Uploaded August 2021 | Updated September 2026, 2 weeks ago

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The goal: To create a soft potato roll with a matt finish, so no fancy glazes in this recipe. I wanted something that would work well with the plant based burgers like Beyond and Impossible. The bun needs to be soft and a little understated, but packed with flavour when you bite into it. As these will be vegan Im not going to be using butter, eggs or milk, so the potato will have a real opportunity to shine through.

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I'll walk you through my process for choosing the ingredients and quantities for the first step in creating my recipe for plant based potato buns.

In the second video I'll be tweaking the ingredients and looking at potato quantities in the recipe. The third video will show my final recipe.

Let me know what you think to the test bake!

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Baking Equipment & Ingredients

Barley malt syrup:
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Bread tins (Dimension: 21.3 x 12.2 x 11.5cm):
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Challenger bread pan:
challengerbreadware.com/product/challenger-bread-pan/?ref=CulinaryExploration

My Komo Flour Mill - 5% discount with Checkout code: culinaryex5
https://komo.bio/fidibus-classic/?komo=38

Bench scraper / dough cutter:
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Dough scales:
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Precision scales (small quantities):
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Test recipe:

300g Flour (150g all purpose and 150g strong bread flour)
130g Almond milk
35g Cooking water from the potatoes
75g Cooked, cooled & riced potatoes
15g Barley malt extract
30g Olive oil
8g Salt
6g Dried yeast