September 19, 2020

Potato Hamburger Buns Recipe

Potato Hamburger buns recipe, is the most soft and fluffy bread. IT’S Super light and so delicious !

What do you think about to learn how to make this fluffy and delicious potato buns, that can be stuffed or frozen?

Nobody can resist a fresh homemade buns that just came out of the oven! You’ll taste the buns, that is SO much better than store-bought. I like my simple with butter, jam or just honey is delicious . I can’t resist to have my with a strong cup of coffee.

I make these fluffy and moist Buns every other month. They freeze well and are great for burgers and sandwich

To make the Potato Hamburger buns Recipe the Ingredients are:

Ingredients:

700 Grams All-Purpose flour or bread flour
100 Ml Milk
15 Grams Dry Yeast, or 80 Grams fresh yeast from bakery
45 Grams Sugar
10 Grams Salt
2 Eggs
380 Grams mashed potatoes (Approximate 2 Large Potatoes.
30 ml oil
60 Grams unsalted butter soft
1 egg yolk plus 3 tablespoon milk to egg wash

The Potato hamburger rolls are so simple that you will be impressed how easy it is to prepare. Besides the delicious taste, the Potato Hamburger buns recipe yield 30 Buns or you can shape the bread as you prefer, in small or large size, you can braid making a beautiful wreath . For those who want to make homemade fluffy potato bread for stuffing, this is the right dough.

You can make this fillings, which I had tried, and it came out very good. The Cream cheese , ham and the Mozzarella with ham or shredded pork.

How to Make The Potato hamburger buns Recipe:

Cut the potatoes in cubes ( I don’t like to peel my potatoes, I peel after they’re cooked). But you can peel it. Put the potatoes In a saucepan, cover with water, and bring to a boil. Reduce heat and cook on a low boil for about 10 minutes, until the potatoes are tender.
Drain potatoes, and let the potatoes cool for at least 15 minutes.
In a Stand mixer bowl with the flat beater paddle and low speed, mix together the Milk , dry yeast and sugar. ( Not Beat)
Meanwhile mashed the potato with a fork or potato masher very well.
Add to the yeast mixture the eggs, oil, butter, salt and. the mashed potato, and Beat just until the ingredients mixed.
Now Change the stand mixer flat paddle with the hook dough, and add the flour and turn the mixer to middle high speed and mix for 5 to 6 minutes. If you’re not using the mixer, you’ll need to knead the dough for about 20 minutes. The dough should be smooth, but soft and still a bit tacky feeling. Remove the dough to a light floured hard surface and gentil knead the dough.
Shape it into a ball and put it in a greased large bowl.
Cover with piece of plastic wrap. Let rise until doubled in volume, about 40 minutes.
Cut the dough in small ball, 50 grams each piece.
Place the buns on a baking tray lined with a parchment paper.
In a small bowl, whisk together egg yolk and milk.
Using a natural bristle or silicone pastry brush, lightly brush a thin an even layer of egg wash over the buns.
In pre-heated oven temperature 356 F and bake the Buns for about 15 to 20 minutes.
Take the buns from the oven and brush them with melted butter.

Potato Hamburger Buns Recipe

Potato Hamburger buns recipe, is the most soft and fluffy bread IT'S Super light and so delicious !

Print Recipe Pin Recipe

Cook Time 20

Total Time 1 20

Course Breakfast, Side Dish

Cuisine Brazilian

Servings 30 Buns

Equipment

An Electric Stand Mixer

Ingredients

700 grams All-purpose flour
1/2 cup Milk ( 100 ML)
15 Grams Dry yeast Fresh yeast ( 80 Grams)
2 Tbsp Sugar ( 45 Grams)
1 Tbsp Salt ( 10 Grams)
2 Ovos
2 Large Potatoes ( 380 Grams)
2 Tbsp Oil ( 30 ML)
2 Tbsp Soft Unsalted Butter ( 60 Grams)
1 Yolk and 3 Tablespoons Milk For Egg Wash

Instructions

Cut the potatoes in cubes and put the potatoes In a saucepan, cover with water, and bring to a boil. Reduce heat and cook on a low boil for about 10 minutes, until the potatoes are tender.
Drain potatoes, and let the potatoes cool for at least 15 minutes.
In a Stand mixer bowl with the flat beater paddle and low speed, mix together the Milk , dry yeast and sugar. ( Not Beat)
Meanwhile mashed the potato with a fork or potato masher very well.
Add to the yeast mixture the eggs, oil, butter, salt and. the mashed potato, and Beat just until the ingredients mixed.
Now Change the stand mixer flat paddle with the hook dough, and add the flour and turn the mixer to middle high speed and mix for 5 to 6 minutes. If you’re not using the mixer, you’ll need to knead the dough for about 20 minutes. The dough should be smooth, but soft and still a bit tacky feeling. Remove the dough to a light floured hard surface and gentil knead the dough.
Shape it into a ball and put it in a greased large bowl.
Cover with piece of plastic wrap. Let rise until doubled in volume, about 40 minutes.
Cut the dough in small ball, 50 grams each piece.
Place the buns on a baking tray lined with a parchment paper.
In a small bowl, whisk together egg yolk and milk.
Using a natural bristle or silicone pastry brush, lightly brush a thin an even layer of egg wash over the buns.
In pre-heated oven temperature 356 F and bake the Buns for about 15 to 20 minutes.
Take the buns from the oven and brush them with melted butter.