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.
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!
As a french guy I can only approve this comment. American cuisine is amazing, but your metric system is so...underwhelming ? Most recipes I do see are about (1 cup, 1 tbsp) it's already complicated when talking about "classic dishes" but when talking about pastry it's just impossible for not saying nonsense. Talking about precision, when you say All purpose flour, do you have the exact strenght of it ? t55 I guess (in european system) Yeast is quite complicated in France as well. Is it Dry yeast ? Fresh one ? Thanks you so much
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.
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!
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.
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.
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.
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!
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.
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.
I just came across your RU-vid 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!
Hello First of all, I would like to congratulate you on your channel, which I think is great. I would love to make those breads at home. I would like to ask you if it is possible two things: put subtitles in Spanish, for me and for the entire Spanish-speaking community and secondly put the list or the ingredients of each recipe and the rest times of each dough for each video. Thank you in advance, Magdalena greets you from Buenos Aires.
I really appreciate it that bakery work you are doing well 😊 alone and what I saw all items are precisely baked with love..be happy ever with new ideas..🌹🌹🌹
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.
They do look amazing and i hope to have to time to try and make them here soon. Does anyone know if these would freeze well without destroying too much of the integrity of the dough? i would love to be able to fresh bake them at will but if worse comes to worse i suppose i could just freeze them post bake and warm them up. THANKS again for posting this helpful video!
@@sinclairsbakery looks great...but looking at your receipt it is for a big amount of people...Isn't it possible for instant, to post in your postbox the exact ingredients for twelve buns...? Easier to find it back in your postbox...(the ingredients at the end of the video are passing by very fast) thank you so much...would like to give it a try also...greetings from Portugal....🙋
I love the fact that you are giving out your recipe and the time that you are putting into to making them, takes a lot of patience! also this is the first time I hear you talking, i am following you now so I can watch more and learn :) Thank you! ohhh I forgot, do you use mother dough or do you know how to make it? Thanks !
Thank you very much for your kind words Natalie! 😉 I use a mother dough in some of my breads and one day will make a video to show you how to do the same👍🏼
I just made these, the flavor is so good! Thanks so much for sharing the recipe and technique, I learned a lot. Though mine didn't come out as perfectly yours and had to spend a lot longer in the oven to get brown... Any tips for baking at higher altitude?
Glad to hear they worked out for you. Your goal for the rolls is for them to be done baking in about 15 minutes. If they took a lot longer, then raise the temperature next time 10-15 degrees or so, so they brown up faster. Don´t worry too much about the altitude, watch the dough development and pay attention to that instead.
Hi Mark, I would like to congratulate for this great recipe. I have made used this recipe several times and it seems I am having problems with the consistency of the dough (mine is far more sticky) and although I manage to create de buns and let rise for 2 hours, they are so sticky that when baked, the stick to the parchment paper. Should I use more flour? or am I missing something. thanks.
Hi I know I’m not the author of video but when working with any dough, when you take it out of the bowl after the first mix sprinkle flour over counter and work it in, especially if sticky work some flour in till smooth
Me encanto el video, gracias. cuando dejas reposar la masa al sacar de refrigerador para que repose los 30 minutos a una hora, los dejas tapados o destapados? Gracias
the recipe is among the finest (if not the finest) online for potato rolls. Detailed and of course the ratios in grams as it always should be. It is the best roll to use in burgers because the taste does not cover the burger itself compared to a brioche bun. One question if I may, Mark: the AP flour you use, what is its protein content? I ask because here in Greece we have different protein contents for the same flour-names compared to the US. Thanks
Hi, thank you for the nice recipe. I made the same recipe to the T (but Halved), the potato buns turn out great but it did not taste sweet and did not have potato taste like martins potato bun. how does yours taste :) also for the potato water do you use the clear part or the slurry. THanks
Overnight refrigeration is not necessary, however it does give the rolls a little more flavor and a longer shelf life. Plus it frees up some of my morning time. However if you are making a smaller batch or are going to freeze the ones you don't eat right away, then you can do the whole process in a day. ;)
Thanks for the recipe Mark. By the way I substituted potato with sweet potato and the result is great too. I have some question, how if I add full cream milk powder to increase the flavour? and how if I add more sugar to increase the sweetness? Is it necessary to add more yeast as the addition of sugar? Looking for you tutorial. Thanks
Thank you for your video. Your job is great. What if you could peel potatos before cooking, eliminating any bacteria or dirt from ground. Thank you in advance.
Hey Mark, couple of questions, if I may: The yeast is IDY, not fresh, correct? Also, I've noted that you use AP and not Bread flour for your baking, can you expand on why? The trailer looks amazing, BTW... you have, quite seriously, twice the space there than what I work in! Thanks for the nice vid, I'll give these a try next week.
David below sent me ur link ,he is right ...loks great and you look Happy and dedicated . Do you now what a Potato Knish is , a NY Jewish Treat , more like a potato pie , I just started making my own but great recipe and they taste almost as good as Gabilas Knishes in NYC !
I've been looking everywhere for a burger bun recipe. Everyone agrees that Matin's is the best bun out there, and there is no way to get them here in Southeast Europe. One question, do you bloom your yeast before hand or just mix it in with the flour before adding the wet mix? I'm gonna be trying the recipe in a few days, hope it turns out as well as it did in the video.
Why does your dough looks a way less sticky than mine? I've used the same proportion of ingredients but mine its too sticky to manipulate, I had to add a bit more pour hopefully it doesn't change the dough too much. Thanks for the video.
Hey Mark, Did you use a hand held type of dough divider or did you use the large commercial version. ? if you used a hand held small type, were can I get one ?
WaW this is Amazing video, Thank you for sharing it with us. Can we have smaller amount, what about if I want to do half of this amount, should I divided into 2. Thanks Again
I don’t know why, but i gave the buns a try and they tasted too salty, and the dough just doesn’t want to proof, did you not mix up the salt and the yeast measurement? I am used to baking sourdough loaves, and even my loaves with 2% salt is nowhere as salty as this
