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Potato Buns (Hamburger Buns)
Soft, pillowy potato‑enriched hamburger buns that are slightly sweet, lightly seeded with sesame, and perfect for smash‑style burgers. The dough is enriched with mashed russet potato, a cold fermentation, and a quick bake at 350°F for a golden, glossy crust.
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Cost Breakdown
Critical Success Points
- • Overcook the potato to fully gelatinize starches
- • Scald the flour with hot water and let it cool before adding yeast
- • Do not add the hot scalded mixture to the yeast directly; ensure it’s below 110°F
- • Allow full proofing time so the buns rise dramatically
- • Brush with a thin egg wash for an even glossy crust
Safety Warnings
- • Handle boiling water and hot pot with care to avoid burns
- • Use oven mitts when removing hot baking sheet
- • If handling raw meat for burgers (outside this bun recipe), wash hands and surfaces thoroughly
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