Juicy Potato Buns

Ingredients

• 400 g waxy potatoes
• 0.5 bulb fennel
• 500 g whole wheat flour
• 1 packet dry yeast
• 125 ml milk (3.5% fat)
• 1 tsp whole grain sugar
• 1 bunch chives
• 1 egg
• 1.5 tsp salt
• 1 tsp coriander seeds
• 1 tbsp Olive Oil

Instructions

1. 1.

   Wash, peel and coarsely grate the potatoes with a box grater. Wash, trim and either coarsely grate or finely chop the fennel.

2. 2.

   Mix flour and yeast in a bowl.

3. 3.

   Warm milk and sugar gently in a pot. Stir in potatoes and fennel.

4. 4.

   Wash chives, dry and cut into fine ribbons.

5. 5.

   Combine flour, egg, salt, coriander seeds and olive oil with the potato‑fennel mixture; use hand mixer dough hooks to form an even dough. Fold in chives.

6. 6.

   Cover dough and let rise in a warm spot for about 30 minutes until visibly expanded.

7. 7.

   Knead dough again on a floured surface. With floured hands shape 15 equal balls and place on parchment‑lined baking sheet. Let rest another 15 minutes.

8. 8.

   Preheat oven to 220 °C (convection 200 °C, gas 3–4). Bake buns for 10 minutes, then reduce temperature to 180 °C (convection 160 °C, gas 3) and bake for about 15 more minutes until golden.

9. 9.