Potato Rolls

In this video, I show you how to make Potato Rolls while mixing by hand. The recipe is at the end of the video.

[sbaumgartner]

I love to watch professional bakers. Like professionals in any business, they are so smooth and clean in how they work. I'm sure they are delicious. I will cut the recipe in half and make them. Thank you Mark.

[craig]

Thanks for this video recipe.  Those rolls look gorgeous!  I love the fact that you are so clear in your ingredients, all measured by weight.  I get so tired of all of the baking junk that recommends 1 cup of this, 1 tsp of that.... 

Your video is the first I have ever seen where you indicate the weight of eggs by grams!!  I love it!

[juliefromusa]

Wow! I came across your video for potato buns. My mother-in-law was French Canadian and a wonderful Baker. My husband has fond memories of her potato rolls and hot cross buns with a certain chocolate candy in the middle for Christmas morning. I’ve been looking for the recipes and came across this one, my husband said all he can remember is she used potato water and possibly mashed potatoes, well you use both and this seems to be close to how she made them! I’m so excited and can’t wait to make these rolls. Now if you happen to have a hot cross bun with a chocolate candy in the middle recipe that would be awesome! Thank you for a great video! Merry Christmas!

[sinclairsbakery]

Hi Paul,

SAF brand yeast. I use GM Harvest King, mainly because it's very high quality, consistent, milled locally, and a decent price. It's about 12% protein, and works for everything from croissants to baguettes to these rolls. If there's something that I'm making that I feel would benefit from a higher protein content, I will make the adjustment through changing the hydration or mix time to develop the dough strength.

Yeah, the trailer is nice. Hope you like the dough.

[debbie]

Mark, I recently tried to make these, I followed your video instructions exactly. I gave some to some neighbors, and family. They all LOVED it! I told them about your channel, and know they're gonna check it out. Thank you so much for sharing, and God Bless.

[sinclairsbakery]

:) Yup,  Yukon Gold. They are nice and creamy, plus they taste like you've already put butter on them! The stamp is cool isn't it?!

[sinclairsbakery]

Thanks Kristin! Maybe once the new bakery/business gets busier, then I'll start taking apprentices again...Glad you enjoy the videos.

[sinclairsbakery]

Yes you can, Adam. For a 685g (24oz.) loaf, I would bake it in a bread pan at the same temperature as the video for about 35 minutes or until golden brown.

[gerbman]

Sir I cannot thank you enough for your recipe. I used mashed potatoes made from russet potatoes and the rolls didn't come out as yellow as yours, will be using yukon golds next time, but these complimented my pulled pork perfectly. You are truly an expert of your trade.

[donutking]

Awesome video! Can't wait to try this! Thanks for putting the temp for traditional ovens. Love the stamp at the beginning!!!

[sinclairsbakery]

You're welcome Barbara, I hope you enjoy the rolls!

[mikecathy]

Fantastic tutorial ! Finally someone who knows how to teach 👍🏻

[mkivy]

I so enjoy watching ur mastery of skills. U make it all look so easy but I know how much science plays into the baking process. Weather, climate, location, etc. all play into the factor of good results. I remember living in high altitudes how different things I had to add to my baking and cooking, takes a lot longer for a pot of water to boil at higher altitudes...thank u sir for the demos!

[yourewelcome]

At first, I thought, "Why would a bakery want to give away recipes? People would just make it at home instead of buying from them."
After seeing the video, and how it would take 2 days to make these, I understand why it's not a threat! I'd much rather just swing by and pick some up than do all of that! They are really lovely rolls.

[sinclairsbakery]

You are very welcome & thanks for the compliments. Yukon Golds should be a little bit creamier and give them some more color too. Glad they worked out for your pulled pork.

[Main.Account]

Thanks Mark! Finally got around to making these. Probably my favorite burger buns now!

Used the KitchenAid as I was lazy & did a 1/6 quantity batch (6 rolls total). Proved & baked in my Breville toaster oven. Came out perfect.

Hope to stop by the markets in Bozeman sometime soon.

[symrin]

I just came across your YouTube channel yesterday and you have me wanting to bake bread now. I'm more of a cupcake and pastry girl myself but I made some baguettes tonight and they came out amazing. Thanks for the inspiration!

[misunflowerstyle]

that must take a lot of patience. tons of work into them. I never realized

[kristindavison]

I love to watch your bread videos. I would have loved to do my apprenticeship with you!! : )
You're an inspiration!

[benjitayahoo]

Thanks for taking the time to make these videos!