Hamburger Buns

Peel the potatoes and cut them into thick slices. Steam or cook them for around 15 minutes until they're done. Let them drain in a sieve and smash them through the sieve or with a fork. Set aside and let cool.

Put 400 ml water, sugar and oil in a pot and heat the contents until they are simmering.

In the meantime mix 100 mL water with the starch.

When the water-mix is simmering, take it off the stove and add the starch and water mixture while thoroughly stirring. Mix until the contents reach a uniform, jelly-like consistency.

Add the mashed potato and let it cool down to around 30°C.

In a large bowl add flour, tapioca starch, pea protein, yeast, xanthan gum (omit xanthan gum if desired) and salt. Mix the dry ingredients with a whisk.

When the jelly gum-mix has cooled down, add it to the bowl and mix it together. Cover the bowl with a lid and let it sit for 15 minutes.

Put a little oil (around 1 teaspoon) on your countertop and knead the dough around 1-2 minutes until it has a smooth uniform structure.

Gently shape the dough into a rectangle (1-2cm thick), fold it in thirds and roll it up. Cover the dough with a bowl upside down and let it rise for 30 minutes. Repeat this step one more time.

Cut your dough into 12 pieces around 100-120 g each. Repeat with each piece the same folding process and put them on a baking sheet covered with parchment paper.

Brush the balls with olive oil and sprinkle sesame seeds on top. Cover the balls and let them rise for another 30 minutes.

Preheat the oven to 180°C and after the final rise bake the buns for 25-30 minutes.

Let the buns cool on a cooling rack.