We constantly create. And tinker. These rolls are the result of our many failures. They provided the foundation for the delicious results. These are the best and most delicious rolls we have made so far. The crumb is soft and tender, but holds together well when saturated with the juices from a sandwich. The combination of cooked potatoes, bacon fat and buttermilk creates a harmonious blend, giving the rolls a slightly sweet, faintly meaty, savory flavor, that stands out when eaten on its own and blends nicely with a filling. We designed them for burgers, breakfast sandwiches, and the Chicken and the Egg.
Bacon Fat Potato Rolls
337.5 grams water
300 grams peeled and sliced potatoes
100 grams bacon fat
18 grams salt
975 grams flour
37.5 grams sugar
6 grams yeast
275 grams buttermilk
Egg Wash
1 egg
15 grams water
Put the water, potatoes, bacon fat, and 1.5 grams of salt into a medium pot on medium heat. Cook the potatoes until they are tender, about 30 minutes.
Remove the pot from the heat and let the potatoes cool in the liquid to room temperature.
Put the remaining salt, flour, sugar and yeast into the bowl of a standing mixer fitted with the dough hook. Turn the mixer on to blend the dry ingredients. Turn off the mixer.
Put the cooked potatoes with their liquid and the buttermilk in a blender and turn it on low. Increase the speed to high and puree for 5 seconds until the mixture is smooth.
Turn the mixer on low and pour the pureed potato mixture into the flour. Increase the speed to medium and knead until a moist dough forms, about 5 minutes. Cover the dough and let it rise for 2 hours at room temperature.
Knock the dough down and then turn it out onto a heavily floured counter top. Portion the dough into 100 gram pieces and shape into rolls Spray sixteen 4-inch flan rings with pan release and arrange them on 3 sheet pans lined with parchment paper. Cover the rolls with plastic wrap and a dish towel. Let the dough rise for another 45 minutes to an hour.
Brush the rolls with an egg wash made with 1 whole egg and 15 grams of water. Bake for 20 minutes at 450°F, rotating half way through. If baking a loaf bake for 45 minutes, turning the heat down to 400°F after the first 15 minutes. Cool completely before serving.
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June 13, 2008
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