The Perfect Potato Bun recipe for a Smashburger!
The Perfect Potato Bun recipe for a Smashburger!
Ingredients
- 45 grams instant potato mix
- 240 grams warm water
- 360 grams bread flour
- 7 grams instant yeast
- 10 grams granulated sugar
- 6 grams salt
- 2 large eggs, 1 for egg wash
- 28 grams unsalted butter, softened
Instructions
- 1
Combine the instant potato flakes with 160 grams of boiling water and mix until it forms mashed potatoes. Set aside to cool slightly.
⏱️ 5 min
- 2
Once the potatoes have cooled slightly, combine them in a stand mixer bowl with the bread flour, instant yeast, granulated sugar, salt, 1 large egg, and the remaining 80 grams of warm water. Mix on low speed for 4-5 minutes or until a rough dough forms.
⏱️ 5 min
- 3
Scrape the sides of the bowl if needed, then add the softened unsalted butter. Continue to mix for 3 minutes or until the butter is fully incorporated. Then, let the mixer knead the dough for an additional 15 minutes or until the dough is sticky and elastic.
⏱️ 18 min
- 4
Remove the dough from the mixer and form it into a smooth ball, sealing the seam at the bottom. Lightly grease the mixing bowl, then place the dough back into it. Cover the bowl and let the dough rise in a warm area for 90 minutes, or until doubled in size.
⏱️ 90 min
- 5
Gently punch down the dough to release the air. Remove the dough from the bowl and divide it into 8 equal portions. Form each portion into a small dough ball. Place the dough balls on a parchment-lined baking sheet and lightly press them down to flatten slightly. Cover them and let them proof for about 40 minutes.
⏱️ 45 min
- 6
Preheat the oven to 350°F (175°C). Whisk the remaining large egg to create an egg wash. Brush the tops of the proofed buns with the egg wash. Bake for 20 minutes or until the buns are golden brown and sound hollow when tapped on the bottom. Let them cool on a wire rack before serving.
⏱️ 20 min•🌡️ 350
Kitchen Tools
Nutrition Facts (per serving)
The Perfect Potato Bun recipe for a Smashburger!
- 45 grams instant potato mix
- 240 grams warm water
- 360 grams bread flour
- 7 grams instant yeast
- 10 grams granulated sugar
- 6 grams salt
- 2 large eggs, 1 for egg wash
- 28 grams unsalted butter, softened
Instructions
- 1
Combine the instant potato flakes with 160 grams of boiling water and mix until it forms mashed potatoes. Set aside to cool slightly.
⏱️ 5 min - 2
Once the potatoes have cooled slightly, combine them in a stand mixer bowl with the bread flour, instant yeast, granulated sugar, salt, 1 large egg, and the remaining 80 grams of warm water. Mix on low speed for 4-5 minutes or until a rough dough forms.
⏱️ 5 min - 3
Scrape the sides of the bowl if needed, then add the softened unsalted butter. Continue to mix for 3 minutes or until the butter is fully incorporated. Then, let the mixer knead the dough for an additional 15 minutes or until the dough is sticky and elastic.
⏱️ 18 min - 4
Remove the dough from the mixer and form it into a smooth ball, sealing the seam at the bottom. Lightly grease the mixing bowl, then place the dough back into it. Cover the bowl and let the dough rise in a warm area for 90 minutes, or until doubled in size.
⏱️ 90 min - 5
Gently punch down the dough to release the air. Remove the dough from the bowl and divide it into 8 equal portions. Form each portion into a small dough ball. Place the dough balls on a parchment-lined baking sheet and lightly press them down to flatten slightly. Cover them and let them proof for about 40 minutes.
⏱️ 45 min - 6
Preheat the oven to 350°F (175°C). Whisk the remaining large egg to create an egg wash. Brush the tops of the proofed buns with the egg wash. Bake for 20 minutes or until the buns are golden brown and sound hollow when tapped on the bottom. Let them cool on a wire rack before serving.
⏱️ 20 min•🌡️ 350