Potato Burger Buns
Serves 6
120 mins prep
26 mins cook
146 mins total
These homemade potato burger buns are light, airy, and stay soft for days. Perfect for 8oz burger patties, this recipe allows for shaping them into classic buns or simple balls for ease. Enjoy a delicious alternative to standard burger buns!
0 servings
1: Cook your potato using your preferred method until it can easily be pierced with a fork. Measure out 170g and mash it. Set aside to cool. 2: To the bowl of a stand mixer, add the mashed potato along with all other dough ingredients except for butter. Using the dough hook attachment, mix until the dough comes together. Then add the butter a few pieces at a time and knead until smooth. 3: Shape the dough into a ball, place it into a bowl, cover, and let rise for 1-2 hours until doubled in size. 4: Divide the dough into 6 equal sections and shape them into balls. If you choose to shape the buns into a classic burger bun, proceed to gently flatten the dough balls so they are ~4-4.5 inches in diameter and place them onto a lined baking tray with the ring molds. If you choose to shape them like I did, cover the dough balls and let them rest for 15 minutes without flattening them. 5: Shape the buns as shown in the reel. I recommend forming the dough into a ~22-inch long rope first before shaping. 6: Cover and let rise for ~30 minutes to 1 hour or until the dough is noticeably puffy and fills up the ring molds. 7: Preheat the oven to 350F, brush the top with egg wash, sprinkle with sesame seeds before baking (optional), and bake for 22-26 minutes or until deeply golden brown.
