Vegetarian Potato and Mushroom Buns

1. 1 Wheat flour 54 g
2. 2 Dry yeast 1 g
3. 3 Sunflower oil 7 ml
4. 4 Sugar 3 g
5. 5 Salt 1 g
6. 6 Potatoes≈ $2.15 per kg 84 g
7. 7 Button mushrooms≈ $7.50 per kg 48 g
8. 8 Onions≈ $1.60 per kg 24 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Mix flour, yeast, sugar, and 1 g salt. Add 55 ml warm water and 7 ml oil, kneading into a soft dough.

2. Cover the dough and let it rise in a warm place for 45 minutes until noticeably doubled.

3. Boil potatoes⁶ for 18–20 minutes until tender, then mash them.

4. Finely chop onion⁸ and mushrooms, sauté in the remaining oil for 8–10 minutes until moisture evaporates, then mix with potatoes⁶ and season with salt.

5. Divide the dough into 2–3 pieces, roll out each, add filling, and pinch the edges to seal.

6. Place buns seam-side down and bake at 375 °F (190 °C) for 18–22 minutes until golden brown.