Potato Burger Buns
User Reviews
4.8
38 reviews
Excellent
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
6 burger
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Course
Main Course
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Cuisine
American
Potato Burger Buns
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Super light, fluffy, yet sturdy homemade Potato Burger Buns are made with fresh potato and taste SO much better than store-bought. Tons of homemade bread baking tips included, so you can make the best burger buns ever.
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Ingredients
For the dough:
- 2 cups all-purpose flour 255 grams
- 1 cup bread flour 128 grams
- 1/2 cup potato plain mashed
- 1/4 cup nonfat dry milk 35 grams
- 3 tablespoons light brown sugar
- 1 1/4 teaspoons salt
- 1 egg large
- 2 teaspoons instant yeast
- 4 tablespoons unsalted butter melted, 58 grams
- 1 cup water between 105° and 120°F, 227 grams), lukewarm
For the topping:
- 1 tablespoon unsalted butter melted
Instructions
- In the bowl of a stand mixer fitted with the dough hook, combine all the ingredients. Stir until combined. Turn the mixer on medium low speed and knead until a soft yet tacky dough forms, about 5 minutes.
- Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 1 hour, or until it’s almost doubled.
- Turn the dough onto a lightly greased surface, gently deflate it, and divide it into 6 equal pieces. Roll each piece into a ball.
- Place the balls on a parchment-lined baking sheet, leaving about 2 to 3 inches between each ball. Cover and let rise until the buns have doubled in size, about 45 to 60 minutes. Towards the end of the rising time, preheat the oven to 350°F.
- Bake the buns for 25 to 30 minutes, or until light golden brown. Remove them from the oven and brush with melted butter, if desired.
- Transfer the buns to a rack to cool. Store buns, well-wrapped, at room temperature for up to 2 days or freeze inside an airtight container for up to 2 months. Defrost to room temperature then reheat in a 300°F oven or toast.
Notes
- *Cook a plain russet potato (or similar potato) in the microwave or in boiling water until very tender. Allow to completely cool before peeling and mashing well (don't add milk, cream, etc). I love to use my potato ricer for perfectly smooth mashed potato, but mashing by hand works well, too - just be sure to mash until completely smooth.
Genuine Reviews
User Reviews
Overall Rating
4.8
38 reviews
Excellent
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