Potato Rolls

[@sbaumgartner9848]

I love to watch professional bakers. Like professionals in any business, they are so smooth and clean in how they work. I'm sure they are delicious. I will cut the recipe in half and make them. Thank you Mark.

[@debbie3218]

Mark, I recently tried to make these, I followed your video instructions exactly. I gave some to some neighbors, and family. They all LOVED it! I told them about your channel, and know they're gonna check it out. Thank you so much for sharing, and God Bless.

[@sinclairsbakery]

Fantastic!

[@juliefromusa2245]

Wow! I came across your video for potato buns. My mother-in-law was French Canadian and a wonderful Baker. My husband has fond memories of her potato rolls and hot cross buns with a certain chocolate candy in the middle for Christmas morning. I’ve been looking for the recipes and came across this one, my husband said all he can remember is she used potato water and possibly mashed potatoes, well you use both and this seems to be close to how she made them! I’m so excited and can’t wait to make these rolls. Now if you happen to have a hot cross bun with a chocolate candy in the middle recipe that would be awesome! Thank you for a great video! Merry Christmas!

[@craig4830]

Thanks for this video recipe. Those rolls look gorgeous! I love the fact that you are so clear in your ingredients, all measured by weight. I get so tired of all of the baking junk that recommends 1 cup of this, 1 tsp of that.... Your video is the first I have ever seen where you indicate the weight of eggs by grams!! I love it!

[@sinclairsbakery]

Thanks Craig! Hey you know how much the weight of eggs varies, and if you're trying to duplicate a recipe that sort of thing could be critical!

[@MrLucaR80]

@@sinclairsbakery this is professionalism and passion! Thanks a lot from Italy

[@sinclairsbakery]

@@MrLucaR80 Thank you very much for your comments and positive support!!! ;)

[@ThePoohminator]

As a french guy I can only approve this comment. American cuisine is amazing, but your metric system is so...underwhelming ? Most recipes I do see are about (1 cup, 1 tbsp) it's already complicated when talking about "classic dishes" but when talking about pastry it's just impossible for not saying nonsense. Talking about precision, when you say All purpose flour, do you have the exact strenght of it ? t55 I guess (in european system) Yeast is quite complicated in France as well. Is it Dry yeast ? Fresh one ? Thanks you so much

[@sinclairsbakery]

Hi Paul, SAF brand yeast. I use GM Harvest King, mainly because it's very high quality, consistent, milled locally, and a decent price. It's about 12% protein, and works for everything from croissants to baguettes to these rolls. If there's something that I'm making that I feel would benefit from a higher protein content, I will make the adjustment through changing the hydration or mix time to develop the dough strength. Yeah, the trailer is nice. Hope you like the dough.

[@donutking72]

Awesome video! Can't wait to try this! Thanks for putting the temp for traditional ovens. Love the stamp at the beginning!!!

[@gerbman2004]

Sir I cannot thank you enough for your recipe. I used mashed potatoes made from russet potatoes and the rolls didn't come out as yellow as yours, will be using yukon golds next time, but these complimented my pulled pork perfectly. You are truly an expert of your trade.

[@sinclairsbakery]

Thanks Kristin! Maybe once the new bakery/business gets busier, then I'll start taking apprentices again...Glad you enjoy the videos.

[@sinclairsbakery]

:) Yup, Yukon Gold. They are nice and creamy, plus they taste like you've already put butter on them! The stamp is cool isn't it?!

[@mkivy]

I so enjoy watching ur mastery of skills. U make it all look so easy but I know how much science plays into the baking process. Weather, climate, location, etc. all play into the factor of good results. I remember living in high altitudes how different things I had to add to my baking and cooking, takes a lot longer for a pot of water to boil at higher altitudes...thank u sir for the demos!

