Bacon Fat Potato Rolls

Aki Kamozawa & H. Alexander Talbot

Ingredients

• • 337.5 grams water

  • 300 grams peeled and sliced potatoes

  • 100 grams bacon fat

  • 18 grams salt

  • 975 grams flour

  • 37.5 grams sugar

  • 6 grams yeast

  • 275 grams buttermilk

Egg Wash

• • 1 egg

  • 15 grams water

Method

• 1. Put the water, potatoes, bacon fat, and 1.5 grams of salt into a medium pot on medium heat.

  2. Cook the potatoes until they are tender, about 30 minutes.

  3. Remove the pot from the heat and let the potatoes cool in the liquid to room temperature.

  4. Put the remaining salt, flour, sugar and yeast into the bowl of a standing mixer fitted with the dough hook.

  5. Turn the mixer on to blend the dry ingredients. Turn off the mixer.

  6. Put the cooked potatoes with their liquid and the buttermilk in a blender and turn it on low. Increase the speed to high and puree for 5 seconds until the mixture is smooth.

  7. Turn the mixer on low and pour the pureed potato mixture into the flour. Increase the speed to medium and knead until a moist dough forms, about 5 minutes.

  8. Cover the dough and let it rise for 2 hours at room temperature.

  9. Knock the dough down and then turn it out onto a heavily floured counter top.

  10. Portion the dough into 100 gram pieces and shape into rolls

  11. Spray sixteen 4-inch flan rings with pan release and arrange them on 3 sheet pans lined with parchment paper.

  12. Cover the rolls with plastic wrap and a dish towel. Let the dough rise for another 45 minutes to an hour.

  13. Brush the rolls with an egg wash made with 1 whole egg and 15 grams of water.

  14. Bake for 20 minutes at 450°F, rotating half way through.

  15. If baking a loaf bake for 45 minutes, turning the heat down to 400°F after the first 15 minutes. Cool completely before serving.