Best Ever Buttermilk Potato Hamburger Buns that’s Pillowy SoftJump to Recipe
You will want to add these easy to make Buttermilk Potato Hamburger Buns to your bread recipe rotation. These buns are so easy to make that anyone can make them. With the softest pillowy texture. they are quite delicious. Hamburgers taste even better sandwiched between, these tasty buns. Make this once, and it may very well be the only hamburger buns you will use.
Surprisingly, this version of hamburger buns are brilliantly flavored because of the use of a simple mashed potato. The recipe takes advantage of using both the potatoes and the liquid used to boil it. Additionally, they take on a slight tangy flavor as a result of buttermilk. Together, the buttermilk and mashed potatoes not only adds hydration, but the taste. texture and density spells perfection.
Furthermore, the recipe is flexible. For instance, whole milk can replace the buttermilk. Also, leftover mashed potatoes works. When using leftover mashed potatoes,, be sure to add the water listed in the recipe ingredients. And do consider the amount of cream/liquid that was used in the leftover mashed potatoes.
Important note, the buttermilk potato hamburger buns dough takes advantage of instant or rapid rise yeast. That means, no extra time needed to bloom the yeast. Add it directly to the mix. However, using active dry yeast requires blooming first. To bloom (activate) the active dry yeast, simply use some of the water in the recipe and sprinkle the yeast in it. Blooming takes about five to 10 minutes and will look foamy. This can then be dumped into a kitchen aid mixer with the other ingredients.
Another plus factor about the recipe, not all the steps in bread baking is necessary. This speeds up the timeframe to get the bread completed from mixing to baking. How sweet is that?
Buttermilk Potatoes Hamburger Buns
These buttermilk potatoes hamburger buns are pillowy soft making them the perfect complement to any burger. And they are easy to make.
FOR MASHED POTATOES
- 650 grams Idaho potatoes or Russet. Peel and cut into chunks
- 390 grams water
FOR DRY INGREDIENTS
- 950 grams all purpose flour sifted
- 50 grams granulated sugar
- 15 grams instant yeast Can substitute Active yeast – see notes)
- 10 grams kosher salt
FOR WET INGREDIENTS
- 240 grams buttermilk room temperature
- 55 grams butter softened
- cooled potatoes
Cook the Potatoes
In a 4-quart saucepan, add the water and potatoes. Bring to a boil. Reduce heat to low and simmer until potatoes are fork tender and mashable.
Note: Be sure to simmer the potatoes as soon as it begins to boil to prevent too much of the liquid from evaporating.
Once the potatoes are cooked to a mashable texture, remove from the heat. Turn off the stove. Using a potato masher, mash the potatoes in the liquid. Set aside to cool to 95F -100F Fahrenheit.
Let's Mix the Dough
Add the dry ingredients into a a 5-quart or larger kitchen aid mixing bowl attached with a dough hook. Gently mix for a few seconds to incorporate the ingredients.
Note: You can use any type of mixer that you have if you don't have a kitchen aid.
Add in all the wet ingredients, including the cooled potatoes. Mix on low speed using the dough hook. Keep mixing on low speed until the dry and wet ingredients starts to come together.
Note: Use speed Stir to speed 2.
Increase the speed to medium high, (speed 6-8) and continue mixing until the dough is smooth and has a window. Mixing time can take 12 to 15 minutes to get the window.
Note: To test for the windowpane, take a piece of the dough and gently stretch it until you see the light through it, without it breaking.
Transfer dough into a large, lightly oiled, bowl. Cover the bowl with plastic wrap. Place in a draft-free, away from heat, location. Let the dough rise (ferment) until doubled. About 1 hour.
Note: fermentation time will vary depending on the temperature of the dough and the room.
Let's Sharpe and Bake
Preheat oven 375F/191C Degrees
Once the dough has doubled, transfer it to a clean work surface dusted lightly with flour.
Divide the dough into 12 equal pieces for hamburger size rolls.
Shape each piece of dough into round shapes. Place the round shaped rolls on a parchment lined half-sheet pan. Cover loosely with a clean kitchen towel. Let rest for 30 minutes
Note: Resting time will vary depending on the room temperature. This resting period is know as the Final Proofing.
Once the dough has had its final proof bake for 30 to 35 minutes until lightly golden. Rollls should sound hollow when tapped.
Note: If preferred, use an instant read thermometer to check for doneness. Temperature should range 190F – 200F degrees.
Transfer the rolls to a cooling rack and allow to cool completely. Enjoy with your favorite kind of burgers.