Potato Burger Buns

Soft, fluffy burger buns made with riced potato for extra tenderness and flavour.

Ingredients

• 200g warm water (30°C)
• 70g sugar
• 1 large egg
• 75g melted butter (plus extra for brushing)
• 8g instant yeast
• 15g dough conditioner
• 150g riced baked potato (about 1 cup before ricing)
• 625g all-purpose flour
• 12g salt
• 1 egg (for egg wash)
• Splash of water (for egg wash)

Method

1. Add all ingredients to a mixing bowl and mix with dough hook on medium speed for 8-10 minutes. The dough will look loose at around 4-5 minutes before it comes together into a nice ball that’s no longer extremely sticky.
2. Use a soaking wet hand to grab and round the dough in a 10 and 2 o’clock motion to tuck the dough into a taut ball. Cover and ferment at room temperature for 30 minutes.
3. Aggressively degas the dough and perform a strength-building fold. After folding and another 10-2 rounding, cover the dough again and allow to ferment at room temperature for another 30 minutes.
4. Degas the dough again. Divide into 12 equal pieces (about 100g each). Shape and roll each piece into a ball and place onto a baking sheet lined with oiled parchment. Don’t crowd buns - use at least 2 trays.
5. Spritz with water and cover with a damp towel to proof for 60-90 minutes. The buns are well proofed when they can take a poke and slowly bounce back.
6. Brush top and sides of buns with egg wash (1 egg whisked with a splash of water).
7. Load into preheated 205°C oven, spritz the oven with 10-15 sprays of water, and bake for 15-18 minutes until golden brown, rotating halfway through for even browning if needed.
8. Brush tops with melted butter immediately after baking.

Nutrition (per serving, approximate)

Notes

The dough conditioner helps create a soft, tender texture but can be omitted if unavailable.

Buns are best served fresh but can be stored in an airtight container for 2-3 days.

Source: Brian Lagerstrom

Tags: #bread