Super soft potato buns

Yield
Makes 6 sandwich size buns
Prep Time
schedule 25 minutes
Cook Time
schedule 20 minutes
Total Time
schedule 2 hours and 45 minutes

Need six super soft perfectly sized burger buns? The kind of bun that is slightly smaller than your burger patty so that you get a solid burger to bun ratio? Try this recipe.

Ingredients:

  • 240 grams all purpose flour (2 cups)
  • 190 grams whole milk (3/4 cup)
  • 26 grams potato flour (2 tablespoons) or 26 grams of instant potato flakes (about 4 tablespoons)
  • 16 grams honey (1 tablespoon)
  • 9 grams salt (1 1/2 teaspoon)
  • 7 grams instant yeast (1 teaspoon)
  • 30 grams lukewarm water (2 tablespoons)
  • 36 grams room temperature butter (3 tablespoons)
  • 1 tablespoon butter melted (optional) - used after buns are baked

Directions:

Weigh all your ingredients and add them to the bowl of your stand mixer or if kneading by hand, add to a large bowl. 

If using a stand mixer, knead for 8 minutes on medium speed. If you are kneading by hand, you will need about 15 minutes of kneading after all the ingredients are incorporated together. 

Place your dough in a lightly oiled bowl and cover. Let dough rise in a warm place for 1 to 1.5 hours. The dough should be almost doubled in size. 

Remove dough from bowl to a lightly oiled counter and divide into 6 pieces. I like to weigh my buns at this point to keep them all fairly consistently sized and I usually get 6 buns that are all between 85 and 90 grams each. 

Roll each of your six pieces of dough on the counter until you have 6 balls. 

Add each ball to a parchment lined sheet pan. 

Press down the top of each ball with a lightly oiled hand or the lightly oiled bottom of a mixing cup or small pan. If you want very tall and round buns, don't flatten at all. If you want medium height but still rounded buns press down only a little. If you want flat buns like you see in fast food restaurants, you should flatten each one fairly flat. 

Cover your buns with lightly greased plastic wrap or a second sheet pan flipped over on top of the pan you're using. 

Let shaped buns rise for another hour or hour and a half until they are nearly doubled in size.

Near the end of your final proofing time, pre-heat your oven to 375 degrees F (177 C). 

Bake your buns for 15 to 20 minutes rotating the sheet pan half way through the baking time. I typically bake for 7 minutes and then rotate and come back in another 7 minutes to see what my level of brownness looks like. At that point your buns should be done all the way through, you're just trying to get them to the color you prefer. 

Remove buns from oven and brush with 1 tablespoon of melted butter for a glossy sheen (optional). 

Have you made this recipe? Tag @beerinator and let him know!


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