[@sinclairsbakery]

Thanks for your kind words Mike! ;)

[@yourewelcome6023]

At first, I thought, "Why would a bakery want to give away recipes? People would just make it at home instead of buying from them." After seeing the video, and how it would take 2 days to make these, I understand why it's not a threat! I'd much rather just swing by and pick some up than do all of that! They are really lovely rolls.

[@symrin8172]

I just came across your KZbin channel yesterday and you have me wanting to bake bread now. I'm more of a cupcake and pastry girl myself but I made some baguettes tonight and they came out amazing. Thanks for the inspiration!

[@sinclairsbakery]

Thanks, it makes me happy to hear that I've inspired you!

[@mikecathy3875]

Fantastic tutorial ! Finally someone who knows how to teach 👍🏻

[@sinclairsbakery]

Thank you very much! I used to be a teacher, so I especially appreciate your remark! ;)

[@domenicomonteleone3055]

sinclairsbakery Mark excellent work on the potato 🥔 rolls hi 👋 from # YSW 🇨🇦 respect back to you Mark 🙏.

[@benjitayahoo]

Thanks for taking the time to make these videos!

[@kimoporto56]

So glad I found your channel. Im gonna show your videos to my mom. She loves baking. Thank you Marc! 😊

[@sinclairsbakery]

You are very welcome Kim! 🙏🏽

[@kristindavison1206]

I love to watch your bread videos. I would have loved to do my apprenticeship with you!! : ) You're an inspiration!

[@U4LARA]

I love ur videos . How u made them looks like anyone can be a bakery . U r a fascinating man !!!!!

[@sinclairsbakery]

U4LARA Thanks a bunch! :)

[@garrett6064]

Sign of a true professional; makes it look easy.

[@Overdosive]

@@garrett6064 Seriously, incredibly admirable.

[@sinclairsbakery]

Thanks donutking, I'm glad you like the video! I just got the stamp and it only took me 4 tries to get it done right :)

[@Main.Account]

Thanks Mark! Finally got around to making these. Probably my favorite burger buns now! Used the KitchenAid as I was lazy & did a 1/6 quantity batch (6 rolls total). Proved & baked in my Breville toaster oven. Came out perfect. Hope to stop by the markets in Bozeman sometime soon.

[@sinclairsbakery]

Yes you can, Adam. For a 685g (24oz.) loaf, I would bake it in a bread pan at the same temperature as the video for about 35 minutes or until golden brown.

[@anakarinaarce6071]

Maravilloso tu trabajo!! Saludos desde Uruguay

[@sinclairsbakery]

Muchas gracias Ana en Uruguay!

[@Dina_tankar_mina_ord]

this is the kind of knowledge I need in my baking game. Thanx man :)

[@debbie3218]

I love watching all of your videos. You are very talented and make it easy to learn. Everything you make looks incredibly delicious!

[@VALANTISDOULOS]

Thank you very much for this recipe and guidance sir. They came out fantastic. Greetings from Greece

[@sinclairsbakery]

Very happy to hear that! Happy Baking to you in Greece!

[@sinclairsbakery]

You are very welcome & thanks for the compliments. Yukon Golds should be a little bit creamier and give them some more color too. Glad they worked out for your pulled pork.

[@davidlevine1697]

your technique is great and the finished products looks delicious. thanks for taking the time.

[@sinclairsbakery]

You're welcome David!

[@suzannest-laurentdvorak459]

I can tell you have done this a few times! LOL And it looks amazing.

[@MuhammadWaseem-sj7cy]

I really appreciate it that bakery work you are doing well 😊 alone and what I saw all items are precisely baked with love..be happy ever with new ideas..🌹🌹🌹

[@sinclairsbakery]

Thank you very much Muhammad!

[@patriciaflorian4367]

It's interesting when you explain. Thank you . Excellent work

[@sinclairsbakery]

Thanks Patricia!

