Soft burger buns for a variety of homemade burgers
These are the top reasons why we think you should make these buns at home:
- much more flavorful than store-bought
- soft, homemade, delicious, and so flavorful
- feel free to freeze them for up to 3 months
- great for a variety of burgers
- It is such an excellent side dish for picnics, barbecue season, and celebrations
- a simple recipe where you can use homemade leftover mashed potato
Essential ingredients
This Potato Burger Buns recipe is truly versatile and delicious. The ingredients are listed below.
Mashed potatoes - For this recipe, you can use leftover mashed potatoes or make mashed potatoes for the buns, whatever is easier for you.
Flour—This recipe uses Manitoba (type 00) flour, but if you can't find it in your area, substitute it with bread flour.
Yeast - Use fresh or active dry yeast. When using fresh yeast, always double the amount of active dry yeast.
Milk - Not only does it add a bit of sweetness, it also enriches the flavor.
Sugar - No, these aren't super sweet at all. The sugar adds just the right amount of sweetness that's perfect for any burger. We don't recommend leaving out the sugar; it's a key part of the balance of flavors in these buns.
Butter—Use unsalted butter. It makes a tasty, buttery texture, prevents sogginess, and makes it easier to toast the buns before making your favorite burger.
Egg - Brush the buns with the egg wash before placing them in the oven.
Storing and freezing
Store these Potato Burger Buns in two ways.
You can make them up to two days ahead and store them in a bread basket or freezer bag at room temperature (for two days).
Feel free to freeze these potato buns. Place the baked and cold burger buns in a freezer bag and in the freezer for up to three months. You can defrost them in two ways. Remove them from the freezer bag, place them on a baking sheet lined with parchment paper, and place them in the oven for 2 - 3 minutes or leave them out at room temperature. For the best possible result, slice each burger bun in half lengthways and toast the interior in a frying pan until golden brown.
How to make Potato Burger Buns at home (video)
Check this quick video to master making Potato Burger Buns at home.
Next, try these Burger recipes
METHOD
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mashed potatoes
Peel the potatoes, cut them into cubes, and add to a pot. Cover the potatoes with water and place over medium-high heat. Bring to a boil, then cook for 20 minutes or until soft. Drain and set aside for the steam to evaporate for approximately 5 minutes. While the potatoes are still hot, push them through a potato ricer, add the cold milk, and stir into a smooth puree. Set aside to cool to room temperature.
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potato buns
Add cooled mashed potatoes, flour, sugar, salt, yeast, lukewarm water, and lukewarm milk to a stand mixer bowl. Knead the dough in your stand mixer fitted with a dough hook attachment for 6 - 8 minutes. Optionally, use an electric mixer with the dough hook attachments. Add the egg yolk and butter and knead for 5 minutes. Cover the bowl with a kitchen towel or cling film and set aside to proof at room temperature for 60 - 90 minutes or until doubled in size.
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shape
Place the dough onto a floured surface. Using a sharp knife, divide the dough into 12 equal parts. Each should weigh approximately 80g / 2.8 oz. Take each piece of dough and roll it between your hands until you get a perfectly round ball. Place them on a large baking sheet lined with parchment paper. Make sure there's enough room in between the buns. Cover with plastic wrap and leave the buns to proof at room temperature for 45 - 60 minutes or until doubled in size. Preheat your oven to 190°C / 375 °F or your fan-assisted oven to 175°C / 350 °F.
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bake
Remove the cling film and brush the buns with egg wash. Create steam in your oven. You can spray some water into the oven before placing the baking sheet with the buns in the oven or place a roasting pan filled with 1 cup of water at the bottom of your oven. Then, place the baking sheet with buns on the middle rack and bake. Bake the burger brioche buns for 18 - 20 minutes at 190°C / 375 °F or in your fan-assisted oven at 175°C / 350 °F. Remove from the oven and transfer the buns to a wire rack to cool.
