These potato hamburger buns are light and airy and really, simple to make! Serve them at your next barbecue or use them to make your favorite sandwich.
Potato Burger Buns
The addition of potato to this hamburger bun recipe helps create a soft, tender bun. They’re terrific filled with a hot-off-the-grill patty but they are also a great accompaniment for soup!
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Bread flour — The protein content in bread flour is higher than all purpose flour. That higher protein means lots of gluten, which gives bread its stretch and elasticity. Can you use all-purpose flour instead? You can, but the texture of the bread may be slightly less chewy.
Potato — You’ll use a medium sized potato for this recipe. Russet potatoes work well, but you can really use whatever kind you have on hand.
Milk — Use whatever kind of milk you typically keep on hand. If you prefer a dairy free version, save the potato water from boiling the potatoes and use that.
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Active Dry Yeast — This is the ingredient that gives the bread loft.
Sugar — Use your favorite brand of granulated cane sugar. I prefer organic.
Sea Salt — Bread baked without salt is terribly bland, so be sure to include this staple ingredient!
Egg — To make the potato buns nice and pretty – and to make any sprinkles you want to add stick – you’ll brush the tops of the buns with whisked egg.
Making these Buns
Start by boiling preparing the mashed potato. You can boil some or utilize leftover mashed potatoes. You could also use instant mashed potatoes, which is what I did, since I had some left from a recipe testing project.
Allow the yeast to proof and combine the ingredients in a large bowl to form a shaggy dough.
Turn the dough out onto a lightly floured surface and knead for 5-10 minutes. Alternatively, you can use a stand mixer fitted with a dough hook in the bowl of your stand mixer.
Let the dough rise until it has doubled in volume, which will take about an hour os so.
Turn dough out onto a floured surface and divide evenly into 6 or 8 pieces, depending on the size bun you desire. Six buns make a larger bun for hearty burgers, divide the dough into eighths for slightly smaller buns.
Use your hands to shape the balls of dough so they are somewhat smooth on top; no need for perfection here. The rising process will smooth out some of those bumps! Brush with egg and sprinkle with dehydrated onion flakes or sesame seeds if desired.
Bake the burger buns until light golden brown; transfer to a cooling rack and allow to cool before cutting them.
Place cooled potato hamburger buns in an airtight container and store at room temperature for up to a week. For longer storage, you can freeze the bread. It will last a couple of months in the freezer.
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- 1/2 cup mashed potatoes
- 1/2 cup milk
- 3/4 cup warm water
- 2 tablespoons sugar
- 2 1/4 teaspoons active dry yeast
- 2 teaspoons salt
- 3.5 cups bread flour, plus more for kneading
- 1 egg (for egg wash)
- onion flakes or sesame seeds for sprinkling (optional)
- Combine mashed potatoes, milk, water, and sugar in a large mixing bowl or in the bowl of your stand mixer. Whisk until well-blended; sprinkle on the active dry yeast. Stir to combine and allow to proof for 5-10 minutes or until bubbles begin to form.
- Stir in the salt and 3 cups of the flour
- By hand: stir with a wooden or metal spoon until the dough comes together into a shaggy mass. Turn the dough out onto a floured work surface and knead for 5-10 minutes, adding flour as needed to keep it from sticking, until the dough is soft and the gluten developed. Add the remaining 1/2 cup of flour as necessary to create a pliable dough. With a mixer: Lock bowl into place and attach the dough hook. Turn the machine on to low and mix until most of the flour is absorbed. Add the remaining flour. When the dough pulls away from the side of the bowl, let the machine knead the dough for another 2-3 minutes.
- If you've kneaded by hand, place the dough back in the mixing bowl. Cover the bowl with a tea towel, beeswax wrap, or plastic wrap. Allow to rise for one to one-and-a-half hours, until doubled in volume.
- Preheat the oven to 375 degrees Fahrenheit. Transfer the dough to a lightly floured work surface and divide into 6 or 8 even pieces. Pick up each ball and use your hands to form the dough into smooth balls by folding the edges under as you turn the dough in your hands. This should leave a smooth surface at the top of the potato bun.
- Gently move the dough balls to a baking sheet, allowing an inch or two between them. The egg wash can cause the edges of the buns to stick. If you like, place them on a baking sheet lined with parchment paper or a silicon baking sheet. Cover with a towel and leave to rise an additional 30-35 minutes or until doubled in bulk.
- Whisk the egg in a small bowl and baste each bun. If desired, sprinkle on dried onion flakes or sesame seeds.
- Bake for 15-20 minutes or until golden brown.
- Use a spatula to life the buns to a cooling rack and allow to cool for at least 20 minutes before slicing.
You can use freshly boiled potatoes, leftover mashed potatoes, or even baked potato for this potato buns recipe.
Nutrition Information:Yield: 8 Serving Size: 1 bun
Amount Per Serving: Calories: 289Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 25mgSodium: 592mgCarbohydrates: 52gFiber: 3gSugar: 5gProtein: 10g