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Potato Bread Hamburger Bun Recipe

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Sourdough Hamburger Buns Lovely Little Kitchen
Sourdough Hamburger Buns Lovely Little Kitchen from lovelylittlekitchen.com

Description

Are you tired of using store-bought hamburger buns that often lack in flavor and texture? Why not try making your own potato bread hamburger buns? This recipe provides a soft, fluffy, and slightly sweet bun, perfect for holding your favorite burger patty and toppings.

Prep Time

Preparation time for this recipe is approximately 20 minutes.

Cook Time

Cooking time for this recipe is approximately 20-25 minutes.

Ingredients

  • 1/2 cup warm milk
  • 1/4 cup warm water
  • 2 1/4 tsp active dry yeast
  • 1/4 cup sugar
  • 1/2 cup mashed potatoes
  • 1/4 cup unsalted butter, melted
  • 1 egg
  • 1 tsp salt
  • 3-4 cups all-purpose flour

Equipment

  • Large mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Baking sheet
  • Parchment paper
  • Plastic wrap
  • Oven

Method

  1. In a large mixing bowl, whisk together warm milk, warm water, active dry yeast, and sugar. Let the mixture sit for about 5 minutes until the yeast is foamy.
  2. Add in the mashed potatoes, melted butter, egg, and salt. Mix well.
  3. Gradually add in the flour, one cup at a time, until the dough forms a soft and slightly sticky ball.
  4. Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic.
  5. Place the dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm spot for about 1 hour or until it doubles in size.
  6. Preheat the oven to 375°F and line a baking sheet with parchment paper.
  7. Punch down the dough and divide it into 8 equal portions. Shape each portion into a ball and place them on the prepared baking sheet.
  8. Cover the buns with a damp towel and let them rise for another 20-30 minutes.
  9. Bake the buns for 20-25 minutes or until they turn golden brown.
  10. Remove the buns from the oven and let them cool on a wire rack.

Notes

You can add in some herbs, such as rosemary or thyme, to give the buns an extra flavor boost.

Nutrition Info

This recipe makes 8 servings. Each serving contains approximately:
  • Calories: 271
  • Total fat: 8g
  • Saturated fat: 5g
  • Cholesterol: 43mg
  • Sodium: 301mg
  • Total carbohydrates: 43g
  • Dietary fiber: 2g
  • Sugars: 7g
  • Protein: 7g

Recipes FAQ

Can I make the dough ahead of time?

Yes, you can prepare the dough ahead of time and store it in the refrigerator for up to 24 hours. When you're ready to bake the buns, take the dough out of the fridge and let it come to room temperature for about 30 minutes before shaping and baking.

Can I freeze the buns?

Yes, you can freeze the buns for up to 3 months. Make sure to let them cool completely before storing them in an airtight container or freezer bag. To thaw, simply take them out of the freezer and let them come to room temperature.

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast for active dry yeast in this recipe. However, since instant yeast doesn't need to be activated in warm water, you can simply add it to the dry ingredients and mix everything together.

Recipe Tips

  • Make sure the milk and water are warm, but not too hot, as it can kill the yeast.
  • Don't skimp on the kneading time. This helps develop the gluten in the dough, resulting in a better texture.
  • If the dough is too sticky, add a little bit more flour. If it's too dry, add a splash of milk or water.
  • If you want your buns to have a shiny finish, brush them with an egg wash (1 egg beaten with 1 tbsp water) before baking.

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