Completely unrelated to the recent brouhaha about Martin’s Potato Rolls, I had reason to try to recreate these amazing burger and hot dog buns for myself. You couldn’t find them easily here in San Francisco even before people starting calling for a boycott.
There are two keys to this recipe: potato flakes and homemade dough improver. (The improver is really just egg yolk and apple cider vinegar.)
This recipe isn’t quite perfect, but it did produce a pretty good approximation of a Martin’s burger bun.
Copycat Martin’s Potato Rolls
Ingredients
- 585g all-purpose flour
- 52g vital wheat gluten
- 15g milk powder
- 230g water
- 134g reconstituted potato (110g water + 24g potato flake)
- 1/4 cup neutral oil
- 71g sugar
- 14g salt
- 2 egg yolks
- 6g instant yeast
- 2 tsp apple cider vinegar
- 1/2 tsp turmeric, for color
Method
Combine flour, gluten, milk powder, sugar, salt, yeast, turmeric, and reconstituted potato. Add water, oil, egg yolks, and apple cider vinegar. Mix until a shaggy dough forms. Turn out onto work surface. Knead until smooth. Allow to rest for half an hour. Punch down, knead with lightly oiled hands, form into a ball, and let prove, covered, for 1 hour. Punch down, knead with lightly oiled hands, form 80g balls, arrange on a half sheet tray, flatten slightly, and let rise, covered, for an hour. Bake at 350 until tops are brown, glazing with butter toward the end of baking.
Kyle Sluder 