POTATO HAMBURGER BUNS

POTATO HAMBURGER BUNS image

Yield 16 buns

Number Of Ingredients 13

1 c. mashed potato (peel and cook 1 large russet, save the cooking water)
1/2 c. water
1 C potato cooking water
1 1/2 c. buttermilk (you can also squeeze 1 1/2 T. lemon juice into milk and let it sour for 5 minutes before using)
2 packages yeast (4 1/2 t.)
6-9 c. all-purpose flour (depends on potato moisture)
2 T. sugar
1 T. salt
1/2 c. butter, softened or melted
for wash:
1 egg yolk
1 tsp water
1 Tbs sesame seeds

Steps:

If needed, cook potato. Drain, reserving at least 1 C cooking water. Mash up well with fork. Combine 1/2 c. water and yeast in a small bowl, stir, and let foam for 5 minutes. In your mixer, combine mashed potato, buttermilk, 1 C potato water, sugar, salt, butter and 2 c. flour. Attach the dough hook and mix for 1-2 minutes. Add the yeast mixture. Continue to add the remaining flour, 1/2 c. at a time, until the dough pulls from the sides of the bowl, but still sticks to the base. This may take an extraordinary amount of flour, That is ok! It will always be quite sticky, which is also good. Knead with the hook for 5-7 minutes more. Place the dough into a greased bowl, cover with plastic wrap, and let rise for one hour. Line two baking sheets with parchment. Turn out dough onto a counter, let deflate, then divide into 16 pieces. Shape into buns by making a ball and pulling the sides of the roll under over and over to create tension. Tuck sides into the bottom of the roll, creating a nice, taut dome. Place on baking sheets about 2 inches apart -- you want them to bake into each other, if possible. But no worries if they do not! Cover with a clean towel and let rise for another 30-40 minutes (the more rise time, the airier the roll). Preheat the oven to 375. Before baking, mix together one egg yolk and 1 t water. Brush this onto tops of buns and then sprinkle with sesame seeds. Bake for 20-25 minutes. Remove to a rack and let cool slightly before serving.