[@Arzamagmar]

Hello First of all, I would like to congratulate you on your channel, which I think is great. I would love to make those breads at home. I would like to ask you if it is possible two things: put subtitles in Spanish, for me and for the entire Spanish-speaking community and secondly put the list or the ingredients of each recipe and the rest times of each dough for each video. Thank you in advance, Magdalena greets you from Buenos Aires.

[@aceoq9s]

Mmmm! I am going to try this recipe. Looks really delicious and easy to make.

[@applk9020]

These look amazing! Really want to try this recipe!

[@sinclairsbakery]

Good, I hope you make them! ;)

[@leninha5549]

@@sinclairsbakery looks great...but looking at your receipt it is for a big amount of people...Isn't it possible for instant, to post in your postbox the exact ingredients for twelve buns...? Easier to find it back in your postbox...(the ingredients at the end of the video are passing by very fast) thank you so much...would like to give it a try also...greetings from Portugal....🙋

[@sinclairsbakery]

You're welcome Barbara, I hope you enjoy the rolls!

[@garyrobinson5801]

Love your work. I'm equally passionate in my baking too

[@sinclairsbakery]

Very good Gary, thanks 🙏🏽

[@nlpokerted]

They do look amazing and i hope to have to time to try and make them here soon. Does anyone know if these would freeze well without destroying too much of the integrity of the dough? i would love to be able to fresh bake them at will but if worse comes to worse i suppose i could just freeze them post bake and warm them up. THANKS again for posting this helpful video!

[@sinclairsbakery]

These rolls freeze well and also heat up well too. Thanks and I'm glad you enjoyed the video.

[@mammamath3592]

I really want to have kitchen like u to make breads ... thanks for the recipe, u are an expert

[@jennifertrotter7591]

You are living my dream and doing an amazing job!

[@sinclairsbakery]

Thank you very much Jennifer!😉

[@DrTalalZahid]

Hi, thank you for the nice recipe. I made the same recipe to the T (but Halved), the potato buns turn out great but it did not taste sweet and did not have potato taste like martins potato bun. how does yours taste :) also for the potato water do you use the clear part or the slurry. THanks

[@misunflowerstyle906]

that must take a lot of patience. tons of work into them. I never realized

[@tomdehaven3445]

Are those a Yukon gold potatoe?

[@gilbrothermax]

Hey man, amazing video and you are very good chef! would be nice see more videos! thanks for video!

[@sinclairsbakery]

Thanks ver much Felipe 🙏🏼

[@shekharorpe2503]

Thanks for different products you demonstrate.

[@pilypena8803]

Me encanto el video, gracias. cuando dejas reposar la masa al sacar de refrigerador para que repose los 30 minutos a una hora, los dejas tapados o destapados? Gracias

[@sinclairsbakery]

Pily, lo dejó tapados. 👍🏼

[@pilypena8803]

@@sinclairsbakery Gracias... Que sigan los éxitos

[@Njadeashley]

I love the fact that you are giving out your recipe and the time that you are putting into to making them, takes a lot of patience! also this is the first time I hear you talking, i am following you now so I can watch more and learn :) Thank you! ohhh I forgot, do you use mother dough or do you know how to make it? Thanks !

[@sinclairsbakery]

Thank you very much for your kind words Natalie! 😉 I use a mother dough in some of my breads and one day will make a video to show you how to do the same👍🏼

[@markos2493]

the recipe is among the finest (if not the finest) online for potato rolls. Detailed and of course the ratios in grams as it always should be. It is the best roll to use in burgers because the taste does not cover the burger itself compared to a brioche bun. One question if I may, Mark: the AP flour you use, what is its protein content? I ask because here in Greece we have different protein contents for the same flour-names compared to the US. Thanks

[@sinclairsbakery]

Sorry for the very late response Markos. The protein content of the flour I normally use is around 12-13%

[@markos2493]

@@sinclairsbakery no worries you keep yourself really busy! thanks for answering!

[@SharonSinclair]

YUM! :) Will try these. Looks like you used Yukon Gold potatoes? (I like your new stamp too.)

