bread

Soft Potato Burger Buns

Name: Soft Potato Burger Buns
Prep time: 25 min
Cook time: 18 min
Total time: 223 min
Yield: 8 servings
Ingredients: 500 g Strong bread flour; 210 ml Whole milk lukewarm, approximately 35°C; reserve a little for brushing; 48 ml Water lukewarm; 105 g Cooked potato peeled and mashed until smooth; cooled to room temperature before weighing; 43 g Caster sugar; 12 g Fine salt; 6 g Active dry yeast; 22 g Neutral oil; 26 g Unsalted butter softened; Egg 1 large, whole

Soft, fluffy potato buns with a golden crust and tender crumb. Cooked potato helps keep them moist, making them well suited to burgers and pulled-pork sandwiches.

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burger-bunspotato-breadyeasted-dough

Total time: 3 h 43 min
Serves: 8
Difficulty: medium

What you need

Ingredients

servings

500 gStrong bread flour
210 mlWhole milk, lukewarm, approximately 35°C; reserve a little for brushing
48 mlWater, lukewarm
105 gCooked potato, peeled and mashed until smooth; cooled to room temperature before weighing
43 gCaster sugar
12 gFine salt
6 gActive dry yeast
22 gNeutral oil
26 gUnsalted butter, softened
To tasteEgg, 1 large, whole

How to make it

Steps

01
If using active dry yeast, combine the lukewarm milk (approximately 35°C), water, sugar and yeast. Stir gently and leave for 5–10 minutes, until the yeast begins to foam. If using instant yeast, skip this activation step and combine it with the dry ingredients.
02
In a stand-mixer bowl, combine the flour, salt, cooled mashed potato, whole egg, oil and yeast mixture. Mix on low speed with the dough hook until a rough dough forms.
03
Knead on low-medium speed for 5–7 minutes. Gradually add the softened butter, letting each addition incorporate before adding more. Knead for another 5–8 minutes, until smooth, elastic and slightly tacky. Avoid adding unnecessary flour.
04
Transfer the dough to a lightly oiled bowl, cover and leave at room temperature for 60–120 minutes, or until doubled in volume. Timing depends on room temperature and yeast activity.
05
Turn the dough onto a lightly floured surface and divide into 8 equal portions. Shape each into a smooth, tight ball by folding the edges underneath and rolling against the work surface. Arrange on a parchment-lined baking tray, leaving at least 5 cm between buns, then gently flatten each into a thick disc.
06
Cover the buns loosely with lightly oiled cling film or a clean tea towel. Proof for 45–75 minutes, until noticeably puffy. A gentle fingertip press should spring back slowly.
07
Meanwhile, preheat the oven to 190°C conventional or 170°C fan. Brush the bun tops thinly with the reserved milk.
08
Bake on the middle shelf for 15–18 minutes, until evenly golden brown. For greater accuracy, the internal temperature should reach approximately 93–95°C.
09
Transfer to a wire rack and cool before slicing.
10
To serve, slice horizontally and, if desired, toast the cut sides in a frying pan or griddle until lightly golden.

Per serving

Nutrition

Nutrition values are awaiting ingredient matching and review.

Worth knowing

Notes

The approximate 125 g portion weight is based on an estimated 1 kg dough yield; actual dough weight may vary.
Use a floury potato such as Maris Piper or King Edward. Mash thoroughly to avoid lumps.
The dough should be soft and slightly tacky rather than dry; resist adding extra flour.
For smaller buns, divide into 10 portions of approximately 100 g each.

Make it yours

Variations

For smaller smash-burger buns, make 10 portions of approximately 100 g each.
For an overnight fermentation, refrigerate the covered dough after kneading, reduce the yeast quantity, then allow it to warm slightly before shaping, proofing and baking. The amount of yeast reduction is not specified.

For later

Storage

Keep cooled buns in an airtight container or sealed bag at room temperature for up to 2–3 days.
To freeze, cool completely, wrap individually and freeze for up to 3 months. Defrost at room temperature before slicing and toasting.