Best potato burger buns
I absolutely love the taste of these potato burger buns. They are ideal for serving a crowd of hungry fans. Adding mashed potato makes the texture incredibly soft and squishy, while the all-purpose flour provides just enough structure to hold up to an array of toppings. They really are the perfect vessel for classic beef burgers!
Here is a little tip: you can also use this recipe to make bread for your morning toast! If you want to get creative, try using purple potatoes to impress your family.
Ingredients
Burger buns dough
- 400 gr All-Purpose Flour
- 100 gr potatoes, cooked and mashed (essential for the soft texture)
- 2 egg yolks
- 30 gr sugar
- 220 gr warm milk
- 80 gr soft butter
- 7 gr dry yeast (or 21 fresh ones)
- 1 tsp salt
- sesame seeds for sprinkling (for topping your homemade buns)
- 1 egg for brushing (to achieve a golden crust)
Instructions
- Start by kneading the dough using the flour, yeast, yolks, sugar, and milk. Mix until incorporated, then add the potato puree and mix again until smooth.
Finally, add the soft butter and salt, mixing one last time until everything is combined. The dough will be sticky, but try not to add extra flour. After proofing, the texture will become much easier to work with.
Leave the dough in a warm place to rise for about 1 hour.
- Next, transfer the dough to a work surface greased with vegetable oil. Divide the dough into pieces (aim for about 52 grams per ball) to shape your buns, and place them on a baking sheet for a second proofing of 40 minutes. Preheat your oven to 180 degrees.
You can see exactly how I shaped these soft buns in the short video below.
Brush the tops with egg yolk and sprinkle with sesame seeds. Bake for about 20 - 22 minutes. The result is a batch of very soft, fluffy buns ready for your favorite fillings.