Potato Burger Buns Recipes

SWEET POTATO BUNS

Steps:

• Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until very tender, 15 to 20 minutes. Drain well. Mash sweet potatoes with a potato masher. Measure out 1 cup and allow to cool to room temperature. Refrigerate remaining mashed sweet potatoes for another use.
• Whisk 1/2 cup flour, 1/2 cup warm water, and yeast together in a bowl. Cover and and place in a warm place to allow yeast to activate, about 15 minutes.
• Spoon 1 cup of cooled mashed sweet potatoes into yeast mixture and transfer to the bowl of a stand mixer. Add egg, melted butter, honey, and sea salt and about 3 cups flour. Mix using the dough hook. Knead for 2 to 3 minutes. If dough seems too sticky, gradually add in remaining flour or as needed to where dough pulls away from the sides of the mixing bowl. Continue kneading until dough is very soft, only slightly sticky, and somewhat elastic, about 2 minutes.
• Transfer dough to a floured surface. Shape into smooth ball. Return dough to bowl and drizzle with oil; rub oil over entire surface to prevent dough from drying out. Cover and place in a warm spot until dough has doubled in size, about 2 hours.
• Turn dough out onto a lightly floured surface. Gently press out air pockets. If needed, use only enough flour to keep dough from sticking. Press into rectangular shape about 3/4-inch thick. Cut dough into 16 equal sized pieces. Gently shape each piece into a ball. Slightly flatten each ball and place onto a rimmed baking sheet lined with a silicone baking mat. Let rise until double, about 45 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Whisk 1 egg and 1 teaspoon water together in a bowl. Brush each bun with egg mixture. Sprinkle dough with sesame seeds.
• Bake in the preheated oven until browned, about 15 minutes.

POTATO BUN RECIPE

Steps:

• Cover the potatoes with water in a medium saucepan, bring to a boil over high heat, then reduce the heat to medium-low; simmer until the potatoes are cooked through, about 8-10 minutes. Transfer 5 tablespoons of the potato water to a bowl then drain the potatoes and return them to the hot saucepan. Over low heat, cook the potatoes while shaking to remove the surface moisture, about 1 minute.
• Process the potatoes with a food mill or ricer (or mash well with a masher - they should be very smooth) into the saucepan. Measure out 1 cup of potatoes, add to a medium bowl and mix in the butter until melted. Throw a kitchen towel or some foil over the bowl to keep the potatoes warm.
• In the bowl of a stand mixer, combine the flour, sugar, yeast, and salt. Add the warm potatoes and mix with your hands until combined. Mix in 1 egg and the reserved potato water with the dough hook attachment and continue to mix on low speed until the dough is soft and a little sticky, about 8-10 minutes. The dough should still be warm.
• Remove the dough and shape into a ball. Lightly grease the mixer bowl and return the dough to the bowl, coating it lightly in the oil. Cover tightly with plastic wrap and let the dough rise in a warm spot until almost doubled in volume, about 30-40 minutes. Very warm kitchens will require less time.
• Turn the dough out onto a lightly floured surface, pat it into an 8-inch square, and cut the square into 9 equal pieces; separate the pieces and cover them loosely with plastic wrap to prevent a skin from forming on the top. Working with one at a time, roll the dough rounds into a tight balls and return them to the work surface under the plastic wrap; allow them to rest for 15 minutes.
• Line two large baking sheets with parchment paper. Firmly press each dough round into a 3 ½-inch disk, pushing out large pockets of air from the dough. Line the disks up on the baking sheets and cover loosely with plastic wrap. Allow the dough to proof at room temperature until almost doubled in size, another 30-40 minutes. While the dough proofs, preheat the oven to 425° F with the racks in the two center positions of the oven.
• In a small bowl, mix the remaining egg with a tablespoon of water. Lightly brush the tops of the dough rounds with the egg wash and sprinkle with sesame seeds, if using.
• Bake for 15-18 minutes, rotating pans halfway through the time from top to bottom and front to back, until the buns are a deep golden brown. Transfer the pans to wire racks to cool for 5 minutes then transfer the buns to the racks to cool completely before slicing.

POTATO BURGER BUNS

Steps:

• Into a mixing bowl, add All-Purpose Flour (3 cup), Instant Dry Yeast (1 package), Salt (1 1/4 teaspoon), and Granulated Sugar (3 tablespoon). Mix to combine.
• Into a mixing jug, add Milk (1 cup), Unsalted Butter (4 tablespoon), and Egg (1). Beat together until well-combined.
• Pour the wet ingredients into the dry ingredients, then add the Mashed Potatoes (1/2 cup). Mix until a dough forms.
• Turn the dough out onto a floured surface. Knead for 8-10 minutes, adding more flour as needed.
• Place dough in a bowl. Cover and let rise for 45 minutes-1 hour, or until double in size.
• Push the air out of the dough. Separate it into 11 equal pieces, each about 92 grams. Roll them into balls and place them on a baking tray lined with parchment paper, about 1/2-inch apart.
• Push them down to flatten. Let dough rise for 20 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Brush the tops with Milk (1 tablespoon).
• Bake for 15-20 minutes.
• Slice each roll in half to make buns. Use as desired.