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🥔 Hamburger Potato Buns

Hamburger Potato Buns

🍽 Serves ⏲ Total Time
6 2.83 hours

🧂 Ingredients

  • 🍞 3 cups (360 g) King Arthur Unbleached All-Purpose Flour
  • 🥔 0.25 cup (46 g) potato flour
  • 🥛 0.25 cup (28 g) nonfat dry milk
  • 🍬 2 Tbsp (25 g) granulated sugar
  • 🧂 1.25 tsp table salt
  • 🍵 2 tsp (6 g) instant yeast
  • 🧈 4 Tbsp (57 g) unsalted butter
  • 💧 1.25 cups (284 g) lukewarm water
  • 🧈 1 Tbsp (14 g) melted unsalted butter

🍳 Cookware

  • 🥣 mixer
  • 🥣 bowl
  • 🥣 hamburger bun pan
  • 🍪 baking sheet
  • 🥘 oven
  • 🗑 wire rack

📝 Instructions

Step 1

Combine all of the dough ingredients: King Arthur Unbleached All-Purpose Flour (360 g), potato flour (46 g) (or ½ cup (43 g) dried potato flakes), nonfat dry milk (28 g), granulated sugar (25 g), table salt (8 g), instant yeast, unsalted butter (57 g) (at room temperature), and lukewarm water (284 g). Mix and knead them — by hand, mixer, or bread machine — to make a soft dough.

Step 2

Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 1 hour, or until it's almost doubled in bulk.

Step 3

Turn the dough onto a lightly greased surface, gently deflate it, and divide it into 6 pieces. Roll each piece into a ball.

Step 4

Place the balls into the greased cups of a hamburger bun pan, flattening gently. Or place them on a lightly greased or parchment-lined baking sheet, leaving about 2 " to 3 " between them; flatten gently.

Step 5

Cover and let rise until the buns have doubled in size, 1 to 1.5 hours. Towards the end of the rising time, preheat the oven to 350°F.

Step 6

Bake the buns for 15 to 20 minutes, or until they're light golden brown.

Step 7

Remove them from the oven, and brush them with melted unsalted butter (14 g), if desired.

Step 8

Transfer the buns to a wire rack to cool. Store buns, well-wrapped, at room temperature for several days; freeze for longer storage.

🔗 Source

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