Name: Potato Burger Buns
Prep time: 30 min
Cook time: 20 min
Total time: 2 h 50 min
Cuisine: American
Ingredients: 140g bread flour (I used Japan High Gluten Flour); 75g full cream milk + 20g water; 1/4 tsp (0.7g) instant yeast; 1/4 tsp sugar; 140g bread flour (I used Japan High Gluten Flour); 115g mashed potato (1 russet potato, about 180g - peeled, sliced, steamed and mashed); All the old dough (above); 15g brown sugar; 1/2 tsp (1.5g) instant yeast; 3/4 tsp (4.5g) salt; 5g - 10g milk (optional); 40g eggs, whisked (from 1 L size egg, balance use for egg wash); 40g butter, room temperature; Egg wash - 10g egg wash from the above + 1 tsp water/milk; Sesame seeds for topping; 6 pieces - Round Burger Ring (10 cm x 3 cm), greased or lined the inner ring with parchment paper; Baking tray

Scroll to the bottom of the page for "PRINT RECIPE" ⬇

The ideal use for a potato bun is as a burger bun. I have shared this recipe before in the previous post Healthy Chicken Burger recipe using straight dough method. The texture is soft and yet quite solid (not heavy), just so ideal for burger. The texture still soft the next day.

This Potato Burger Bun recipe is highly recommended if you are looking to make burger buns.

If you prefer using sourdough starter, please click "Sourdough Potato Burger Buns" for the recipe.

Why are potato buns the ideal burger bun?

The starch in the potato makes the bun a soft yet sturdy structure that is perfect to hold a patty with. Potato starch also absorbs more water than wheat starch and this makes the bun more moist and have better shelf live.

What type of potato is good for this Sourdough Potato Burger Buns?

I used Russett potatoes in this recipe.

How to store leftover buns?

It is better to be eaten fresh. However, if you need to store any left overs, wrap the bun properly with plastic or store in an airtight container. For tropical climate, it may be left out in room temperature for a maximum 2 days or kept in refrigerator for up to a week and freezer up to 1 - 2 months. Reheat the buns in a preheated oven at 150C for 8 - 10 minutes or toast before eating.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible. Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.

How To Make Potato Burger Bun

Yields: 6 buns (10 cm diameter)

INGREDIENTS:

Old Dough:

140g bread flour (I used Japan High Gluten Flour)

75g full cream milk + 20g water

1/4 tsp (0.7g) instant yeast

1/4 tsp sugar

Main Dough:

140g bread flour (I used Japan High Gluten Flour)

115g mashed potato (1 russet potato, about 180g - peeled, sliced, steamed and mashed)

All the old dough (above)

15g brown sugar

1/2 tsp (1.5g) instant yeast

3/4 tsp (4.5g) salt

5g - 10g milk (optional) *

40g eggs, whisked (from 1 L size egg, balance use for egg wash)

40g butter, room temperature

Topping:

Egg wash - 10g egg wash from the above + 1 tsp water/milk
Sesame seeds for topping

Utensils:

6 pieces - Round Burger Ring (10 cm x 3 cm), greased or lined the inner ring with parchment paper

Baking tray

* Depends on your flour and potato, because each flour absorbs liquid and hydrates differently. You may also add 1 teaspoon of milk at a time during kneading if the dough is too dry, when you see that the dough doesn't stick to the bottom at all. We want the dough to clear from the sides of the bowl with only a small part of the bottom sticking to the base of the mixer bowl. You should hear a slapping sound of the dough hitting the sides of the mixer bowl.

METHOD:

Old Dough

Combine milk and water, yeast and sugar in a mixing bowl. Then mix with hand. Roll into a ball and place in a greased bowl. Cover with cling film and let it proof 1 hour in room temperature (28C). After 1 hour, place into the refrigerator overnight for at least 12 hours or up to 36 hours. The next morning, take out the old dough from refrigerator to return to room temperature 30 minutes before using.
You may also let it ferment for 12 - 16 hours in cool place or air-conditioned room (22C - 25C)

Kneading Main Dough:

Put all ingredients (except butter), including all the old dough (slightly tear the dough) into a bowl of stand mixer.
Slightly combine the mixture by hand with the paddle attachment before turning on the machine so that the flour will not splash out. Using the paddle attachment, mix for 2 minutes or until the dough comes together and elastic.
Change to hook attachment, add butter and continue knead for 10 - 12 minutes or until reach window pane stage. The whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.

