I seem to have been on a bit of a bread kick lately… personally, I can’t get enough of the stuff! Crispbreads and crackers, crusty sourdough loaves, soft burger buns, sweet breads, twists and braids, flatbreads, focaccia, pizza… the possibilities are endless. Such a versatile canvas for so many meals! Do you have a favourite?
These cheese-topped savory yeast buns are so rich and tasty – the perfect partner for a bowl of soup.
150g (3/4 cup) mashed potato, cooled
100g (1/2 cup) sour cream 57g (1/2 stick) butter, room temperature 240ml (1 cup) tepid water 560g (4 1/2 cups) all-purpose (plain) flour, plus extra as needed
1 x 7g sachet (2 1/4 tsp) instant yeast
10g (1 1/2 tsp) salt
125g (1/2 cup) whole milk ricotta
1 large egg, lightly beaten
salt and pepper
50g (1/2 cup) grated asiago
50g (1/2 cup) finely grated parmesan
1 egg yolk beaten with 1tsp water for egg wash
sesame seeds for sprinkling
Stir together mashed potato, sour cream, melted butter and water in a large bowl or the bowl of a stand mixer until smooth and thoroughly combined.
Whisk together flour, yeast and salt then mix into wet ingredients until the dough comes together. Note: if you’re measuring flour in cups, keep half a cup aside because of the variability of measuring, then add it as needed. The dough should be quite soft.
Knead until the dough is smooth and soft, about 5 minutes in a stand mixer or 8 minutes by hand.
Place dough in a lightly oiled bowl, cover and let rest for about one hour, until doubled.
Stir the ricotta with a fork, add salt and pepper to taste, then whisk in the egg. Stir in the asiago and parmesan. Set aside.
Line two baking sheets with parchment.
Turn dough out onto a lightly floured surface and divide into 20 pieces. Roll each piece into a ball, pinching closed underneath and place on baking sheet. Flatten the balls slightly and firmly press an indentation into the centre with your fingertips.
Put 2 – 3 teaspoons (depending on how deep your wells are) of ricotta mixture into the well of each bun.
Let buns rest for 30 minutes, covered loosely with plastic wrap.
Preheat oven to 180°C (360°F).
Brush edges of buns with egg wash and sprinkle with sesame seeds.
Bake buns for 30 – 35 minutes, swapping the sheets once or twice, until golden. Transfer to a wire rack and serve warm or at room temperature.
These look so yummy! I love the idea of the ricotta filling!
These sound indulgent! I’m always on a bread kick!
Thanks Alex! It’s a good kick to be on!
These sound wonderful! I bet they are super soft with the mashed potato in the dough.
Thanks Korena! I’m really loving the potato bread thing at the moment! You mentioned in another comment putting it in cinnamon roll dough so that’s on my to-do list now!
Yeah, I used it when we made cinnamon buns with Sourdough Surprises, and they were the biggest, fluffiest buns ever. Amazing what a little mashed potato can do!
I think that was before I joined or one I missed – I’ll have to look for your recipe! 🙂
These sound delicious will definitely be giving it a go
Thanks Alice 🙂