I know it has been a bit quiet on the blog lately but that is because - we've moved! Bye bye, NYC, no more city life for me. It's time to get used to the suburbs. Well, and living out of boxes, lots and lots of boxes. I'm honestly not sure how all of this stuff fit into my tiny kitchen in the first place. My new kitchen is bigger and I can't seem to find a spot for all my pots and pans and what nots. All is not lost, however, we have our grill set up on the deck and I have been able to take my mixer out. Just in time for Labor Day hamburgers are on the menu. While I still figure out all the rest of this stuff, it's time to make some hamburger buns.
I like a good potato bun for my burger with some egg for structure. That way it can hold up to the burger, but these guys also manage to do it without being heavy and tough. They're easy to make too, always a bonus in the summer. One batch makes eight rolls and the batches are easily doubled if you are having a crowd.
I've also made this bread as a loaf too. It's basically the same process, just a different shape. Both start the same way, making the dough and letting it rise the first time. Next step is to punch down the dough and dump it onto a workspace.I am partial to my large wooden cutting board. I lightly knead it a bit, stretch it out to a large rectangle and do triple fold (like a letter) until a have a long log, and I like to pound it a bit to make sure all the layers stick together. (It's a good excuse to get a little aggression out too.) Then I divide the log into 8 pieces with a dough knife or scraper.
I'm a bit of a perfectionist and I like my rolls to all be the same size – so after I make my first cut, I weigh them.Inevitably, even though I tried to make them all the same when I first cut them, some are bigger than others. (You could also weigh the whole thing and divide by 8 then weigh as you went. Same diff.) So, I even them out and they end up looking a little crazy.
But they look all right after they are shaped into a ball, so it's all good.
I shape all eight piles of dough into a ball and evenly space them out in a greased 9"x13". I let them rise a second time for about 30 minutes or until they are at least double in size.
Once they have risen again, all they need is a quick brush with egg wash before they head to the oven. They bake for about 18 to 20 min, until they are golden brown on top.
All that's left to do is let them cool, cut in half and fill with my favorite burger fixings. Yum! I may still be unpacking all Labor Day weekend, but at least we will have some great burgers. Happy Labor Day!
Golden Potato Hamburger Buns
Delicious potato buns that will stand up to any burger. Makes 8. The recipe is easily doubled.
- 1 cup warm water
- 6 tsp (42g) honey
- 2 1/4 tsp active dry yeast
- 3 1/2 cups (420g) bread flour
- 2/3 cup (34g) potato flakes
- 2 tsp kosher salt
- 1 large egg
- 2 Tbsp unsalted butter (melted)
- 1 Tbsp water
- 1 large egg
1. Combine the honey, yeast, and warm water in the bowl of a stand mixer. Mix to combine and let them sit for a few minutes while you measure out the remaining ingredients. Once the yeast starts foaming a bit, add the potato flakes, bread flour, salt, 1 egg and 2 tablespoon of butters. With the kneading hook attachment, turn the mixer on low and mix the dough until all the ingredients are well combined and the dough is pulling away from the sides (about 5 to 8 minutes).
2. Turn the dough out on a floured board and knead by hand for a couple more minutes until the dough is no longer sticky and it bounces back when lightly pressed. Form the dough into a ball and let in rise in a bowl or dough container with a loose lid or tea towel until it’s at least double in size (about 1 hour, 15 min).
3. Punch down the dough and divide it into 8 equal pieces. I find it easiest to use a dough scraper to cut the dough and I weigh the pieces to insure they are equal. Shape each piece into a ball. Pinch the seams closed and evenly place seam side down into a 9”x13” pan (leave space for the buns to rise). Allow the buns to rise until they double in size (about 30 minutes).
4. Preheat the oven to 375°.
5. Once the buns have risen, combine the egg and tablespoon of water in a small bowl and whisk to combine to make an egg wash. Carefully brush the egg wash on the tops of the buns. Bake the buns for 18 to 20 minutes, until the tops are golden brown.
6. Allow the buns to cool in the pan on a wire rack for 10 minutes then turn them out on a rack to cool completely.
7. Once cool, slice the bun in half and fill with your favorite burger fixings. Buns will keep in a plastic bread bag for 3 to 5 days or up to a week in the fridge.