Burger buns are the type of thing that I always thought you had to buy from the store. Kind of like marshmallows. I never realized you could make them homemade. And to make potato burger buns… not in my wildest dreams. Well I am happy to say that I have finally accomplished said task- I made homemade POTATO burger buns! How cool!? Is it sad how excited I am by this..? haha
Not to mention how incredibly delicious these were! I found the recipe in a recent issue of Cooks Illustrated. They managed to pack a whole cupful of russet potatoes into this recipe! They kept decreasing the amount of flour used and up-ing the amount of potato until they reached a full cup. However, to retain great burger structure they had to swap regular all-purpose flour for bread flour, but bread flour is readily available almost everywhere so that’s not really a big deal.
The recipe was very straight forward and easy to execute. Cook the potatoes, save some of the starchy water, mash the potatoes, use just 1 cup of the mash, melt the butter into the hot potatoes, etc, etc. After that point it’s all very basic, following general yeast bread protocol. I even managed not to dump the drained potatoes back into the skillet to dry off the excess water and they still came out great!
Here is a clever little fact for you- the potassium in the potatoes helps to activate the yeast, allowing for a more vigorous rise. Neat, right? Well because of this, these buns only rise 30 to 40 minutes instead of the full 1 to 1/2 hours. Time saved = awesome!
Ultimately, this recipe produces some fantastic burger buns that are light and fluffy, as well as flavorful. A 5-star recipe for sure!
- 1 pound russet potatoes, peeled and cut into 1-inch pieces
- 2 Tb unsalted butter, cut into 4 pieces
- 2¼ cups bread flour
- 1 Tb sugar
- 2 tsp instant or rapid rise yeast
- 1 tsp salt
- 2 large eggs, 1 lightly beaten with 1 tsp water and pinch of salt
- 1 Tb sesame seeds, optional
- Place potatoes in medium saucepan and add water to cover. Bring to boil over high heat; reduce to medium-low and simmer until potatoes are cooked through, 8 to 10 minutes.
- Transfer 5 tablespoons potato water to bowl to cool; drain potatoes. Return potatoes to saucepan and place over low heat. Cook, shaking pot occasionally, until any surface moisture has evaporated, about 1 minute. Remove from heat. Process potatoes through ricer or food mill or mash well with potato masher. Measure 1 very firmly packed cup potatoes and transfer to bowl. Reserve any remaining potatoes for another use. Stir in butter until melted.
- Combine flour, sugar, yeast, and salt in bowl of stand mixer. Add warm potato mixture to flour mixture and mix with hands until combined (some large lumps are OK). Add 1 egg and reserved potato water; mix with dough hook on low speed, until dough is soft and slightly sticky, 8 to 10 minutes.
- Shape dough into ball and place in lightly greased bowl. Cover tightly with plastic wrap and allow to rise at room temperature until almost doubled in volume, 30 to 40 minutes.
- Turn out dough onto counter, dusting with flour only if dough is too sticky to handle. Evenly divide dough into 9 pieces; cover with plastic wrap.
- Working with 1 piece of dough at a time and keeping remaining pieces covered, form dough pieces into smooth, taut rounds. Cover rounds with plastic and allow to rest 15 minutes.
- Line 2 rimmed baking sheets with parchment paper. On lightly floured surface, firmly press each dough into 3½-inch disk of even thickness, expelling large pockets of air. Arrange on prepared baking sheets. Cover loosely with plastic wrap and let rise at room temperature until almost doubled in size, 30 to 40 minutes. While rolls rise, adjust oven racks to middle and upper-middle positions and preheat oven to 425°F.
- Brush rolls GENTLY with egg wash and sprinkle with sesame seeds, if using. Bake rolls until deep golden brown, 15 to 18 minutes, rotating and switching baking sheets halfway through. Transfer sheets to wire racks to cool for 5 minutes. Transfer rolls from sheets to wire racks. Serve warm or at room temperature.
adapted from Cooks Illustrated