Potato Burger Buns
Just in time for grilling season! These soft, flavourful potato burger buns are perfect for any type of burger, pulled pork or your favorite sandwich filling.
The buns stay soft longer thanks to the potato starch, and they taste way better than anything that comes out of a plastic bag!
Relax into the rhythm and relieve some stress!
Although you can use a dough hook to knead the dough for these buns I much prefer to knead by hand.
In my mind there is no better stress reliever than the simple act of kneading dough by hand. For 10 minutes or so, I can clear my mind of any distractions and just relax into the rhythm of kneading the dough. I get a real tactile pleasure working the dough until it changes into forms into a soft smooth perfect dough.
There is nothing better than the smell and taste of freshly baked bread, or in this case buns, and the feeling of accomplishment it brings.
And to serve on the buns…..
If you are looking for a great burger to serve on these tasty buns check out my recipe for Curried Lamb Burgers with Mango Chutney
Ingredients
- 225 grams russet potatoes peeled and cut into 1-inch pieces
- 2 tbsp unsalted butter
- 270 grams bread flour
- 1 tbsp granulated sugar
- 2 tsp instant yeast
- 1 tsp table salt
- 2 large eggs
- 1 tbsp sesame seeds optional
Instructions
- Place the potatoes in a medium saucepan and cover with water. Bring to a boil over high heat, then reduce the heat to medium-low; simmer until the potatoes are cooked through, about 8-10 minutes. When the potatoes are just about done transfer 50 ml of the potato water to a measuring cup and allow to cool to 37°C – 43°C then add the sugar and yeast and set aside.
- Once the potatoes are fully cooked reduce the heat to low, drain the potatoes then return to the stove and cook, shaking to remove any moisture, for about I minute more.
- Mash the potatoes until very smooth. Add the butter and mix in until melted.
- In a large bowl, combine the flour and salt, then stir in the yeast and sugar mixture. Add the potatoes and mix until combined. Lightly whisk 1 egg and add to the dough. By hand, or using the dough hook attachment, mix until the egg is fully incorporated. If using the dough hook, continue to mix on low speed until the dough is soft and a little sticky, about 8-10 minutes. If kneading by hand, turn the dough out onto a clean, lightly oiled workstation and knead for 8-10 minutes.
- Shape the dough into a ball, lightly oil and place in a large clean, lightly oiled bowl. Cover with plastic wrap and let the dough rise in a warm spot until almost doubled in volume, about 45- 60 minutes.
- Turn the dough out onto a lightly floured surface and divide into 9 equal pieces, cover with plastic wrap, and allow them to rest for 15 minutes.Note: I used a kitchen scale to weigh mine, or you can simply eyeball for size.
- Line two baking sheets with parchment paper. Press each dough round into a 9 cm round, pushing out large air pockets from the dough. Place the rounds on the baking sheets and cover loosely with plastic wrap. Allow the dough to proof at room temperature until almost doubled in size, about 30-40 minutes.
- Preheat the oven to 220° C with the racks in the two center positions of the oven.
- In a small bowl, mix the remaining egg with a tablespoon of water. Lightly brush the tops of the dough rounds with the egg wash and sprinkle with sesame seeds, if using.
- Bake for 15-18 minutes, rotating pans halfway through from top to bottom and front to back, until the buns are a deep golden brown. Transfer the baking sheets to wire racks, allow to cool for 5 minutes then transfer the buns to the racks to cool completely.