60 ml) butter, softened
Extra flour for kneading
1 egg yolk
Preheat the oven to 180 °C (350 °F). Line a baking sheet with parchment paper.
In a bowl, combine the milk, yeast and sugar. Let stand until the preparation foams on top, about 5 minutes.
In a food processor, with a plastic blade (or a dough hook for a stand mixer) blend the warm potatoes, flour and salt at medium speed.
Add the eggs, butter and the yeast mixture. Blend until a soft dough forms.
Place the dough on a floured work surface. Knead until the ball is firm. Add flour as needed.
In a bowl, combine all the stuffing ingredients. Prepare balls of dough of about 5-cm (2-inch) in diameter. Place 15 ml (1 tablespoon) of filling in the centre of each ball and close tightly.
Place the buns on the baking sheet, spacing them. Cover with a clean cloth. Let rise in a warm place for about 30 minutes.
Before baking, brush the buns with the egg yolk. Bake in the middle of the oven for about 35 minutes.
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