Homemade potato burger buns with golden tops and a soft fluffy crumb on a rustic wooden chopping board

Potato Buns

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Prep Time 30 minutes
Cook Time 25 minutes
Rise Time 1 hour 25 minutes
Total Time 2 hours 20 minutes
Servings: 6
Course: Bread, Side Dish
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup bread flour Develops better glutens.
  • 1/2 cup plain mashed potato*
  • 1/4 cup whole milk
  • 3 tbsp light brown sugar
  • 1 1/4 tsp fine sea salt Add salt later in the mix as it inhibits gluten development.
  • 1 large egg
  • 2 tsp instant yeast
  • 60 g melted unsalted butter
  • 1 cup lukewarm water, between 105° and 120°F

Equipment

  • 1 Stand Mixer Kenwood Premier or similar stand mixer with dough hook.
  • 1 Kitchen Scales Accurate weighing helps get consistent buns.
  • 2 Baking Trays Lighter coloured trays work best.
  • 1 Wire Cooling Rack Allows the buns to cool properly without trapping steam underneath.
  • 1 Small Bowl
  • 1 Small Whisk

Method
 

Make The Dough
  1. In a small bowl combine milk, sugar, yeast and let rest for 10 minutes.
  2. In a stand mixer combine all the ingredients.
  3. Start on slow speed to combine all the ingredients.
  4. Increase to medium low speed and knead until a soft yet tacky dough forms, approx. 5 minutes.
First Rise
  1. 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.
Shape The Buns
  1. Turn the dough onto a lightly greased surface, gently deflate it, and divide it into 6 equal pieces. Roll each piece into a ball.
Second Rise
  1. Place the balls on a parchment-lined baking sheet, leaving about 5 to 8 cm 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 oven to 180℃.
Bake
  1. Bake for 25 to 30 minutes, or until light golden brown. Remove them from the oven and brush with melted butter, if desired.
  2. Transfer the buns to a rack to cool. Store buns, well-wrapped, at room temperature for up to 2 days.
Pieter

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