Omg! I had never made buns before, but wow! I don't have a stand up mixer so kneaded by hand, but it was worth it 100%. Thank you for bringing these glorious buns into my life!
@@saraascher8536 wow 45 minutes I would never had the strength! I am utilizing my machine. My mom always did it by hand. Always worked perfectly fine. I amire your dedication ☺️👏
FYI; If you don't have a mixer, make the dough and be sure all of the ingredients are incorporated. Let it rest and ferment, covered, for two hours, then use the stretch-and-fold method three times (stretch, 30m rest, stretch, 30m rest, stretch, one last rest). After that, divide and shape, then let proof for another 30-40 minutes before baking. This should allow the gluten to develop without you having to deal with the mess or the ache of kneading the bread for closer to an hour than not. Comes out perfect for me, every time.
Tried these today. The best buns I've ever had. Home burgers are usually impossible to eat by hand, because the bun is too tough and squishes the ingredients. These were incredibly soft and tasty. They held their structure even when loaded with onions, a beetroot burger patty, blue cheese, pineapple, tomato and lettuce. This will be my go-to bun recipe from now on ❤
Hi Sheldo! I had leftover mashed potatoes and decided to make a double batch of these potato buns. I have enough faith in you and your recipes that I decided to commit to a double batch despite never trying this recipe before.😋 I would like to report that these buns were absolutely everything you described in the video! Absolutely delicious, pillowy bits of heaven. Mid-bake, the dog and teenage son began hovering nearby, eagerly waiting for the buns to come out of the oven. Good thing I made a double batch!
Made this today, only half of of the recipe coz too lazy using the big mixer (using the automatic bread machine kneading mode) The buns are light and chewy, really nice. I added sausages mixed with onion and parmesan in the bun ( sorry for my English 😅) Thank you very much for the tasty and very clear explanation recipe and method. Khob khun ka 😊
Sheldo so glad to have come across your channel. You obviously are passionate about your kitchen skills and it is enjoyable. I especially loved your shout out to Chef John when you were rhyming..:)
I'm a new fan! I like your presentation style, and especially your attention to detail in the description box with the recipe and time stamps. Looking forward to learning plenty of new recipes and techniques from you!
OMG ! I watched your videos with my daughter. We both like cooking and we simply adore you. We love the science bit. I am a middle-aged woman and despite cooking all my life i now learn from you why certain things happen. We were commenting how you are the perfect teacher. The way you explain (lare you a Virgo ? 😊 ✌️) is foolproof and i I love your taste and style. Keep them coming I will try all your recipes.
I love that u impart knowledge to us who have not undergone professionally being a chef or a baker. ❤❤❤ thanks for that rationale/explanation behind those end result..
Made these today. Thank you for treaching me the stain glass trick. You are the best teacher and the rolls were fabulous! Took some over for the neighbors,because they turned out so beautiful and tasted so good.
This video was so well put together. I love everything from the smart skippable intro, detsiled description, thorough elaborations and science part! 10/10
I've just baked those buns and I'm literally thrilled by how they came to be, how soft they are, and how tasty they are. Sheldo! Please, come back on youtube whenever you have time and idea for a video, you're doing great work and your recipes are exceptional. There's a need for such great ideas. I'm amazed by the knowledge and tricks that I can get from you, so I'll be waiting for new videos :D
My man….at 19 seconds in I paused this video to find a pen and paper because I knew I had to try this. Here we are about 4 hours later gleaming with pride staring at the most delicious buns in the world. I’ve been sending pic’s of them along with a 10 second squish video to all my friends and forwarding this video to them. Absolute perfection thank you so much my friend definitely thumbs up and subscribed👌I’m trying your English muffins next can’t wait! THESE ARE SO GOOD MMMMMMMMMmmmmmmm!!!!!!!!
