This recipe makes delicious homemade hamburger potato buns. These buns are soft and can be used to make hamburger buns, sandwich bread or slider buns.
Recipe makes 8-9 regular size buns or 16-18 slider buns.
Cook one large peeled and cubed potato in 1 1/2 cup water seasoned with 1/2 tsp salt, cook until fork soft. Mash the potato with 3 tbsp potato water, using a fork. Or use an immersion blender. Spoon mashed potato mixture into a 1/2 cup measure.
Stir mashed potato (1/2 cup) with buttermilk ( 3/4 cup) and stir. Let cool until mixture is warm, not hot.
Into the warm to lukewarm potato buttermilk mixture whisk 1 tbl honey, one packet of dry yeast (about 2 tsp 1/2 tsp) and flour (1 tbsp). Whisk well and let sit for 5-8 minutes. Until foamy on the top.
Meanwhile measure flour (3 cups) into a bowl of your stand mixer, stir in salt (1/4 tsp) and ground black pepper (1/8 tsp), set aside.
Make a well in the flour, add eggs (2 eggs), soften butter (5 tbsps) and pour in all of the yeast mixture. Stir with a wooden spoon till combined, (30 seconds).
Using a mixer with a hook attachment knead yeast dough for 8 minutes, until a soft dough is formed. If the dough appears too wet add up to 1/4 cup flour, adding flour by tablespoons.
Dump the dough onto a lightly floured work surface and knead it for 30 seconds to a minute until it comes to a ball.
Return the ball of dough into a lightly oiled bowl, cover and let rise in a warm place for 1 hour.. See the note how to let it rise in the oven.
Once the dough has risen, invert the bowl with the risen dough onto a lightly floured parchment sheet or silicone mat.
Weigh the dough and divide it into equal portions. Divide the dough into 8-9 pieces or more if you'd like smaller buns.
TIPS : This recipe make about 8-9 regular size hamburger buns or smaller 16-18 slider buns.
Shape each piece of a dough into a ball. Transfer onto a baking sheet lined with a parchment or silicone mat. Cover buns with kitchen towel and let rise for 45 minutes. Preheat oven to 375F.
Then brush with an egg wash. If using topping sprinkle with poppy seeds, sesame seeds, salt or leave plain.
Whisk together egg (1egg) and water (1tbsp). Then brush risen buns with an egg wash. Avoid using excessive amount of egg wash or it will drip down the size and there will be puddles of egg wash which will later in the oven turn into scrambled eggs.
If using topping sprinkle buns brushed with egg wash with poppy seeds, sesame seeds, salt or leave plain.
TIP : Don't have an extra egg to make an egg wash? Spray buns with water and sprinkled with a topping of you choice. Water will make th topping stick to the buns.
Preheat oven to 375F.
Bake in the preheated oven, until golden brown.
Large buns for 18-20 minutes.
Small buns for 15-16 minutes.
Remove from the oven, and cover freshly baked hot buns with a dry kitchen towel for 15 minutes. Remove the towel and let cool completely.
Potato Hamburger Buns can be prepared ahead of time and frozen until ready to use, up to 2 months.
Bring 3 cups of water to boil. Place the pot with hot water on the bottom rack in your oven and place the bowl with the yeast dough above or on the same rack. Close the oven and let the dough rise as directed in the recipe.
Yes, freeze for up to 2 months.
Yes, you can.
This recipe yields about 8-9 medium to large hamburger buns.
Recipe by Hanielas.com