Potato Hamburger Buns
Soft, fluffy, and delightfully flavorful potato hamburger buns are the perfect upgrade for your homemade burgers. Whether you're hosting a summer barbecue or just craving a gourmet burger, these buns will elevate your meal. Plus, they're egg-free, easy to make, and versatile enough to enjoy on their own or with your favorite spreads.
Ingredients
- 200 g freshly boiled and mashed potatoes (1 ½ cups filled loosely)
- 340 g whole milk (room temperature 1 cup + ⅓ cup)
- 14 g sugar (1 tbsp)
- 26 g vegetable oil (2 tbsp)
- 500 g all-purpose flour (3 cups + ¾ cup)
- 10 g salt (1 ½ tsp)
- 1 packet Instant yeast (2 ¼ tsp)
- 2 tablespoon Sesame seeds (optional, for topping)
- 2 tablespoon milk (for milk wash)
Instructions
Prepare Potatoes:
- Microwave or boil a medium potato, peel, and grate finely or mash.
Prepare Dough
- Stand mixer: Combine flour, salt, and instant yeast in a mixing bowl. Mix milk, sugar, and oil in a flask, then add to dry ingredients. Knead using a dough hook for 5-6 minutes. Add mashed potatoes and knead until smooth and non-sticky.
- Kneading by Hand: Mix dry ingredients. Add oil, milk, and mashed potatoes. Knead on a floured surface for 8-10 minutes until smooth and soft.
First Rise:
- Place dough in a greased bowl, cover, and let rise in a warm spot for 1-1½ hours until doubled.
Shape Buns:
- Punch down dough, divide into 10 portions (~115g each), and shape into smooth balls.
- Place balls on a parchment-lined baking sheet with space to expand.
Second Rise:
- Cover and let buns rise for 30-40 minutes until puffy and jiggly.
Milk Wash & Topping:
- Preheat oven to 375°F (190°C). Brush tops with milk and sprinkle sesame seeds (optional).
Bake:
- Bake for 18-20 minutes until golden, rotating halfway for even baking.
Cool:
- Cool on a wire rack. Brush with melted butter while warm for a softer crust.
Notes
- The only tricky part of the recipe is kneading the mashed potatoes in the dough. If there is a larger chunk of the boiled potato, it will not be easily to incorporate in the dough. So, take time to mash them evenly, or rather grate the boiled potato for the best texture.
- Stand mixer makes this task a breeze, but if you are kneading with your hands, be patient and keep kneading until the dough comes together. Don’t shy away from adding a tablespoon or more of flour while kneading to make the dough manageable.
- If you are not using a scale, use a medium-sized potato and on grating the potato becomes fluffy. Add the fluffed-up boiled potatoes to the measuring cups, without pressing them much. They should be about one and a half cups.
- You can use active dry yeast for the recipe. Just remember to bloom it in a warm milk and sugar mixture prior to adding to the dough.
- This recipe will make 10 large buns about 115 grams each. You can make more or less number of buns depending on your choice of size.
📋Nutrition Facts
Nutrition
Calories: 405kcal
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