[@kimworkman2425]

Amazing

[@ickyroto]

I just made these, the flavor is so good! Thanks so much for sharing the recipe and technique, I learned a lot. Though mine didn't come out as perfectly yours and had to spend a lot longer in the oven to get brown... Any tips for baking at higher altitude?

[@sinclairsbakery]

Glad to hear they worked out for you. Your goal for the rolls is for them to be done baking in about 15 minutes. If they took a lot longer, then raise the temperature next time 10-15 degrees or so, so they brown up faster. Don´t worry too much about the altitude, watch the dough development and pay attention to that instead.

[@1kiffertom1]

a lotta love goes into those rolls! ill bet there better than delicious!

[@rdc102661]

Hey Mark, Did you use a hand held type of dough divider or did you use the large commercial version. ? if you used a hand held small type, were can I get one ?

[@josepanadero4753]

Hi Mark, I would like to congratulate for this great recipe. I have made used this recipe several times and it seems I am having problems with the consistency of the dough (mine is far more sticky) and although I manage to create de buns and let rise for 2 hours, they are so sticky that when baked, the stick to the parchment paper. Should I use more flour? or am I missing something. thanks.

[@babyjesuskush]

Hi I know I’m not the author of video but when working with any dough, when you take it out of the bowl after the first mix sprinkle flour over counter and work it in, especially if sticky work some flour in till smooth

[@robertfusselman8108]

Beautiful job Where can I buy to try Sinclair rolls?❤😊

[@VHSbuster]

Que usas para pintar los panes antes de meterlos al horno? Quiero una textura suave similar a los Martin's potato rolls. Gracias!

[@sinclairsbakery]

No cepillo nada en los rollos. Si desea una textura más suave, use aceite en lugar de mantequilla en la receta.

[@VHSbuster]

@@sinclairsbakery gracias por la respuesta!

[@VHSbuster]

Mark, te vuelvo a consultar. Que proporcion de aceite para substituir la mantequilla? uso menos cantidad, no?

[@michaelmohareb9334]

You are great great great bakery chef

[@sinclairsbakery]

Thank you very much Michael!

[@Barbarainnc]

Thanks for posting the video and recipe. Can't wait to try them. Nothing better than hot yeast rolls and butter. :) :) :) :)

[@Pnunnnn]

looks delicious!🍞🥐🥪🥖 I want to eat💕💕💕

[@sinclairsbakery]

Thank you!!! ;)

[@sinclairsbakery]

I hope you do try it, it makes a great bun for burgers or pulled pork!

[@PaulOfTheNorth]

Hey Mark, couple of questions, if I may: The yeast is IDY, not fresh, correct? Also, I've noted that you use AP and not Bread flour for your baking, can you expand on why? The trailer looks amazing, BTW... you have, quite seriously, twice the space there than what I work in! Thanks for the nice vid, I'll give these a try next week.

[@stefche_88]

This is awesome cheers man

[@sharynhughes1061]

Awesome! 👌😀💃💃💃💃

[@Inthekitchenwithjorge]

AMAZING!!! one question is the over night refrigaration nessesary or can i baker them the same day?

[@sinclairsbakery]

Overnight refrigeration is not necessary, however it does give the rolls a little more flavor and a longer shelf life. Plus it frees up some of my morning time. However if you are making a smaller batch or are going to freeze the ones you don't eat right away, then you can do the whole process in a day. ;)

[@farizshzaharshah3167]

like ur channel mark.the way u make it the bread..its come from ur heart..😂😂

[@sinclairsbakery]

Thank you farizsh! ❤️

[@Photobby]

Thanks! I'm going to try it later this week!!

[@irandoosti]

Thank you for your video. Your job is great. What if you could peel potatos before cooking, eliminating any bacteria or dirt from ground. Thank you in advance.

[@bread-studio]

Thank you for the recipe. I love it.

