SOFTEST POTATO BUN RECIPE

• servings: 12 Hamburg Buns or Rolls

Ingredients

QUICK MASH

~200g potato, peeled and cut into 1/2 inch chunks

14g (1 tbsp) unsalted butter

(30-40g) 2-3 tbsp milk

.

DOUGH

120-130g (~1/2 cup) mashed potatoes, room temp

560g (4 cups) bread flour OR AP flour

8g (2 1/4 tsp) yeast

45g (3 tbsp) granulated sugar

12g (2 tsp) salt

56g (4 tbsp or 1/4 cup) unsalted butter, softened

55g (1 large) egg, room temp

240g (1 cup) milk, room temp

.

HONEY BUTTER GLAZE

42g (3 tbsp) unsalted butter, melted

20g (1 tbsp) honey

Flaky sea salt for garnish

.

BURGER BUN OPTION

1 egg, well-beaten with a pinch of salt

sesame seeds

Directions

QUICK MASH (TO MAKE MASHED POTATO TO USE)

(if not using leftover mashed potatoes)

1. Place potato chunks into a microwave safe bowl along with 2 tsp water. Cover with plastic wrap and cut a little hole to vent steam.

2. Microwave on high for 5-6 minutes, until potatoes are soft.

3. Add in butter and milk. Mash the potatoes. Add more milk if needed.

.

MAKE BUNS

1. Add all ingredients to stand mixer in order.

2. Mix on med-low speed until everything comes together into one mass.

3. Reduce speed and knead until smooth and elastic, around 10-12 mins. Dough should pass the windowpane test.

4. Turn dough onto counter and shape into smooth ball.

5. Scrape out gunk from mixer bowl. Add some oil to the bowl. Use dough to swirl the oil around and coat the dough ball itself.

6. Cover and let proof for ~1 hour, until doubled in size.

7. Turn out and press out any air. Divide into 12 equal portions which weigh around 85-90g each.

8. Shape into 12 taut balls. Lightly press each dough ball flat. Place on lined baking sheet, spacing 1" apart.

9. Cover and proof until doubled in size, 1-1.5 hours.

10. Pre-heat oven to 375F. Make glaze by mixing melted butter and honey until evenly combined.

11. Before baking, brush buns with glaze.

12. Bake for 16-18 mins until tops are golden and interior temp is 200F.

13. When buns are done, take out of the oven and immediately brush again with glaze. Finish with a sprinkle of flaky salt on top.

14. Let cool 5-10 minutes before serving. Can be kept at room temperature in a sealed container for up to 3 days. Re-heat in the microwave for 10-15s to refresh.

ALTERNATIVELY, TO MAKE THE BEST BURGER BUNS: SKIP THE HONEY GLAZE. RIGHT BEFORE BAKING, BRUSH THE BUNS WITH AN EGG WASH AND SCATTER OVER SESAME SEEDS.

Notes

https://www.youtube.com/watch?v=IzcmDjpA-_A

Sheldo's Kitchen on YouTube