Potato Burger Bun

DrygastDrygast, 2024-05-27

Soft, fluffy and tasty hamburger buns made with baked potatoes.

 

  • Servings5 Portions
  • AllergensEggs, Milk, Sesame, Wheat

 

  • Rest Time180 min
  • Cook Time30 min

Description

This is a really good and fluffy homemade hamburger bun. It may sound a little strange, but adding potatoes to the dough increases the starch content, allowing more liquid to be incorporated. This results in a softer, fluffier bread.

You can use other flour for these buns, but then try to find a flour with a relatively high protein content; 12-15% or similar.

To get 90 grams of baked potatoes, I bake a raw potato that weighs between 150g-200g.

The butter to be added to the dough should be at room temperature so that it is most easily mixed into the dough.

This is quite a sticky dough so you may need a little extra flour (or water if you prefer to go that way) to form the buns. It may take some practice to get it right.

The milk powder gives the buns a slightly darker color, but it is optional and can be omitted without any problems.

When I bake the buns in the oven, I use a small bowl with a little water (approx. 1 dl) at the bottom of the oven so that there is a light steam in the oven.

To save the buns, I take and freeze them as soon as they have cooled to room temperature. When it's time to use them, they just need to thaw at room temperature for a few hours and then they're just as fluffy and lovely as the day they were baked.

Ingredients

Buns
Other

Nutrition Facts*

 TotalServing100 g
Energy1698.68 kcal339.74 kcal275 kcal
Carbohydrates206.5 g41.3 g33.43 g
Fat73.2 g14.64 g11.85 g
Protein49.29 g9.86 g7.98 g
Sugar15.13 g3.03 g2.45 g
Salt6.86 g1.37 g1.11 g

* The nutritional information provided is approximate and is calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.

Directions

Buns
  1. Bake the potatoes (200°C, 60-75 minutes, use a knife to feel if they are soft inside). A potato of 150-200g usually yields 90g of usable baked potato. Leave to cool for an hour and then press through a potato press until you have 90 grams.
  2. Heat milk and water to approx. 37°C, then pour this into a dough machine. Add the dry yeast and leave for 10 minutes.
  3. Add the baked and pressed potatoes, flour, salt, sugar, eggs and milk powder. Knead the dough for 5 minutes.
  4. Add the room temperature butter, a little at a time. When all the butter has been mixed well with the dough, continue kneading for another 5-10 minutes.
  5. Cover with plastic wrap and leave to rise at room temperature for about 1 hour.
  6. Divide the dough into 5 parts (approx. 105g each) and form into buns. Place the buns on a tray covered with baking paper. Cover the buns and leave to rise for 45-60 minutes.
Other
  1. Heat the oven to 200°C (over/under). Whisk egg, water and salt lightly and then brush the buns with this. Pour sesame seeds over the buns.
  2. Bake the buns in a 200°C oven for 15-20 minutes or until golden brown.
  3. Brush the buns with melted butter while they are still warm.