It makes my heart swell when i see someone that is absolutely in love with what they are doing… food taste better when made with love… thank you for all your effort… i will try these… i love potato buns… hugs
Okay wow, these buns are absolutely incredible. I'm not sure if my bread flour is different but I had to let this go in the mixer for nearly half an hour for it to finally pass the "window-pane" test. I almost gave up a few times, but every time I checked in there was SLIGHT progress, so I just kept going. I'm so glad I stuck with it because these were the best buns I've ever made/had. My girlfriend and I both had one fresh after their second glazing, and I can't even tell you how good they were. Then today I just made smash burgers and served them on these buns, lightly toasted in a pan with butter. By far the best, most amazing burger of my life thanks almost entirely to the bun. Probably best thing I ever cooked for my girlfriend and she LOVED it. Thank you so much for this wonderful recipe, it has brought a lot of joy into my life!
Ah! I'm so glad you enjoyed the buns!!! You don't know how happy it makes me to hear. It's awesome that you stuck with the kneading even though it looked like it wasn't working. Next time, you could try kneading until the dough has come together, cover the bowl and leave it for 10-15 minutes, then knead again. The time should help the gluten formation and give your mixer a break. Hope this recipe can become part of your regular rotation!
Thank you for your wonderful recipe! I love your way of sharing and attention to detail. I am visually impaired and audio/verbal instructions are the only way I can learn what I love the most BAKE!!! I made these rolls today in two batches one I baked in the regular oven and the other in a convection. I prefer the regular oven batch. I just subscribed to your channel and look forward to trying your recipes. Many, infinite blessings!!! YOU ROCK!!! 😇😍👍🏼
Thank you Sheldo for an EXCELLENT recipe! I've tried many recipes in the past and THIS is the epitome of the perfect potato bun. I made them into burger size buns and it was delicious. They were soft, tender, chewy, tasty and way better than store bought. I wish I could post the pictures. Thank you for sharing your talents and love for food with us!
Can’t wait to try this week since my husband will make his famous burger. Thank you for sharing really good recipes. I hope one day you can teach WAFFLES 🙏 especially the keto one cause my daughter loves it
My husband asked me to make mashed potatoes for our dinner last night so I could make potato buns today. He's making smash burgers for dinner tonight and will be making chicken salad, now that we have fresh baked buns. These are his new favorite sandwich buns. If anyone is wondering if you can use a bread machine to make the dough, I've done it successfully twice in my Zojirushi. I also used SAF Gold yeast since it works better with enriched doughs. Thanks for another great recipe, Sheldo! 👍
Just made these fabulous buns. They are pillowy soft! Since I only used an egg wash next time I will add a tad more sugar to the recipe. Just a personal preference. These were great Sheldo. Thanks for sharing!
I normally follow recipes but always get them wrong but this one was so easy and clear to follow that they turned out amazing! My whole family loved them!
I made these today, I last made bread when in school and you could break windows with it lol. I never tried again until today, they were amazing! So soft and tasty, thank you for sharing!
Sheldon! Sheldon! Boi, you are a beast! You scared me with some of those measurements, but in the end, you are on point. I feel like a professional. I did not make ANY modifications. I used the weights rather than the cup measurements. They look just like your! Thank you!
I did it, first buns I made in my life, I had to manually knead it though since I don't have a robot. It was the best buns I ever ate. You are a legend man, thank you!
Thank you for a fabulous treat! I failed in my first attempt, probably cause I didn't let the mixer go long enough. Today kneaded by hand & though it was hard work, they turned out fabulous! I made half with the honey butter glaze & half with eggwash, scrumptious! Will absolutely be making these again! I am totally new to baking bread & your video was so helpful and made the process easy. Thanks!
To prevent gelatinization of the potatoes in the microwave, I usually place a small paper towel on top of them. This traps the steam and prevents the hot moisture from settling on the skin, which can make it tough.
Sheldo, these turned out perfectly. My wife and I ate all dozen for lunch and dinner. Thank you so much for this beautiful potato bun recipe (from southwest Florida).
