Potato Bun Burger

Homemade Potato Buns: Soft & Flavorful for Burgers

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Table of Contents

  1. Introduction
  2. Ingredients
  3. Equipment Needed
  4. Preparation
  5. Cooking Instructions
  6. Tips for Perfect Potato Buns
  7. Storing and Freezing
  8. Serving Suggestions
  9. Conclusion

Introduction

Elevate your burger game with this homemade potato buns recipe. It yields soft, flavorful buns that are the perfect vessel for your favorite burger creations. The addition of potato creates a tender crumb and helps keep the buns fresh longer. Whether you’re a seasoned baker or trying your hand at homemade buns for the first time, this homemade potato buns recipe will guide you to success.

Ingredients

For 8 burger-sized buns:

  • 1 medium russet potato (200g), peeled and quartered
  • 1/2 cup (120ml) reserved potato water, cooled to 110°F (43°C)
  • 2 1/4 teaspoons (7g) active dry yeast
  • 1/4 cup (50g) granulated sugar
  • 3 cups (375g) all-purpose flour, plus extra for dusting
  • 1 teaspoon (6g) salt
  • 1/4 cup (57g) unsalted butter, softened to room temperature (65-67°F / 18-19°C)
  • 1 large egg, at room temperature (65-67°F / 18-19°C)
  • 1 large egg (for egg wash)
  • 1 tablespoon water (for egg wash)
  • Sesame seeds for topping (optional)

Note: All ingredients should be at room temperature (65-67°F / 18-19°C) unless otherwise specified.

Equipment Needed

  • Large pot for boiling potato
  • Potato masher or ricer
  • Stand mixer with dough hook attachment (or large mixing bowl if kneading by hand)
  • Thermometer
  • Kitchen scale
  • Large bowl for proofing
  • Baking sheet
  • Parchment paper
  • Pastry brush
  • Wire cooling rack

Preparation

  1. Boil the peeled and quartered potato in a large pot of water until tender (about 15 minutes). A fork should easily pierce the potato.
  2. Drain the potato, reserving 1/2 cup (120ml) of the potato water. Allow the reserved water to cool to 110°F (43°C).
  3. Mash the potato thoroughly using a potato masher or ricer. Set aside and allow to cool to room temperature.
  4. In a small bowl, combine the cooled potato water (110°F / 43°C) with the yeast and 1 teaspoon of the sugar. Let sit for 5-10 minutes until foamy.
  5. In the bowl of a stand mixer, combine the flour, remaining sugar, and salt.

Cooking Instructions

  1. Add the mashed potato, yeast mixture, softened butter, and egg to the flour mixture.
  2. Using the dough hook attachment, mix on low speed until the ingredients are combined, about 2 minutes.
  3. Increase the speed to medium and knead for 8-10 minutes until the dough is smooth and elastic. It should pull away from the sides of the bowl but still be slightly sticky.
  4. If kneading by hand, turn the dough onto a lightly floured surface and knead for 10-12 minutes.
  5. Place the dough in a lightly oiled large bowl, cover with plastic wrap, and let rise in a warm place (75-78°F / 24-26°C) for about 1 hour, or until doubled in size.
  6. Punch down the dough and divide it into 8 equal portions (about 100g each).
  7. Shape each portion into a smooth ball and place on a parchment-lined baking sheet, leaving about 2 inches of space between each bun.
  8. Cover loosely with plastic wrap and let rise again for about 45 minutes, or until puffy.
  9. Preheat the oven to 375°F (190°C) with the rack in the middle position.
  10. Whisk together the remaining egg and 1 tablespoon of water to create an egg wash.
  11. Gently brush the tops of the buns with the egg wash and sprinkle with sesame seeds if desired.
  12. Bake for 15-18 minutes, rotating the pan halfway through, until the buns are golden brown and have an internal temperature of 190°F (88°C).
  13. Remove from the oven and transfer to a wire rack to cool completely.
Kneading Potato Bun Dough

Tips for Perfect Potato Buns

  • Use a kitchen scale for precise measurements, especially for the flour and potato.
  • Ensure all ingredients are at room temperature for optimal dough development.
  • Don’t rush the rising process. Proper proofing is key to soft, fluffy buns.
  • If you don’t have a stand mixer, you can knead the dough by hand on a lightly floured surface.
  • For a shinier crust, brush the buns with melted butter immediately after baking.

While these potato buns are perfect for burgers, you might also enjoy our Keto Garlic Parmesan Buns for a low-carb option, or our Quick Keto Cheddar Jalapeño Buns for a spicy twist.

Storing and Freezing

  • Store cooled buns in an airtight container at room temperature for up to 3 days.
  • For longer storage, freeze for up to 3 months. Thaw at room temperature before using.
  • To refresh, warm buns in a 300°F (150°C) oven for 5 minutes.

Serving Suggestions

These homemade potato buns are versatile and pair well with a variety of burgers:

  1. Classic Cheeseburger: Beef patty, cheddar cheese, lettuce, tomato, and pickles.
  2. Veggie Delight: Grilled portobello mushroom, roasted red peppers, and goat cheese.
  3. BBQ Pulled Pork: Slow-cooked pulled pork with tangy barbecue sauce and coleslaw.
  4. Breakfast Burger: Sausage patty, fried egg, and maple syrup.

For a sweet treat to follow your burger, try our Gluten-Free Cinnamon Roll Recipe.

Conclusion

Congratulations! You’ve mastered the art of homemade potato buns. These soft, flavorful buns will take your burgers to the next level. Remember, practice makes perfect, so don’t be discouraged if your first batch isn’t picture-perfect. With each bake, you’ll refine your technique and soon be creating bakery-worthy buns right in your own kitchen.

Happy baking, and enjoy your delicious homemade potato buns recipe!

Potato Bun Burger

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