The Perfect Potato Bun recipe for a Smashburger!

170 mins
Serves 8
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Directions

  1. 1Combine the instant potato flakes with 160g boiling water and mix until it forms mashed potatoes. Set aside to cool.
  2. 2Combine the instant potato flakes with 160g boiling water and mix until it forms mashed potatoes. Set aside to cool.
  3. 3Combine the instant potato flakes with 160g boiling water and mix until it forms mashed potatoes. Set aside to cool.
  4. 4Grab a stand mixer.
  5. 5Grab a stand mixer.
  6. 6Grab a stand mixer.
  7. 7Once the potatoes cool slightly, combine them in a mixing bowl with the flour, yeast, sugar, salt, 1 egg, and the remaining water.
  8. 8Once the potatoes cool slightly, combine them in a mixing bowl with the flour, yeast, sugar, salt, 1 egg, and the remaining water.
  9. 9Once the potatoes cool slightly, combine them in a mixing bowl with the flour, yeast, sugar, salt, 1 egg, and the remaining water.
  10. 10Mix on low for 4-5 minutes or until a rough dough forms.
  11. 11Mix on low for 4-5 minutes or until a rough dough forms.
  12. 12Mix on low for 4-5 minutes or until a rough dough forms.
  13. 13Scrape the sides if needed, add the softened butter, and continue to mix for 3 minutes or until fully incorporated.
  14. 14Scrape the sides if needed, add the softened butter, and continue to mix for 3 minutes or until fully incorporated.
  15. 15Scrape the sides if needed, add the softened butter, and continue to mix for 3 minutes or until fully incorporated.
  16. 16Let it knead for an additional 15 minutes or until the dough is sticky and elastic.
  17. 17Let it knead for an additional 15 minutes or until the dough is sticky and elastic.
  18. 18Let it knead for an additional 15 minutes or until the dough is sticky and elastic.
  19. 19Remove the dough and form it into a ball and seal the seam at the bottom.
  20. 20Remove the dough and form it into a ball and seal the seam at the bottom.
  21. 21Remove the dough and form it into a ball and seal the seam at the bottom.
  22. 22Place it back in the bowl after greasing it and cover to let rise in a warm area for 90 minutes.
  23. 23Place it back in the bowl after greasing it and cover to let rise in a warm area for 90 minutes.
  24. 24Place it back in the bowl after greasing it and cover to let rise in a warm area for 90 minutes.
  25. 25Punch out the dough.
  26. 26Punch out the dough.
  27. 27Punch out the dough.
  28. 28Remove the dough and divide it into 8 equal portions, aiming for about 90 grams each.
  29. 29Remove the dough and divide it into 8 equal portions, aiming for about 90 grams each.
  30. 30Remove the dough and divide it into 8 equal portions, aiming for about 90 grams each.
  31. 31Form each portion into a small dough ball.
  32. 32Form each portion into a small dough ball.
  33. 33Form each portion into a small dough ball.
  34. 34Place the dough balls on a parchment-lined baking sheet and lightly press them down.
  35. 35Place the dough balls on a parchment-lined baking sheet and lightly press them down.
  36. 36Place the dough balls on a parchment-lined baking sheet and lightly press them down.
  37. 37Cover the dough balls to proof for about 40 minutes.
  38. 38Cover the dough balls to proof for about 40 minutes.
  39. 39Cover the dough balls to proof for about 40 minutes.
  40. 40Preheat the oven to 350°F (175°C).
  41. 41Preheat the oven to 350°F (175°C).
  42. 42Preheat the oven to 350°F (175°C).
  43. 43Brush the tops of the buns with egg wash (from the second egg).
  44. 44Brush the tops of the buns with egg wash (from the second egg).
  45. 45Brush the tops of the buns with egg wash (from the second egg).
  46. 46Bake for 20 minutes or until the buns are golden brown and sound hollow when tapped on the bottom.
  47. 47Bake for 20 minutes or until the buns are golden brown and sound hollow when tapped on the bottom.
  48. 48Bake for 20 minutes or until the buns are golden brown and sound hollow when tapped on the bottom.
  49. 49Let them cool down a bit before using them.
  50. 50Let them cool down a bit before using them.
  51. 51Let them cool down a bit before using them.

Ingredients

  • 45 g instant potato mix
  • 45 g instant potato mix
  • 45 g instant potato mix
  • 240 g warm water
  • 240 g warm water
  • 240 g warm water
  • 360 g bread flour
  • 360 g bread flour
  • 360 g bread flour
  • 7 g instant yeast
  • 7 g instant yeast
  • 7 g instant yeast
  • 10 g granulated sugar
  • 10 g granulated sugar
  • 10 g granulated sugar
  • 6 g salt
  • 6 g salt
  • 6 g salt
  • 2 large eggs
  • 2 large eggs
  • 2 large eggs
  • 28 g unsalted butter, softened
  • 28 g unsalted butter, softened
  • 28 g unsalted butter, softened
  • 160 g boiling water
  • 160 g boiling water
  • 160 g boiling water

Equipment

stand mixermixing bowlbaking sheetparchment paperoven

Tips

  • Let the buns cool down a bit before using them.
  • The measurements and steps are important to get perfect buns.