[@maximassolo]

looks so good! thanks for the video! are these like martins rolls?

[@khadijarizki3315]

Can someone reply to this pleaaaase i have the same question

[@keremalp4627]

15 times better

[@TheWizardofRandR]

David below sent me ur link ,he is right ...loks great and you look Happy and dedicated . Do you now what a Potato Knish is , a NY Jewish Treat , more like a potato pie , I just started making my own but great recipe and they taste almost as good as Gabilas Knishes in NYC !

[@sinclairsbakery]

I have had knishes, but a very long time ago. I grew up in Pennsylvania just a couple of hours from NYC and had some back in the day!

[@АлияЛукманова-ю3е]

Давно не было ваших видео!

[@sinclairsbakery]

;)

[@Photobby]

Can you use this same dough for loaves?

[@johngmartinez5217]

Awesome!!

[@sinclairsbakery]

Thanks!!!

[@JunsMiniCam]

Thanks for the recipe Mark. By the way I substituted potato with sweet potato and the result is great too. I have some question, how if I add full cream milk powder to increase the flavour? and how if I add more sugar to increase the sweetness? Is it necessary to add more yeast as the addition of sugar? Looking for you tutorial. Thanks

[@misskwannie]

Junior Yap very very late reply, adding milk powder would enhance the creaminess and flavor, it is not necessary to add more yeast to the dough.

[@sunfire2007]

Beautiful rolls

[@josetomasdidesrivera8961]

Why does your dough looks a way less sticky than mine? I've used the same proportion of ingredients but mine its too sticky to manipulate, I had to add a bit more pour hopefully it doesn't change the dough too much. Thanks for the video.

[@luizcarlosmiyamoto4216]

Confesso....vi o vídeo depois do carimbo. Sem ele, não teria visto. Ainda bem que vi

[@bintalmulla1975]

Terrific 👌🏼

[@parissanep4223]

Sir,,Can I ferment the dough overnight or 16 hours at room temperature?

[@tomascurti1854]

Amazing recipe! My only question is, did you add the yeast directly to the flour mixture without activating it first? Thank you very much.

[@sinclairsbakery]

Thank you Tomás! Yes I did add it directly to the flour mixture. If you like, you can activate it first in the warm liquid.

[@nikolavitorovic6857]

I've been looking everywhere for a burger bun recipe. Everyone agrees that Matin's is the best bun out there, and there is no way to get them here in Southeast Europe. One question, do you bloom your yeast before hand or just mix it in with the flour before adding the wet mix? I'm gonna be trying the recipe in a few days, hope it turns out as well as it did in the video.

[@sinclairsbakery]

Nikola, if you're looking for something like Martin's, substitute half of the butter in the recipe for vegetable oil, and use low-fat (2%) milk.

[@nikolavitorovic6857]

@@sinclairsbakery Thank you kindly, Im hoping to open a burger shop soon, been looking everywhere for a bun recipe.

[@spongebobby188]

Can u teach us how to make an authentic custard tart? Thanks 👍

[@charlottewun4388]

Hi Mark, can I freeze or refrigerate the individual rolls after the final proof and only bake them when I want to eat?

[@ssproat2011]

Hi Mark can I mix the dough and keep in the fridge for 2 days and then weigh them and shape them the same day proof and bake?

[@sinclairsbakery]

Yes Stella, that will work fine like that! ;)

[@burgertifyargentina9466]

Hello!! What kind of yeast did you use? Fresh or dry yeast?

[@sinclairsbakery]

I use dry (instant) yeast, but you can use either.

[@grisbain]

Is it not better if you peel the potatoes?

[@mkivy]

I saw ur video back in 2009....hope u are well.

[@sinclairsbakery]

Yes of course I remember you Mike!

[@AlaaILazim]

Thanks a lot Is it same as a burger bun?

[@sinclairsbakery]

Yes, it is

[@sKIPper76M]

Can you use instant mashed potato flakes instead? If so, just match the weight of the potatoes? How to mimic the potato water?

