These Hotdog buns are made with a potato purée that ensures a super soft and tasty bun!
The Sourdough starter gives them and enhanced delicious flavor
Makes 12 Buns
Time 9 Hours
Ingredients Baker's Percentages
500 grams (3 ¾ cups) Bread Flour 100%
100 grams (1/3 cup) Sourdough Starter 20%
200 grams (1 big) Baked Potato 40%
225 grams (1 cup) Milk 45%
100 grams (2 large) Eggs 20%
20 grams (1 ½ tbsps) Sugar 4%
10 grams (½ tbsp) Sea Salt 2%
110 grams (1 stick) Butter* 22%
*at room temperature cut in pieces
Suggested Equipment
July is National Hot Dog Month. Because the hot dog is such a vibrant part of America, Hot Dog Month is celebrated in the same month that America celebrates her independence.
Directions
Get a big potato or 2 medium potatoes, use a fork to poke holes around the whole surface of the potato. Place the potato in a preheated oven at 425 degrees Fahrentheit or 220 degrees Celsius for about 45 minutes. After 45 minutes check if your potato is tender enough by introducing a fork in the potato if you find no resistance your potato is ready. Let the potato cool down for about 10 minutes and then remove the skin of the potato. Place the big baked potato into a blender and add the milk, blend until you get a smooth potato purée like this one.
Place the purée in your stand mixer, add the eggs, sugar, sourdough starter and mix all the ingredients with the hook attachment until the sourdough starter dissolves in the mix. Add the bread flour and knead until all the ingredients come together and add the salt, as you keep mixing the dough add the butter at room temperature cut in pieces. Knead the dough for at least 30 minutes or until the dough starts to pull off the walls of the bowl. Get the dough out of the bowl and finish kneading by hand until your dough is soft and elastic.
You will notice that this dough is a little bit more soft due to the starch of the potatoes so be gentle as you stretch and fold it until it is ready, then form a ball with the help of a dough scraper and place the dough in a greased bowl and cover it with plastic wrap, place the dough in a warm place or place it in a dough proofer to proof at 86 degrees Fahrenheit or 30 degrees Celsius for about 4 hours or until it doubles in size.
After 4 hours get the dough out of the bowl and place it on your working table. Stretch and fold the dough on itself to degas it and divide it in 12 equal pieces. Make balls with the pieces of dough. Let the balls of dough rest for about 5 minutes
Watch the video for a visual demonstration of 2 different shaping methods. Cover the buns with a plastic lid or a plastic wrap and let them proof for about 4 hours or until they double in size. When your buns are ready place them in a preheated oven at 350 degrees Fahrenheit or 180 degrees celsius for about 30 minutes. After 30 minutes get your hot dog buns out of the oven and brush them with melted butter. Let them cool for about 20 minutes before eating.
Watch the Video
Bollos de Papa con Masa Madre
¡Estos bollos de Hot Dogs están hechos con puré de papa que asegura un bollo súper suave y sabroso!
La masa madre les da un delicioso sabor mejorado
Rinde 12 bollos
Tiempo 9 horas
Ingredientes Porcentajes de Panadero
500 gramos (3 ¾ tazas) de harina para pan 100%
100 gramos (1/3 taza) de masa madre 20%
200 gramos (1 grande) de papa al horno 40%
225 gramos (1 taza) de leche 45%
100 gramos (2 grandes) Huevos 20%
20 gramos (1 ½ cucharada) de azúcar 4%
10 gramos (½ cucharada) de sal marina 2%
110 gramos (1 barra) de mantequilla * 22%
* a temperatura ambiente cortada en trozos
Equipo Sugerido
Julio es el Mes Nacional de los Hot Dogs. Debido a que el hot dog es una parte tan vibrante de Estados Unidos, el Mes del Hot Dog se celebra el mismo mes en que Estados Unidos celebra su independencia.
Direcciones
Consiga una papa grande o 2 papas medianas, use un tenedor para hacer agujeros alrededor de toda la superficie de la papa. Coloque la papa en un horno precalentado a 425 grados Fahrentheit ó 220 grados Centígrados durante unos 45 minutos. Después de 45 minutos, verifique si su papa está lo suficientemente tierna introduciendo un tenedor en la papa si no encuentra resistencia, su papa está lista. Deje que la papa se enfríe durante unos 10 minutos y luego retire la piel de la papa. Coloque la papa grande horneada en una licuadora y agregue la leche, licúe hasta obtener un puré de papa terso como este.
Coloque el puré en su batidora, agregue los huevos, el azúcar, la masa madre y mezcle todos los ingredientes con el gancho hasta que la masa madre se disuelva en la mezcla. Agregue la harina de pan y amase hasta que todos los ingredientes se junten y agrega la sal, mientras sigue mezclando la masa agregue la mantequilla a temperatura ambiente cortada en trozos. Amase durante al menos 30 minutos o hasta que la masa comience a desprenderse de las paredes del bol. Saque la masa del bol y termine de amasar a mano hasta que quede suave y elástica.
Notará que esta masa es un poco más blanda debido al almidón de las papas así que tenga cuidado al estirarla y doblarla hasta que esté lista, luego forme una bola con la ayuda de un raspador de masa y coloque la masa en un tazón engrasado, cúbralo con una envoltura de plástico, coloque la masa en un lugar cálido o colóquela en una fermentadora de masa para fermentar a 86 grados Fahrentheit ó 30 grados Centígrados durante aproximadamente 4 horas o hasta que duplique su tamaño
Después de 4 horas saque la masa del bol y colóquela en su mesa de trabajo. Estire y doble la masa sobre sí misma para desgasificarla y dividirla en 12 piezas iguales. Haga bolitas con los trozos de masa. Deje reposar las bolas de masa durante unos 5 minutos.
Mire el video para ver una demostración visual de 2 métodos de modelado diferentes. Cubra los bollos con una tapa de plástico o una envoltura de plástico y déjelos reposar durante aproximadamente 4 horas o hasta que dupliquen su tamaño. Cuando sus bollos estén listos, colóquelos en un horno precalentado a 350 grados Fahrenheit o 180 grados Centígrados durante unos 30 minutos. Después de 30 minutos, saque los bollos del horno y úntelos con mantequilla derretida. Déjelos enfriar durante unos 20 minutos antes de comerlos.
Vea el video, con subtítulos en español. Solamente actívelos en el reproductor de Youtube presionando en el botón "CC"
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Sorry Daniel maybe I was not clear enough. I made the HD buns with sweet potato and buttermilk for the hydration. Also made hamburger buns with the same HD recipe using the sweet potato, both rolls were outstanding. The hydration rate for the hot dog recipe was 40% in your recipe and was perfect. Your Sweet Potato Hamburger Buns (https://www.akneadtobake.com/post/sweet-potato-hamburger-buns-made-with-sourdough-starter) use only 10% hydration. The rest of the ingredients are similar that is why I questioned if there was a typo.
I did see the brioche buns and my wife cringes when I use that much butter in something. 🤣 I have made brioche buns (another author) in the past and your recipe for the HD rolls is better w…
Hi Daniel. I am curious as I reviewed both your recipes for Sourdough hot dog and hamburger rolls using potato. The recipes are similar in %'s except for the hamburger which is 30% less in hydration. Is this a typo or did I miss something?
Thanks