In Germany, potato bread rolls are also called kartoffelbrot. These little rolls are made by combining bread flour, spelt flour, and mashed potatoes.  The combination of ingredients makes the rolls, with a springy texture and a wonderful crust.

They’re best enjoyed with one-pot meals such as cabbage soup, beef stew, butter chicken stew in tomato sauce, etc.

Ingredients:
400gm bread flour
50gm All purpose flour
50gm spelt flour
300gm mashed potatoes
150gm natural yeast / sourdough starter
10gm salt
10gm honey
20gm olive oil
130gm potato water

Instructions:

Boil 300g of peeled potatoes in slightly salted water and cook for 20 minutes over low heat with the lid closed.

Scoop out 130g of potato water and set aside to cool.  Drain the potatoes using a colander and let them cool down to room temperature.  

Mash the potatoes and set aside. Combine the potato water, sugar, and natural yeast in a tall cup, stir with a whisk until completely dissolved, and set aside.

Mix the mashed potatoes, flour, yeast water mixture, oil, and salt in a mixing bowl and knead until the dough is smooth and less sticky.

Afterwards, transfer the dough to a lightly floured countertop and sprinkle some flour on the dough.   

Thoroughly knead the dough with your hands until it is covered all around with a light flour layer. 

Cover with a cloth and let rise for an hour until doubled in size.

After an hour, transfer the dough to a lightly floured countertop and briefly knead it. Shape into a ball and divide it into 9 large or 16 small portions. 

Shape each portion into an oval or round shape and place them on a baking tray.

Sprinkle some flour, cover, and proof for 30 minutes until the volume has doubled in size. Place a baking tray at the bottom of the oven. 

Preheat the oven to 200 degrees Celsius. Score the rolls and place them in the hot oven.  Pour 1 cup of hot water into the baking tray. 

Bake for 15-20 minutes until they are nicely golden brown and crisp.

Homemade burger buns are rich in taste, soft, and have a beautiful golden-brown look with roasted white sesame sprinkled on top. These buns are perfect for kids’ birthday parties or picnics. The original brioche buns are sweet and have more butter for the flavors.

I personally prefer them to be less sweet and with less butter in the dough, yet the buns still taste good with a nice soft texture. Making them into petite sized buns makes it easier for kids to eat too.

Original recipe adapted from:

https://jernejkitchen.com/recipes/bread-and-doughs/buns-sesame

Ingredients:
430gm All Purpose Flour
20gm Whole Wheat Flour
3gm Baking Yeast
240gm Full Cream Milk
35gm Unsalted Butter, room temperature
10gm Sugar
5gm Salt

Sprinkle / Topping
1 egg yolk
1 tbsp Cold Milk
Toasted White Sesame Seed (optional)

Instructions:
In a big measurement cup, combine baking yeast, milk and sugar. Set aside and let the yeast mixture rise for about 10 minutes.

Place all ingredients in a mixing bowl, except butter. Using a wooden spoon to combine and form a dough.

Transfer dough onto a lightly floured counter top and knead until come together and smooth.

Add in butter and continue to knead until dough reach window pane . This step is very important.

Lightly grease your mixing bowl and put your dough in. Cover with kitchen towel or cling wrap and let it rest for 60 minutes or almost double in size.

Be careful not to over proof at this stage. I only leave it on the counter for an hour at room temperature 28°C.

After an hour, transfer the dough on a lightly floured countertop and briefly knead the dough. Shape into a ball and divide it into 8 large or 12 small portions. Shape each portion into round shape, place them on a baking pan.

Brush each bun with egg wash (1 egg yolk + 1 tbsp milk). Cover with cling wrap or clean damp cloth and let it proof at room temperature for 35-45 minutes or until doubled in size.

Preheat your oven to 200°C. Remove the cover and brush each bun with egg wash again. For topping, sprinkle some white sesame seeds on top the buns.

To create some steam in the oven, spray some water into the pre heated oven before placing the baking pan in the oven. Place the baking pan in middle rack of your oven.

Set your oven to 190°C and bake it for 20 minutes or golden brown in color. Remove baking pan from the oven and transfer the buns to a wire rack to cool.

Rum & Raisin Loaf
Coco Milo Loaf

Kids love the Coco Milo bread and say the texture is like cotton candy. I am using a milk bread recipe (like the famous Japanese/Hokkaido milk bread). I use imported Hokkaido milk for the bread. Instead of using sugar, I used honey and small quantity about 10gm per loaf.

Love the patterns on the coco milk bread . Every piece with different patterns. 

Ingredients (Yield 1 loaf):
260gm bread flour
50gm all-purpose flour
93gm natural yeast (sourdough starter)
150gm cold milk / cold mineral water
3gm salt
20gm unsalted butter (preferred butter Lurpak, Elle & Vire or President )
10gm brown sugar / 10gm honey

Instructions:

Place all ingredients in a mixing bowl, except butter. Using a wooden spoon to combine and form a dough.

Transfer dough onto a lightly floured countertop and knead until come together and smooth.

Add in butter and continue to knead until dough reach windowpane. This step is very important.

Lightly grease your mixing bowl and put your dough in. Cover with kitchen towel or cling wrap and let it rest for 60 minutes or almost double in size.

Be careful not to over proof at this stage. I only leave it on the counter for an hour at room temperature 28 degree Celsius. Its ok if dough doesn’t rise double in size after one hour.  

Gently knock back dough, transfer dough onto a lightly floured countertop.

For Coco Milo Loaf ~ Divide dough into 2 portions
One dough mix with cocoa powder 1 tbsp & 2 tbsp milo (you can use 3tbsp cocoa powder).
Cover with a damp cloth and let it rest for 15 minutes.

Roll both doughs into a thin sheet according to the length of your bread pan.

Put the cocoa dough sheet on top the of white dough.

Roll up the dough like a cinnamon roll and seal the seam tightly.

Put the dough into 6-8 pieces (like the cinnamon rolls).

Transfer the cut dough one by one and arrange left right, left right in the bread pan.

For Rum and Raisin Loaf ~

3 tbsp Raisins; 2 tbsp Rum

Place raisins in a container, add rum and toss to coat the raisins. Cover and soak

minimum for 6 hours or preferably overnight.

Gently knock back dough, transfer dough onto a lightly floured countertop. Mix the soaked raisins into the dough and carefully knead the dough. Divide into 3 equal pieces. Gently shape each dough into a ball.

Cover the dough and let it rest for 20 minutes. Flatten and shape each dough piece into a rectangular loaf shape. Place loaves into a bread pan.

Cover with kitchen towel. I am using 450gm loaf pan, size 196mm x 106mm x 110mm.

Place loaf pan in a warm place and let it rise till 1 inch above the pan rim. It takes approximately 3 to 4 hours at room temperature 28–30 degree celcius.

Alternatively, you can put your loaf pan in a box with cover and store in the fridge, let it proof overnight, 8-10 hours. Next day, remove from the fridge and let it continue to proof at room temperature until it rise 1 inch above the pan rim.

Preheat oven to 180 degree celcius for 30 minutes before baking.

Brush some milk on top of the dough, and place loaf pan in a preheated oven. Bake for

30-35 minutes or until golden brown. Remove pan from oven and turn out onto a wire

rack to cool.