[@sinclairsbakery]

I would hydrate 1 cup (100g) of potato flakes in 2 cups (480g) of boiling water. That will account for the potatoes and the potato water. Then since, that is 40g more liquid then you need, I would subtract that off of the milk, i.e. only use 2 1/4 cups (541g) milk.

[@sinclairsbakery]

You are very welcome!

[@humphreytay]

great video, thanks for sharing... definitely will try myself soon :)

[@sinclairsbakery]

Thanks and I hope you enjoy them!

[@adnanjan4611]

Hi Mark, If I replace fresh potato with Instant mashed potatoes, would I still get the same result if I used the same recipe?

[@sinclairsbakery]

Adnan Jan I think as long as you hydrate the instant mashed potatoes before adding them, you should get a similar result.

[@adnanjan4611]

Thanx.

[@chefkef5156]

+markcsinclair In theory it should work, but the preservatives added by the manufacturer might kill the yeast or at best interrupt with the yeast's action. Something need to think of.

[@Ybee5]

if I'm using a standard oven should I still turn the rolls around half way??

[@sinclairsbakery]

Yes you should. Even the best ovens produce more even results if you can rotate your bread.

[@rasbred]

What knife is that you use to cut ???

[@sinclairsbakery]

Dutchess Dough Divider

[@rasbred]

markcsinclair im sorry. I mean the kitchen knife you use to cut potatoes in the beginning of the video 😂👍

[@sinclairsbakery]

Oh sorry. ;) It is a Lamson #658

[@rasbred]

markcsinclair Thank you so much. Love your videos.. now i must see where to find that knife :D

[@sinclairsbakery]

Very good! It is a great knife and stays sharp for a long time. Maybe you can find it on ebay ;)

[@andrewfelixferdaus8767]

I don’t know why, but i gave the buns a try and they tasted too salty, and the dough just doesn’t want to proof, did you not mix up the salt and the yeast measurement? I am used to baking sourdough loaves, and even my loaves with 2% salt is nowhere as salty as this

[@khadijarizki3315]

The potato they are using in Shake Shack burger is the sweet one or yours in the video (the normal) ? Thank you for the video i will try to do it

[@sinclairsbakery]

I don't know what kind of potatoes or buns they use at Shake Shack.

[@khadijarizki3315]

markcsinclair they are using martin buns, thanks for your reply

[@sinclairsbakery]

OK, I think the Martin buns are similar but they use oil instead of butter and water instead of milk to make them fluffier.

[@khadijarizki3315]

markcsinclair i see, your reply was so helpful, thank you 🙏🏻, greetings from UAE

[@VHSbuster]

How i have to make The dodure to make it similar to Martin's potato rolls? Can You help me? Sorry for My english

[@anjanean]

What type potatoes..how much flour????

[@IamKyuTee]

My dough keeps becoming wet. Is that normal. I mean so wet that it sticks to my hands bad!! I am not adding any liquids so what is going on?

[@ooqo]

WaW this is Amazing video, Thank you for sharing it with us. Can we have smaller amount, what about if I want to do half of this amount, should I divided into 2. Thanks Again

[@sinclairsbakery]

Yes, just half the recipe and it will work out fine. Thanks and happy baking!

[@reilea9977]

Why didn't you open a roll to let us see texture? Also, were there chunks or bits of potato in the finished product because there were big pieces in the raw dough?

[@sinclairsbakery]

You can make them yourself and check out the texture ;) The chunks disappear while they are baking. Of course you can also mash the potatoes by hand or with a mixer if you'd like to make them a little bit fluffier!

[@Barbarainnc]

Wish I had one of the dough dividing machines, I have to do it by weighing out the dough on the scale!!

[@NgocVinhCafe]

Thank you very much

[@sinclairsbakery]

You are very welcome!

[@NgocVinhCafe]

markcsinclair yes