Potato burger buns

Votes: 10

Time: 35 min.
Complexity: easily
Servings: 48

Nutritional value per serving:

Calories 45, total fat 3 G., saturated fats G., proteins 1 G., carbohydrates 4 G., fiber G., cholesterol mg, sodium mg, sugar G.

The mashed potatoes used in this burger bun recipe give the finished dish a unique texture. Refrigerating the dough overnight allows it to infuse with flavor. These warm, crispy potato buns will be a delight for any holiday table or any dinner table.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1/3 cup sugar
6 tbsp (90 g) butter
2.5 teaspoons of salt
1/2 cup mashed potatoes (chilled)
1.5 cups milk (room temperature)
2 large eggs
3 tsp instant (quick-acting) yeast
1/4 teaspoon of baking soda
1 teaspoon baking powder
6.5 cups premium flour (plus extra for kneading)
1 large egg (beaten with 1 tbsp water for egg wash)
As desired: 1/4 cup sesame seeds (or poppy seeds)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: mashed potatoes, premium flour, eggs, milk

Cooking the dish according to the recipe:

In a large bowl, combine sugar, butter, salt, mashed potatoes, milk, and eggs and beat on low speed until combined.

Combine the yeast with the flour, baking soda, and baking powder. Add to the first mixture and stir until a smooth dough forms.

Knead for 8-10 minutes, adding more flour if necessary to prevent the dough from sticking to the bowl or work surface.
Generously grease a large bowl with butter. Form the dough into a ball and place it in the bowl. Turn it over until all sides are coated with butter.

Cover the bowl with plastic wrap and let sit at room temperature for 30 minutes. Refrigerate overnight.

In the morning, remove the dough from the refrigerator and let it sit for 1-2 hours to warm up.
To make the sayeks, grease two 33 cm x 23 cm x 5 cm baking sheets with butter or line them with parchment paper. Alternatively, use your choice of baking sheets or baking pans to make other types of loaves.

Divide the dough into 48 loafs. Form them into smooth, tight balls and place them in the prepared baking sheets (24 loaves per sheet). Cover with a light kitchen towel and let rise in a warm, draft-free place for 45-60 minutes, or until the loaves have almost doubled in size.
Preheat oven to 190°C.

Remove the towels. If using egg wash, mix a large egg with 1 tablespoon of water. Lightly brush the mixture onto the buns and sprinkle with poppy or sesame seeds, if desired.

Bake the buns for 15-20 minutes or until golden brown.