Burger Buns (Super Soft, Better Than From a Burger Joint)
Super soft burger buns thanks to the addition of potato. They don't dry out like classic buns and turn out perfect even the first time.
Prep time
1 godz. 40 min
Cook time
17 min
Total
1 godz. 57 min
Servings
6
Difficulty
Średni
Ingredients
Dough
- 150 gboiled and mashed potatoes
- 370 gwheat flour type 650 or 550 or 500
- 15 gsugar
- 7 ginstant dry yeast
- 100 gmilk (about 25°C)
- 1 sztegg (about 55 g, room temperature)
- 50 gsoft butter
- 7 gsalt
Also needed
- 1 sztegg for brushing
- sesame seeds (for sprinkling)
Instructions
- 1
Peel the potatoes, cut them up, boil until soft, and let cool. Mash them very thoroughly or press through a ricer and weigh out 150 g.
- 2
In a bowl, add the flour, sugar, yeast, milk, egg, and potatoes. Knead for about 10 minutes.
- 3
Add the butter and salt and knead for another 10 minutes, until the dough is smooth and elastic.
- 4
Let the dough rest for 15 minutes.
- 5
Cover and set aside in a warm place for about 60 minutes to rise.
- 6
Turn the dough out onto the counter and divide into 6 buns (or 9 if you want them smaller).
- 7
Shape into balls, flatten slightly, and place on a tray lined with parchment paper.
- 8
Let rise for about 30-45 minutes.
- 9
Brush with egg and sprinkle with sesame seeds.
- 10
Bake at 180°C, top and bottom heat, for 15-20 minutes until golden.
Tip
The potatoes make a huge difference - the buns stay soft even the next day and don't dry out like classic ones.
Common mistake
At first the dough may seem dry - don't add more flour. After a bit of kneading, the potatoes will release moisture and everything will come together.
Serving suggestion
Perfect for burgers, pulled pork, or hot sandwiches.
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