Soft and fluffy potato burger buns, so much better than those store bought ones.
My sister Margaret suggested that I might like to make some burger buns, using mashed potato in the dough. It seems, from her information that such buns, and dinner rolls are becoming increasingly popular. The texture of the resultant buns are, apparently, softer and more moist than the more usual, store bought, kind of bun.
So I decided I would make some and I can report that they do taste very good. They are very soft and do have a lovely moist texture too. I don’t often eat burgers, so mine were used for ham salad rolls for lunch. The remainder went to family members for them to enjoy.
The process takes some time, as it does for yeasted dough recipes. But the effort is certainly very worthwhile.
Although I made burger buns the recipe can easily be adapted to make dinner rolls, simply by dividing the dough into more pieces, maybe 12 or 14, and the rolls could then be baked for a shorter time.
For those who don’t want something so complicated my Soft Morning Rolls are a good alternative.
- 280g(about 10 ounces) flour potatoes cut into 2 cm cubes(I used Maris Piper)
- 350g(2 1/3 cups, based on scooping packed flour into a 250ml cup) Strong white bread flour
- 7g(2 1/4 tsp/1 packet) instant yeast
- 75ml(15 tbsp) water
- 28g(2 tbsp) unsalted butter, cubed
- 12g(1 tbsp) caster sugar
- 6g(1 tsp) salt
- 1 medium egg(large in USA)
- 1 egg for egg wash
- Place the potatoes into a saucepan and cover with water.
- Bring the potatoes to the boil and then reduce the heat so the water is just simmering.
- Simmer the potatoes until a knife can be easily poked into the potatoes.
- Drain off the water, retaining 75ml for use later, if possible.
- Place the pan with the potatoes back on a low heat for a very brief time, to allow any moisture left to evaporate, shaking the pan to avoid sticking.
- Mash the potatoes while they are still hot(or use a ricer).
- Measure out 227g of the potato, which is one packed cup into a separate bowl.
- Add the butter and stir in to allow it to melt and be combined, then leave to cool completely.
- In a large bowl place the flour, salt and yeast and stir to combine.
- Add the cooled potato and stir until it breaks down and distributed into the flour, so the texture is like breadcrumbs. You can rub between your fingers to do this too.
- Mix the egg, sugar and water together.
- Place the flour mixture into the bowl of a stand mixer, with the dough hook attached.
- Mix on low speed, slowly adding the egg mixture until everything clumps together. This will take about 2 minutes.
- Increased the speed and knead the dough for about 8 minutes, until the dough is smooth and elastic.
- Remove from the bowl onto a floured surface and turn into a tight ball.
- Place the ball of dough into a lightly greased bowl and cover with plastic wrap.
- Allow the dough to proof in a warm place until it has doubled in size. This can take about an hour, depending on the room temperature.
- Place the dough onto a lightly floured surface and knock out the air.
- Divide into 9 equally sized pieces and roll each piece into a tight balls, pressing any seams together.
- Cover and allow to rest for 15 to 20 minutes.
- Only a lightly floured surface flatten each ball of dough into a disc about 9cm(3 1/2 inches) in diameter, and then place onto a parchment lined baking tray.
- Cover the tray with lightly greased plastic wrap and allow to proof again until doubled in size(again this will depend on room temperature, mine took an hour).
- Preheat the oven to 220C/200C Fan/425 F.
- Beat the egg with a little water to loosen it up.
- Brush the top of each piece of dough with the egg wash.
- Place the tray into the oven and bake for between 16 and 18 minutes, until the buns have risen well and have turned a nice, darkish, brown colour. The internal temperature will have reached about 97C/206F.
- Remove from the oven and place the buns on a wire rack to cool.