Haniela's: Potato Buttermilk Mini Hamburger Buns

Potato Buttermilk Mini Hamburger Buns

Tuesday, February 12, 2013

One of the  many things I put on my 2013 Baking Bucket List  were hamburger rolls, and I don't even eat hamburgers that often(please don't hate me), but mini hamburgers how could I resist?! I didn't. I succumbed to all the photos I saw online and wanted to make a mouthwatering hamburger myself. And I did. As I finished taking pictures I also ate all 3 mini hamburgers. Check in tomorrow to see the results.
I emailed my friend, an amazing artisan bread maker Rachel from  Montclair Bread Company , she generously shared her basic bun recipe and then once I read it through I combined it with another recipe and made delicious mini Potato Buttermilk Mini Buns. I filled the buns with homemade chicken/bacon meatballs with tomato sauce. Hungry yet?

Potato Buttermilk Mini Buns (about mini 24-26 buns)

1/4 pound potato(one medium potato), peeled and cubed; little more than 1/4 pound is fine to use
1 cup water
1/2tsp salt
3/4cup buttermilk (make your own buttermilk)
1 package of dry yeast( package can range from 2 1/4tsp to  2 1/2tsp dry yeast)
1tbl honey
3 cups all purpose flour, plus more for dusting the work surface and for kneading if necessary
1/2tsp kosher salt
4tbl butter, room temperature
1tbl oil - olive oil or vegetable oil
1/8tsp freshly ground pepper(optional)
poppy seed or sesame seeds
1egg to make egg wash, using a fork or a small whisk break the egg until smooth.
Pastry brush

  • Cook peeled and cubed potato in 1cup water seasoned with 1/2tsp salt, cover the pot, and cook until fork tender.
  • Once potato is fork tender, pour everything even the water into a large bowl of your mixer, and mash the potato with a fork. Add buttermilk and stir. Let cool until mixture is warm, not hot.
  • To the potato buttermilk mixture add 1 tbl honey, stir, add  one packet of dry yeast, stir, and let sit for 5 minutes.
  • Meanwhile measure flour into a bowl, stir in salt and pepper, set aside. 
  • In a small cup lightly whisk the eggs together, set aside.
  • Into the buttermilk mixture add flour, eggs, room temperature butter, and oil.
  • Using a hook attachment knead the dough until it comes together, knead for 5 -7 minutes. Dough will be soft.
  • Scrape the dough onto a lightly floured surface and knead with your hands until smooth and until you form a ball.
  • Place the dough into a lightly oiled bowl, cover with plastic wrap. Let the dough rise in a warm spot for one hour.
  • 1st PROOFING HAPPENS IN THE OVEN: bring 3 cups of water to boil. Pour water into a shallow dish. Place the bowl with the  yeast dough onto a top rack in your oven. Place dish with boiling hot water onto the bottom rack. Close the oven door and let the dough rise as suggested by the recipe.
  • Once the dough has risen, punch it down  and invert the bowl with the risen dough onto a lightly floured work surface, releasing the dough. Dust some flour on top of the dough as well, using a rolling pin, very gently roll the dough into an even thickness, about 1/2 inch or so.
  • Using a small round cutter(I used 2 inch round cutter but you can also use larger or smaller cutter, depends on how big you want the buns), cut out rounds from the dough and then form them into small balls. Re-roll the scraps.
  • Place the round balls onto the baking sheet lined with parchment paper. 
  • Preheat oven to 375F.
  • Brush each ball with egg wash, let rise for 35-40 minutes, then brush with egg wash again and sprinkle with sesame seeds or poppy seeds or leave them plain.
  • Bake for 15-16 minutes.
  • Remove from the oven and let cool to room temperature.
  • You can also make these ahead of time and freeze them.

Let the dough rise in the oven, follow directions in the recipe

Potato Buttermilk Mini Buns- they are a lot easier to make than I had  thought. They took only 15 -16 minutes to bake and most importantly they taste delicious.

To make the Mini Burgers with Chicken Bacon  Meatballs smothered in marinara sauce, follow my recipe here.

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