Russian Potato Buns
Do not be scared of the name – actually, there is not much potato in these buns, and in the end it is not felt at all. The buns themselves are very delicate and fluffy. Their softness is not lost even after a night in a plastic bag. In a word, I am (and not only me) simply in wild delight from this batch. It is a pity that I limited myself to flour soup – so I would eat them and eat without end ... By the way, these rolls look like something similar to the Ukrainian donuts to borscht – if they are poured on top with garlic sauce, they will completely come down for them.
Ingredients
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Mashed potatoes150 g
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Milk80 ml
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Sugar50 g
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Egg1 pcs
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Active dry yeast7 g
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Water80 ml
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Butter70 g
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Whole wheat flour450 g
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Salt1 tsp
Russian Potato Buns
Steps
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8. Leave for proofing for 30-40 minutes – buns should increase in volume in 1,5-2 times. Grease approached buns with whipped milk yolk. Put into the oven preheated to 200 degrees and bake until cooked and ruddy, for about 20 minutes. Serve.
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9. Note: if you put a little more sugar in the dough, you will get a sweet bun for tea. In addition, for greater sweetness before baking they can be sprinkled with sugar.
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