Potato scallion sandwich buns
A soft and squishy sandwich bun that has a pop of scallion-y flavor. This recipe uses potato flour and dry milk to achieve the softest bun possible with the side benefit of a longer shelf life.
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Cooking tools:
- Stand mixer
- Kitchen scale
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spoon
- Plastic wrap
- Baking sheet
- Parchment paper
- Pastry brush
- Oven
- Cooling rack
- Bench scraper
- Cutting board
- Chef's knife
- Spatula
- Kitchen towel
Ingredients
- 240 grams all-purpose flour (2 cups)
- 40 grams potato flour (3 tablespoons)
- 20 grams special dry milk or non-fat dry milk (3 tablespoons)
- 17 grams granulated sugar (1 tablespoon + 1 teaspoon)
- 8 grams salt (1 teaspoon)
- 9 grams instant yeast (2 teaspoons)
- 20 grams scallions, thinly sliced green and white parts (3 or 4 scallions)
- 38 grams room temperature butter (3 tablespoons)
- 165 grams lukewarm water (3/4 cup)
- 1 whole large egg
- 1 tablespoon water
- 2 to 4 tablespoons sesame seeds (white, black or both)
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