nice buns

It's time for some food!

I come from a foodie family. My younger brother, Anton Eff, is a very talented and very handsome chef. 

As much as I'd like to claim some skills in the kitchen, they are nothing compared to his. So to blow you, my dear reader, away, I have decided to share his butt kicking recipe for buns, burger buns.

After all, a great burger is only as good as its bun. I am sure someone wise once said that.

Anton Eff, handsome chef (notice his subtle kentucky nod)

Potato Rolls by Anton Eff, handsome chef.

1125 g.  flour

2 eggs

75 g. sugar

7 g. dry yeast

20 g. salt

475 ml. milk

125 g. lard

125 g. butter

250 g. mashed potatoes

*Blend potatoes and milk. Stir in the rest of the ingredients. Separate into balls of 80 g. Place on cooking sheet, press a bit on the top. Let them rise for about 2-3 hours in a cool place. Brush with a mixture of egg yolk and milk before baking 13 min @ 180*C / 350*F.

These are the sample pictures he sent me.

Anton's potato rolls

with sesame

Pretty impressive, huh?

I'd say so. I'm not the best baker in the world. You need a certain "je ne sais quoi" to take on the life of bread. I can do cakes, but bread is a different story. It involves a lot of trial and error (not the best thing for a person with no patience).

I made 1/4 of Anton's recipe, which was more than enough for a nights dinner. I slacked on brushing them and used only milk. I did not let them rise as long as I should have. Also, I suspect that the yeast (which I got from my local, dodgy convenience store) might have been a bit on the older side.

This was my result. They tasted great, but obviously, they were nowhere near as pretty as my brothers.

my sad attempt

Next time they will be better.