Potato Buns

Potato Puree

1 and 1/2 Cup Potato, Chopped into Large Chunks (I used 2 Medium Potato, 10 oz)
1 Cup Water

Combine potato and water in a medium saucepan, cover and boil until fork tender, 5 minutes in high and 5 minutes in medium.

Allow it to cool, transfer potato and cooking water to a blender. Blend until smooth.

Yields: 1 and 3/4 Cups. You will only need 1/2 cup of puree for this recipe.

Dough

Wet Ingredients

3/4 Cup Plant Milk (I Used Coconut Milk)

Heat the milk until warm to touch but not hot (~110F).

2 Tbsp Coconut Sugar
2 Tbsp Yeast (I used 2 packets, 1 Packet has 1 Tbsp Yeast)

Add coconut sugar and yeast. Stir. Set aside for 5 to 10 minutes until foamy on top.

2 Tbsp Apple Cider Vinegar
1/2 Cup Potato Puree / 1/2 Cup Unsweetened Plain Non-Dairy Yogurt (Coconut Yogurt)

Dry Ingredients

Flour Option 1:

3/4 Cup Brown Rice Flour
3/4 Cup Brown Rice Flour
1/3 Cup Tapioca Flour

Flour Option 2:

1 and 1/2 Cup Oat Flour

1/2 Cup Tapioca Flour

1 Tbsp Psyllium Husk / 1/4 Cup Ground Flax Seed Meal

1 and 1/2 Tsp Baking Powder

1 Tsp Baking Soda

1/2 Tsp Salt

In a large mixing bowl, combine flours, psyllium husk, baking powder, baking soda and salt. Stir to combine.

Mix

Once the yeast is foamy, add it to the dry ingredients, along with apple cider vinegar and potato puree.

Mix with your hands until everything is combined and you have a sticky dough.

With slightly wet hands, divide the dough into 6 balls. Arrange on a baking pan lined with parchment paper.

Cover with a damp cloth and set in a warm place for 1 hour.

Fill in a large pan halfway with water. Place in the oven on the bottom rack. Preheat the oven to 420 degrees F.

Remove the towel covering the buns. Place them on the middle rack of the oven (be careful of the steam that will come out when you open the oven door). Bake for 20 minutes until golden brown. You will know they are done, when they are golden and when you flick, the backside it sounds hollow. You can also try a toothpick until clean.

Remove from the oven, cool briefly and enjoy. They are best within first 24-48 hours.

Taste Note: Tastes GREAT. I am thinking of adding 1 Tbsp of Fresh Rosemary, mix 1/2 Tbsp with dough and 1/2 Tbsp spread on top of the bun, 1 Tbsp Garlic spread on top of all buns and / or 1 Tbsp Sesame Seed on top. It would be good to have Rosemary Garlic Potato Buns or Rosemary Sesame Seed Potato Buns
Yields: 5 Small Buns
Source: feastingonfruit