Best Potato Burger Buns Recipes

SWEET POTATO BURGER BUNS

Steps:

• To bake sweet potato: Wash and dry the sweet potato then pierce the skin all over with a fork. Bake in a pre-heated over at 400ºF for 40-50 minutes, until a small knife can be easily inserted into the flesh. Let it cool completely then scoop out the flesh. Set aside.
• To make the sweet potato burger buns: Heat the whole milk in the microwave for about 35-45 seconds until it's warm to the touch but not hot (110-115ºF). Add the active dry yeast and let it dissolve and foam up for 10 minute
• In a stand-mixer with a dough-hook, add the bread flour, baked sweet potato, light brown sugar, salt, grated nutmeg and 1 large egg yolk (reserve the egg white for egg-wash later). Add whole milk and yeast, then mix on medium speed for 5 min until the dough is elastic and smooth. If the dough is too dry that it won't come together after a couple minutes, add 1 tsp of the reserved egg white to moisten.
• Then knead the unsalted butter into the dough on medium speed, 1 tablespoon at a time (only add the next addition when the previous one is completely incorporated into the dough). Increase the speed to medium-high and knead the dough for another 6-8 minutes until shiny, elastic and very smooth. The dough should be slightly sticky, but pulls away cleanly from the bowl while the machine's running.
• Place the dough in a large, lightly oiled bowl then cover with plastic wrap. Let proof at a warm/room-temperature spot until fully doubled in size, approximately 2 hours. If you are making the buns the day before using, proof refrigerated for 18~24 hours.
• Scrape the dough onto a lightly floured surface and punch out the air. Divide it into 7 equal portions (or 6 if you want it a little bigger). Stretch the surface of the dough and tuck it underneath itself to form a smooth top-surface while shaping the dough into a ball. Place the doughs on a parchment-lined baking-sheet then loosely cover with plastic wrap. Let proof again at room temperature for 45-50 min (or 2 hours if the dough was refrigerated overnight), until the doughs have almost doubled again.
• Meanwhile, preheat the oven on 375ºF.
• Beat the reserved egg-white with 1 tsp of water to make egg-wash. For an extra shiny finish, brush the doughs with egg-wash, then let dry for 5 min and brush again for another coating. Sprinkle the top with flaky sea salt and fresh thyme leaves, then bake in the oven until golden browned, about 20 minute.

POTATO BURGER BUNS

Steps:

• 1. Place potatoes in medium saucepan and add water to just cover. Bring to boil over high heat; reduce heat to medium-low and simmer until potatoes are cooked through, 8 to 10 minutes. 2. Transfer 5 tablespoons potato water to bowl to cool; drain potatoes. Return potatoes to saucepan and place over low heat. Cook, shaking pot occasionally, until any surface moisture has evaporated, about 1 minute. Remove from heat. Process potatoes through ricer or food mill or mash well with potato masher. Measure 1 very firmly packed cup potatoes and transfer to bowl. Reserve any remaining potatoes for another use. Stir in butter until melted. 3. Combine flour, sugar, yeast, and salt in bowl of stand mixer. Add warm potato mixture to flour mixture and mix with hands until combined (some large lumps are OK). Add 1 egg and reserved potato water; mix with dough hook on low speed until dough is soft and slightly sticky, 8 to 10 minutes. 4. Shape dough into ball and place in lightly greased container. Cover tightly with plastic wrap and allow to rise at room temperature until almost doubled in volume, 30 to 40 minutes. 5. Turn out dough onto counter, dusting with flour only if dough is too sticky to handle comfortably. Pat gently into 8-inch square of even thickness. Using bench knife or chef's knife, cut dough into 9 pieces (2.75 oz. each). Separate pieces and cover loosely with plastic. 6. Working with 1 piece of dough at a time and keeping remaining pieces covered, form dough pieces into smooth, taut rounds. (To round, set piece of dough on unfloured work surface. Loosely cup hand around dough and, without applying pressure to dough, move hand in small circular motions. Tackiness of dough against work surface and circular motion should work dough into smooth, even ball, but if dough sticks to hands, lightly dust fingers with flour.) Cover rounds with plastic and allow to rest for 15 minutes.