Buns with Buckwheat Flour and Potatoes

 Ingredients: For 8 rolls: 130 g of white wheat flour, 170 g of buckwheat flour, a pinch of fine sea salt, 160 g of cold boiled potatoes grated finely, 25 g of fresh crumbled yeast, 1 teaspoon of sugar, 170 ml of kefir or thin yogurt, 1 beaten egg, pumpkin seeds or others to taste.

To prepare a delicious potato bun recipe, I will detail each step to ensure that the final result meets your expectations. We start by mixing the flours with the salt in a large bowl. It is important to use quality flour, which will contribute to the structure and texture of the buns. Make sure the salt is well distributed in the flour to avoid concentration in some parts of the dough.

In a separate cup, add the dry yeast along with the kefir and sugar. Mix the ingredients well to activate the yeast. The kefir will add a note of acidity and moisture to the dough, while the sugar will help activate the yeast. Let the mixture sit for a few minutes, during which you will notice how the yeast starts to bubble – a sign that it is active.

Once the yeast mixture is ready, make a well in the center of the flour and salt mixture, then add the boiled and mashed potatoes, along with the activated liquids. Now is the time to start kneading. Use your hands to combine the ingredients, kneading for 3-4 minutes until the dough becomes smooth and elastic. If you feel that the dough is too sticky, add a little more flour, but be careful not to overdo it.

After the dough is well kneaded, transfer it to another bowl that you have greased with a little olive oil. Cover the bowl with a clean towel or plastic wrap and let it rise in a warm place until its volume doubles, which should take about an hour. At this stage, the yeast will work, and the dough will become fluffy and airy.

Once the dough has risen, divide it into 8 equal pieces. Shape each piece into a smooth ball, being careful not to release the air from the dough. Place the dough balls on a baking tray lined with parchment paper, leaving enough space between them to expand. Cover them again and let them rise for 20 minutes.

During this final rising stage, preheat the oven to 190 degrees Celsius (or gas mark 5). When the buns have risen, brush them with beaten egg to give them a beautiful and shiny color when baked. Sprinkle pumpkin seeds on top, which will not only add a crunchy note but also a delicious taste.

Bake the buns in the preheated oven for about 20 minutes, or until they turn golden and fragrant. Check periodically to avoid burning. Once they are ready, remove them from the oven and let them cool on a rack to allow air to circulate. These potato buns are delicious both warm and at room temperature, making them perfect for sandwiches or as a side dish to various meals. Enjoy them with pleasure!

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