1st Proofing:

Cover the bowl with plastic or cling film and let it proof at a warm place for about 45 - 60 minutes or until doubled in size.

Shaping:

Punch down the bread dough to release the air.
Transfer the dough to a clean floured surface then divide dough into 6 equal portions for 10 cm ring (about 99g each for mine) or 8 portions for 9 cm ring (about 74g each). Please use a kitchen scale if you want to be exact.
Flatten each dough and shape into a ball.
Place bun onto the baking pan. Make sure they are about 2 inches apart.
Place the prepared round burger ring on each bun.

Final Proofing:

Cover with kitchen towel and let the buns proof at a warm place for 30 - 45 minutes until the dough rise double in size.

Baking:

Preheat oven at 190C - 200C (top & bottom heat) or 180C - 190C (fan-forced) for 15 minutes.
Brush with egg wash and sprinkle with some sesame seeds.
Bake in a preheated oven for 15 - 20 minutes, or until golden brown.
Remove tray from oven. Then remove the rings and let the buns cool on rack.

Old Dough

Main Dough

GENERAL NOTES:

GLUTEN DEVELOPMENT & WINDOWPANE TEST

Gluten forms when flour comes in contact with water. Hydration of the flour causes the sticky and stretchy protein to form, giving structure to the bread. This makes your bread trap air and rise.

Gluten in dough can be developed by autolyse, resting, kneading or folding.

The windowpane test is used to determine whether the dough has been sufficiently kneaded. By gently pulling the dough (or you may pinch off some dough) and trying to stretch it into a thin membrane. If you are able to stretch the dough paper thin and translucent without tearing, then the gluten is fully developed. However, if you can stretch it without tearing but the membrane is not transparent, then the gluten is not yet fully developed.

However, from my experience not all the recipe can achieve a thin and translucent window pane stage easily. For example low hydration and low fat dough. For such recipes, a reasonable window pane is good enough and it can be left to rest. Gluten will continue to develop while resting. Exercising restraint to not over-knead the dough prevents the gluten from being overworked and broken. Some of you may have experienced the dough breaking during the second proofing. It is because the dough is over kneaded.

The total kneading time for me is usually 15 minutes at low speeds except brioche dough with high fat percentage or dough using liquid fat which usually takes a little longer (maybe 18-20 mins).

From my experience, I found that high hydration dough with high percentage of fat will be easy to stretch and achieve a paper thin windowpane stage.

KNEADING TIME

For kneading, please regard the timing provided as an indication only. It is only meant as a guide. Timing may differ depending on the brand of flour and electric mixer used. The protein content may vary from one brand of flour to another.

FLOUR
The right flour plays a very important role in bread making. To achieve fluffy, soft and light bread, I used Japan High Gluten Flour in most of my bread baking. The protein content is around 12 - 13%.

HYDRATION

The liquid measurement given is also a guide. It is advisable to always reserve some liquid and not add it all in one go. This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency. This is because each flour absorbs water and hydrates differently.

PROOFING

Please note that the proofing timing may also vary depending on your climate and environment. The humidity and temperature at your place will influence how dough rises.

If you are unable to judge by just looking at the dough, you can do the finger poke test:

First Proofing:

Lightly flour or oil your finger or knuckle, gently poke in the centre of the dough then remove your finger. If it bounces back immediately without any indentation then it needs more time.
If the indentation stays and it doesn’t bounce back or if the dough collapses, then the it is over proved.
If it bounces back just a little, then the dough is ready to be punched down and shaping.

Second Proofing:

Lightly press the side of the proved dough with your finger. If it bounces back immediately without any indentation, it means the dough is under proved and needs more time before baking.
If the indentation stays and it doesn’t bounce back, it means it has been over proved.
If the indentation slowly bounces back and leave a small indentation, it is ready to bake.
There will be a final burst of rising once the bread is placed to bake in the oven and it is called oven spring.

WRINKLE TOP OR SHRINKING

If your bread collapses or gets wrinkled on top after removing from oven, it could be because your dough over proved during the second proofing. Please proof until it rises 80 - 90% in size or is slightly below the rim of the pan.

BAKING TEMPERATURE & TIME

Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.