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Durum Potato Rolls

thefreshloaf.com

Against 100 potato bread recipes

Less potato than 90% of recipes and more yeast than 78%.

See how all 100 potato bread recipes compare →

Get the method at thefreshloaf.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical loaf: the median of 100 potato bread recipes, per 100 g of flour.

  • Less potato than 90% of recipes: 15% of the flour weight against the typical recipe's 40%, about half as much.
  • More yeast than 78% of recipes: 1.8% of the flour weight against the typical recipe's 1.4%.
  • No egg at all, where 53% of recipes use some (most of those 10 to 20% of the flour weight).
Potato: 15%, 10th percentileLiquid: 62%, 69th percentileFat: 7.4%, 46th percentileSugar: 7.8%, 70th percentileEgg: 0%, 24th percentileSalt: 1.8%, 42nd percentileYeast: 1.8%, 80th percentilePotatoLiquidFatSugarEggSaltYeast
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (9)

  • 400 grams Sir Lancelot Flour (KAF, you can substitute Bread Flour)400 g
  • 374 grams Durum Flour (Do not use fancy Semolina as it is to gritty)374 g
  • 112 grams Mashed Potatoes with Skins112 g
  • 227 grams Water 85 - 90 degrees227 g
  • 255 grams Milk at room temperature255 g
  • 14 grams Instant Yeast14 g
  • 57 grams Avocado Oil57 g
  • 14 grams Seas Salt or Table Salt14 g
  • 60 grams Agave Nectar60 g

flour 774 gbatter 1513 g

Baker's percentages

Grams per 100 g of flour, and where that falls among all 100 recipes. Shaded: the middle half. Tick: the median.

  • Potato15% · 10th percentile
  • Liquid62% · 69th percentile
  • Fat7.4% · 46th percentile
  • Sugar7.8% · 70th percentile
  • Egg0% · 24th percentile
  • Salt1.8% · 42nd percentile
  • Yeast1.8% · 80th percentile

Oven

Temperature
350°F / 175°C
median 375°F
Time
45 minutes
median 30 minutes

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