Potato Burger Buns

So this summer was important to my sister. I promised her so many dinners and treats. And seeing as I was going to visit her and spend a couple months with her, she made a long and extensive list of the recipes she wanted me to make and recreate for her. Which I was more than happy to do because I love to cook and bake for my family. So win-win!

She saw the In- N- Out burgers all over the internet and she wanted me to first recreate this recipe for her. I asked her if any potato burger buns from the store would work. She obviously said no. So I made my own and filmed that too!

The next recipe I'll share with you will be for the In-N-Out burgers, so stay tuned!

Preparation Time 45 minutes

Rise Time 3.5 hours

Bake Time 20 minutes

Ingredients 

Mashed Potatoes 

200 grams potatoes- peeled, cut into 1 inch cubes and boiled until soft. 

14 grams butter 

Salt and pepper- to taste 

Burger Buns 

130 grams mashed potatoes - warm 

560 grams flour 

8 grams instant yeast 

45 grams sugar 

12 grams salt 

56 grams butter 

1 egg 

240 ml milk - warmed to 40-42c 

Egg Wash 

1 egg 

1 tablespoons milk 

Instructions 

1. Make the mashed potatoes by mashing the ingredients needed for the mashed potatoes. 

2. For the Dough: combine 130 grams mashed potatoes, with flour, yeast, salt, sugar, butter, egg and milk. Mix all this in a stand mixer on a medium speed until well combined. Turn the mixer to a high speed and knead the dough for 10-12 minutes until a smooth dough forms. You should be able to do the window pane test. 

3. Place the dough in a large, lightly oiled bowl. Allow the dough to prove for 1-2 hours until doubled in size. 

4. Divide the dough into 12 pieces. They should each weigh around 85-90 grams. Shape them into smooth balls. Flatten the tops slightly and place them on a lined baking sheet 2 inches apart. Cover and prove the dough in a war place for 1-1.5 hours until doubled in size. 

5. Preheat the oven to 180c. Brush the buns with the egg wash. 

6. Bake the buns at 180c for 16-18 minutes until golden. Make sure you flip them round to ensure even baking on both sides. 

7. Cool the buns for 5-10 minutes before serving.