Homemade Hamburger Buns Recipe
User Reviews
5
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Prep Time
25 mins
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Cook Time
1 hr 17 mins
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Additional Time
2 hrs
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Servings
10
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Calories
296 kcal
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Course
Main Course, Bread, Lunch
Homemade Hamburger Buns Recipe
Description
The Homemade Hamburger Buns start with baking whole russet potatoes until tender. A tangzhong mixture, a cooked flour and liquid paste, is prepared separately to introduce moisture and softness to the dough. Once the potatoes are cooled, they are peeled and mashed through a ricer or food mill to a smooth consistency.
The yeast is activated with warm milk, water, and sugar to form a foam, then combined with flour, remaining sugar, salt, mashed potato, egg, and softened butter to make a dough. The dough is kneaded until elastic and allowed to rise before shaping into buns and baking. This process yields buns with a soft crumb and a slightly sweet, buttery flavor.
These buns hold well for sandwiches and can be customized by brushing melted unsalted butter on top after baking. Their texture is tender yet sturdy enough to hold burger patties and toppings without becoming soggy.
Preparation can be made ahead, with the buns storing well at room temperature for a few days or freezer for long-term keeping. Adjustments can be made to flour and liquid amounts if substituting ingredients, and mashing the potato with a fork can be done if no ricer or food mill is available.
Ingredients
- 8- russet potato about 10-ounce
- 4 cups all-purpose flour
- ½ cup water
- ¾ cup milk whole
- 1/3 cup sugar
- 1 active yeast packet
- 1 ½ teaspoons salt coarse
- 1 egg large
- 1/3 cup unsalted butter softened
Instructions
- Poke some holes in a rinsed baked potato and bake in a pan or on a cookie sheet tray lined with parchment paper and bake at 400° for 60 to 70 minutes.
- In the meantime, make the tangzhong using 2 tablespoons of bread flour, ¼ cup of water, and ¼ cup of whole milk. Add the ingredients to a medium-sized pot and whisk until smooth and combined.
- Place the pot over low heat while constantly whisking until the mixture becomes a very thick paste, which takes about 7-10 minutes. Set it aside to cool to room temperature.
- Once the potato is done baking, remove it from the oven and let it rest for 5 to 7 minutes to cool. Then peel it and run it through a ricer or food mill. Set it aside.
- In the bowl of a stand mixer, whisk together the warm milk (112° to 115°), water (112° to 115°, 2 tablespoons of the sugar, and active yeast until well combined. Let it sit until a raft is formed, which takes about 5 to 7 minutes.
- In the meantime, whisk together the flour, remaining sugar, and salt until combined.
- Once the raft has formed, transfer the bowl to a stand mixer with the hook attachment and turn it to low speed, and then add in the mashed potato and then slowly add in the flour mixture.
- Then, immediately add in the egg and tangzhong and mix on low to medium speed.
- Once the dough starts pulling away from the bowl and adheres to the hook, add in the 1/3 cup of softened unsalted butter in 3 batches. Don’t add in the next round of butter until the previous one is mixed in.
- The dough is done when it has mostly cleaned up the sides of the bowl. Transfer the dough to an airtight container with a lid and let it sit in a warm place for 1 hour or until it has doubled or tripled.
- Next, punch down the dough and divide them into 10 equal-sized balls – about a heaping ½ cup packed or 125 grams each.
- Fold and shape the dough into balls by pushing the center of it through the middle, creating a taught ball.
- Place 5 on a sheet tray lined with parchment paper and cover with a kitchen towel for 1 hour.
- Add water to a small pan, place it on the bottom rack in the oven, and then preheat the oven to convection 375°.
- After the hour rise, make the egg wash by whisking together 1 large egg yolk and 2 tablespoons of milk until combined, then brush the dough balls and bake at 375° for 17-20 minutes or until golden brown.
- The buns will be 208° internally once they’re done. Remove them from the oven and cool to room temperature before serving or storing.
Notes
- You can make the buns up to two days in advance for convenience.
- Store buns covered at room temperature for three days or refrigerate for up to five days; freeze for up to six months.
- Thaw frozen buns at room temperature before serving.
- If only all-purpose flour is available, reduce milk and water by 1 tablespoon each for best texture.
- Mash baked potato thoroughly with a fork if a ricer or food mill is unavailable.
- Brushing melted unsalted butter on buns post-baking adds flavor and sheen.
- When using instant yeast, the resting time for raft formation is not required.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 296 kcal
% Daily Value*
| Calories | 296kcal | 15% |
| Carbohydrates | 50g | 17% |
| Protein | 7g | 14% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 35mg | 12% |
| Sodium | 413mg | 17% |
| Potassium | 179mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 243IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 38mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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