Potato Buns

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4.84 from 6 reviews

Eileen Gray

Super soft with just a hint of sweetness, Potato Buns will take your burgers to the next level.

Prep Time40

Bake Time15

Rising Time2

Total Time2 55

Servings:10 large buns

Ingredients

8 oz russet potato (1 medium)
16 oz whole milk (2 cups)
1 oz unsalted butter
1 oz granulated sugar (2 tablespoons)
1 ½ teaspoons table salt
1 large egg
2 ¼ teaspoons dry yeast
17 ½ oz bread flour (3 ½ cups, see note)
1 egg (for egg wash)
Sesame seeds (optional, for garnish)

Instructions

Peel and chop 8 oz russet potato to 1" dice. You should have 1 heaping cup of diced potatoes. In a small saucepan, combine 16 oz whole milk and diced potato. Bring the milk to a simmer and cook until the potato is very tender. Stir frequently and watch the pot for boil overs.
Remove the pan from the heat. Transfer the milk to a large mixing bowl or the bowl of a stand mixer. Add 1 oz unsalted butter and use a fork or potato masher to mash the potato into the milk. Add 1 oz granulated sugar, 1 ½ teaspoons table salt and 1 large egg. Check the temperature. If needed, cool until the mixture is about 110F, or slightly warmer than body temp. Sprinkle 2 ¼ teaspoons dry yeast over the mixture.
Add 1 cup (5 oz) of the bread flour and mix on low speed to form a thick batter. Switch to the dough hook or use a wooden spoon or spatula to mix by hand. Add the remaining bread flour and mix until the dough clings to the hook and clears the sides of the bowl. Knead for 5 minutes to develop the dough.
Turn the dough out onto a floured surface and knead into a smooth ball. Set in a lightly oiled bowl, turning once to coat the surface of the dough. Cover with plastic wrap and set aside to rise until doubled in volume (1 - 1½ hours).
Turn the dough out onto a lightly floured surface and knead to form a smooth ball. Divide the dough into 10 equal portions (see note). Roll each portion to a ball and set them a parchment lined baking sheet. Wet your hand and use it to flatten each ball to a disc about 1" thick.
Cover the sheet pan and allow the rolls to rise until almost doubled in size (about 1 hour). Press a roll with your finger. If it springs right back it's not ready, if the dent slowly fills in the rolls are ready to bake.
Meanwhile, preheat the oven to 400 °F.
Brush the tops of the buns with egg. Sprinkle each bun generously with sesame seeds. Bake until the buns are golden brown and feel light when lifted off the sheet pan, about 10-15 minutes. Allow to cool completely before slicing.

Notes

If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.

I made 10 buns for large burgers that were about 6 oz each. For smaller burgers or sliders make 12-16 buns.

Nutrition