Tried them buns today and they turned out absolutely fantastic, thank you very much for this recipe!! And the trick with the microwaved potatoes is awesome as well!
So yummy and fluffy...thank you Sheldo for such a nice tutorial! You made everything very clear and easy to understand. Definitely gonna make it again!
Just tried this recipe! I used salted butter, so only added half the recommended amount of salt… I also only added 2 tablespoons of sugar because I don’t really like sweet buns and they’re still a hair too sweet for my liking, so I’ll probably only add 1 tablespoon next time. Other than that… These potato buns are fantastic and I will definitely be using this recipe whenever I make burgers in the future!
I've made hamburger buns and hot dog buns from other recipes. But these are the only ones I make now. Everybody loves my whole family won't eat anything else thank you
LOVED THE SCIENCIE PART! its great to undersantd why things happen on a chemical level, so we ca apply it on other recipes so we can anticipate and create new recipes with knowledge
Hi Sheldo, greetings from Australia! I was watching your video the other day and I knew that I just had to give it a try. And I have to tell you that this is the best bun that I have made. I shaped them into rolls. Texture is how u described them. Amazing!!! I have become a fan of yours. I am looking forward to bake your brown butter choc chip cookies.
Just made these, and they are delicious. I didn't have bread flour, so I used the Korean's all purpose wheat flour and they came out super soft! Thank you!
I cooked these today. They were easy and delicious and a perfect starting recipe for someone who has never baked bread before (me). I ate them as mini bread bowls with Boston baked beans inside.
OK, so I'm trying to make my very first bread, and I'm going for potato rolls. Indeed, I live in Switzerland and these are absolutely nowhere to be found. And as I'm making sliders for my family tonight, I figured I'd try something new. I started out by following a different recipe that I had found before yours, and by the look of things so far, let's just say I might have to take an unexpected trip to the grocery store for burger buns 😅 But your video was awesome in many a way Sheldo: 1) Your general mode of expression and demeanor are super friendly and welcoming! 2) the instructions are crystal clear and you were kind enough to include measures in metric, which as a dude living in Europe, I really appreciate! 3) while showing your video to my wife, she said "OK, save this video, we're trying his method, it looks divine!" So all in all, although I'm not too confident about how my first attempt at rolls will turn out, I feel pretty confident about how my next one will go 😉👍🏽 Be well Sheldo!
Please come back to YT! Your videos are so good. They are instructional (which I LOVE), they are entertaining, endearing, fun and just overall excellent! Please come back!!!!!! You are a real teacher and baker!
My word, these are the best buns. I made a simple egg glaze since I don't like sweet buns that much, but wow. I'm horrible at any types of bread; however, these came out amazing. Absolutely knead as much as Sheldo says. I haven't got a stand mixer so had to knead with the hooks of my hand mixer and then by hand -- it was a bit intensive and ended up hitting the dough against the counter for a bit -- but so worth it!
I like your instruction methods, easy to follow, I'm going to try your recipe and combine it with Chef John's Meatball Slider concoction. I liked how you showed how long to knead the bread and demonstrated the levels of the window pane, that was very helpful. I'm a novice at baking and I think what you showed here will help me moving forward, thank you. PS I gave you a wave from over here in Nanaimo. Shawn
I knew I did right by subscribing to this channel. I always wondered how I could make these potato rolls with regular potatoes but all the recipes I found used the flakes. I also love how you do the videos and give tidbits about the science or history of the ingredients and dishes. Also I appreciate the chef John slip in "you are the ___ of your ___" 🥰💖💖💖 You're awesome Sheldo!
HeySheldo, Just made these as hamburger buns and they were a huge hit! I went with the egg wash like you suggested, and I also decided to divide them into 6 (versus 12) because I like a big roll, which worked out great. Thanks for the recipe and keep up the great videos!!
Hey Sheldon thanks so much for this recipe I made this for the first time and it came out beautiful . Am watching from the beautiful Caribbean islands of Trinidad and Tobago
