Description
With ultra soft fluffy insides, these potato buns are perfect for smash burger type burgers and make an amazing bun for breaded pork tenderloin sandwiches. Since these freeze so well, it’s not a bad idea to double the recipe, eat one now, and freeze the other batch for another day. Your football food will be so much better with this recipe in your back pocket!
Ingredients
Scale
Potato Burger Bun Dough
- One Russet potato, about 6 oz (170 g)
- 3/4 cup water from boiling the potato
- 1 and 1/2 teaspoons instant yeast or active dry yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 3 cups all-purpose flour (390 grams)
- 2 large eggs, at room temperature
- 3 tablespoons melted butter (42 g)
Finishing the Buns
- 1 large egg
- 1 teaspoon water
- 1 tablespoon sesame seeds, poppy seeds , caraway seeds, or everything bagel seasoning
- 1 tablespoon melted butter (14 g)
Instructions
Boil the Potato
- Peel the potato, and then cut it into quarters.
- Cover the potato with water in a small pot and boil until the potato is tender enough for a knife to slip easily in and out of the potato.
- Scoop the potato out of the water, saving the water.
- If you’re making this ahead of time, store the potato in the water in the fridge, covered.
- Otherwise, measure out the potato water, adding extra water from your sink to make 3/4 cup.
Mash the Potato
- Mash the potato with a fork or a potato ricer in a pie plate , allowing the potatoes to cool off to room temperature.
- If you’re using the water while hot, pour over the water to cool down along with the potatoes. When the water and potatoes are no longer hot to the touch, you’re ready to make the dough.
Mix the Dough
- Add all the dough ingredients to the bowl of a stand mixer.
- Fit the mixer with a dough hook and then mix everything on low speed for about 5 minutes, until you have a tacky dough.
- Don’t worry if it seems sticky–most of that stickiness will rise out of the dough.
- Cover the dough to rest for 1 hour.
Shape the Rolls
- Scoop the dough onto a lightly floured surface.
- Divide the dough into 12 pieces, as equally as you can.
- Working with one piece of dough at a time, form your hand into a dome around a piece of dough. Quickly rotate the dough in your hand a few times to make a round shape. It’s okay if the bun is a little flat looking.
Second Rise
- Cover the buns and let them rise for about 30 minutes.
- Towards the end of the 30 minutes, preheat the oven to 375 F (190 C).
Baking the Buns
- Beat the egg with about 1 teaspoon of water into an egg wash.
- Brush the egg wash all over the tops of the buns.
- If you’d like, top each bun with caraway , poppy seeds , sesame seeds, or everything bagel seasoning. Bake the buns until they are lightly golden and the tops spring back in the center when you touch them.
- Brush the buns with melted butter immediately after they come out of the oven.
Notes
Freezing Instructions: Split the buns with a serrated knife horizontally, and then place them in gallon ziploc bags. Remove as much air as possible. Freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breads
- Method: Baking
- Cuisine: American
