The buns are based on a family recipe from the chef’s Irish nan (grandmother).
By Rebecca Tillman, Executive Sous Chef, The Phoenician Resort & Spa
Ingredients
- ¼ cup Kennenbec Potato, cooked and riced
- 3 tablespoons butter, softened
- ¾ cup milk
- 1 teaspoon red wine vinegar
- 1 tablespoon sugar
- 1 teaspoon yeast
- 1 egg
- 4 cups bread flour + extra to dust
- 1 teaspoon salt
- Pan spray
- Melted butter and salt
Instructions
Mix potatoes, butter, milk, vinegar and sugar together on a flat top if available (or in a warmed glass/ ceramic bowl) until ingredients are warm and melted together. Add yeast and whisk. Add egg and whisk. Transfer to a bowl, add flour, top with salt and mix.
Pour dough onto counter and knead for 10 minutes, or until it bounces back. It should be soft but not tacky. Place into an oiled bowl. Cover with plastic wrap and proof in warm area for 1—2 hours (until doubled).
Portion into 12 (2-ounce balls) and 3 (1-ounce balls). Let dough rest for 10 minutes. Spray the top of the buns with pan spray. Oil a spoon handle and push it down on the center of each ball, squishing them but keeping the balls intact.
Spray a 4-inch cast-iron pan. Place 4 balls in a circle with a smaller 1-ounce ball in the middle. Proof again until doubled.
Bake at 350°F for 12 minutes, rotating the pan halfway through baking. Brush with butter and salt
About this recipe
Paradise Valley High School, Paradise Valley
Top: C-CAP Student Team, Culinary Teacher: Patty Nadzieja (far right)
Bottom: Mentor: Rebecca Tillman, Executive Sous Chef, The Phoenician Resort & Spa, Scottsdale
