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Hamburger Potato Buns

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Hamburger Potato Buns

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Hamburger Potato Buns Recipe Hamburger Potato Buns Recipe

We love the simplicity of those buns, which are perfect for serving a crowd of hungry burger lovers. It’s the very best bun for our Blue Cheese Stuffed Burgers.

At a look

Prep
Bake
Total
Yield
6 buns

Ingredients

Dough

  • three cups King Arthur Unbleached All-Purpose Flour
  • 1/four cup potato flour or 1/2 cup dry potato flakes
  • 1/four cup Baker’s Special Dry Milk or nonfat dry milk
  • 2 tablespoons sugar
  • 1 1/four teaspoons salt
  • 2 teaspoons speedy yeast
  • four tablespoons unsalted butter
  • 1 cup lukewarm water

Topping

  • 1 tablespoon unsalted butter, melted

Dough

  • 12 three/four oz King Arthur Unbleached All-Purpose Flour
  • 1 1/four oz potato flour or dry potato flakes
  • 1 1/four oz Baker’s Special Dry Milk or nonfat dry milk
  • 7/eight ounce sugar
  • 1 1/four teaspoons salt
  • 2 teaspoons speedy yeast
  • 2 oz unsalted butter
  • eight oz lukewarm water

Topping

  • 1/2 ounce unsalted butter, melted

Dough

  • 361g King Arthur Unbleached All-Purpose Flour
  • 35g potato flour or dry potato flakes
  • 35g Baker’s Special Dry Milk or nonfat dry milk
  • 25g sugar
  • 1 1/four teaspoons salt
  • 2 teaspoons speedy yeast
  • 57g unsalted butter
  • 227g lukewarm water

Topping

  • 14g unsalted butter, melted

Instructions

  1. Combine all the dough elements and blend and knead them — via hand, mixer, or bread gadget — to make a comfortable dough.
  2. Place the dough in a flippantly greased bowl, quilt, and let upward thrust in a heat position for 1 hour, or till it is virtually doubled in bulk.
  3. Turn the dough onto a flippantly greased floor, gently deflate it, and divide it into 6 items. Roll each and every piece right into a ball.
  4. Place the balls into the greased cups of a hamburger bun pan, pulling down gently. Or position them on a flippantly greased or parchment-lined baking sheet, leaving about 2″ to a few” between them; flatten gently.
  5. Cover and let upward thrust till the buns have doubled in dimension, 60 to 90 mins. Towards the top of the emerging time, preheat the oven to 350°F.
  6. Bake the buns for 15 to 20 mins, or till they are mild golden brown.
  7. Remove them from the oven, and brush them with melted butter, if desired.
  8. Transfer the buns to a rack to chill. Store buns, well-wrapped, at room temperature for a number of days; freeze for longer garage.
  9. Yield: 6 buns.
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