Potato Buns (Hamburger Buns)

Ingredients

• 8 oz Russet potato (peeled and cut into 1‑inch cubes)
• 3 large Large eggs (room temperature; 2 for dough, 1 for egg wash)
• 3.5 cups Bread flour (high‑protein bread flour (≈440 g))
• 0.5 cup Water (hot, just under boiling for scalding flour)
• 2 tablespoons Olive oil (or neutral oil) (neutral oil works as well)
• 0.25 cup Whole milk (room temperature)
• 2 tablespoons Granulated sugar
• 2 teaspoons Kosher salt (≈10 g)
• 2 teaspoons Instant yeast (or active dry yeast)
• 2 tablespoons Sesame seeds (for topping)
• 1 tablespoon Heavy cream (optional) (adds richness to egg wash)

Instructions

1. Boil the potato

   Dice the 8 oz russet potato into roughly 1‑inch cubes. Place in a pot, cover with water and bring to a boil. Cook until the pieces are very soft and falling apart, about 15 minutes, testing with a fork.

   Time: PT20M

2. Drain and mash

   Drain the potatoes, reserving the cooking water. Transfer potatoes to a bowl and mash with a fork until smooth. Set aside to cool to room temperature (about 5 minutes).

   Time: PT5M

3. Scald flour with hot water

   In the stand‑mixer's bowl combine ½ cup bread flour with ½ cup hot water (just under boiling) and the mashed potato. Stir to form a thick paste and let it cool for about 10 minutes so it’s not hotter than 110°F when the yeast is added.

   Time: PT10M

   Temperature: 212°F

4. Mix the dough

   Add the remaining 3 cups flour, 2 whole eggs, 1 egg yolk (reserve the white for wash), 2 Tbsp olive oil, ¼ cup milk, 2 Tbsp sugar, 2 tsp salt, and 2 tsp instant yeast to the cooled mixture. Mix on low speed for 10 minutes until a soft, slightly sticky dough forms. If the dough sticks to the bowl, add a couple of tablespoons flour and mix another 5 minutes.

   Time: PT15M

5. Cold fermentation (optional)

   Transfer the dough to a lightly oiled bowl, cover, and refrigerate for 12‑24 hours. This develops flavor and makes the schedule easier.

   Time: PT0M

6. Divide and shape buns

   Turn the dough onto a floured surface. Divide into 12 equal pieces (≈3.1 oz each). Shape each piece into a tight ball, then gently flatten to a 3‑inch diameter disc, keeping the surface tension smooth. Place the balls seam‑side down while shaping.

   Time: PT15M

7. Proof the buns

   Line a rimmed baking sheet with parchment. Arrange the 12 discs in a 4 × 3 grid. Cover loosely with a proofing bag and let rise at room temperature until puffy, about 45 minutes.

   Time: PT45M

8. Preheat oven

   While the buns proof, preheat the oven to 350°F (175°C).

   Time: PT0M

   Temperature: 350°F

9. Egg wash and seed

   Whisk the reserved egg white (or yolk) with a splash of heavy cream and thin with a little water to a brushable consistency. Brush the tops of the proofed buns, then sprinkle sesame seeds evenly.

   Time: PT5M

10. Bake the buns

    Bake the buns in the preheated oven for 20‑25 minutes, until they are deep golden brown and sound hollow when tapped on the bottom.

    Time: PT25M

    Temperature: 350°F

11. Cool

    Remove the buns from the oven, transfer to a cooling rack and let cool for about 15 minutes before slicing or serving.

    Time: PT15M

Nutrition Facts

Calories

200

Protein

5.5 g

Carbohydrates

30 g

Fat

4.6 g

Fiber

2 g