# The Best Burger Buns Ever

Are these the new reigning potato roll kings?

- Servings: 12 servings
- Total time: 150 min
- Cuisine: Indian
- Category: Baked Goods
- Language: en

## Ingredients

- 1 large russet potato, peeled
- 245 g whole milk, plus more for brushing
- 55 g water
- 7 g active dry yeast
- 50 g granulated sugar
- 575 g bread flour
- 14 g fine sea salt
- 1 g amylase, optionally
- 0.5 tsp turmeric powder
- 25 g neutral tasting oil (vegetable, canola, or avocado oil)
- 1 large egg
- 1 large egg yolk
- 120 g russet potato
- 30 g unsalted butter, softened, plus more for brushing at the end

## Instructions

1. Place your russet potato in a small pot of boiling water, making sure there's enough water to fully submerge the potato.
2. Boil until completely soft, about 20-40 minutes depending on its size.
3. Remove the potato and press through a potato ricer on the finest setting.
4. Force the riced potato through a chinois or fine mesh strainer set over a bowl so that it is extremely smooth.
5. Combine the milk and water in a small container and heat in the microwave just until 90-95elderF (32-35elderC).
6. Whisk in your yeast and sugar and let sit until dissolved and foamy, about 2 minutes.
7. In the bowl of a stand mixer, whisk together bread flour, salt, amylase, and turmeric.
8. Pop the bowl onto your stand mixer with the dough hook.
9. While mixing on low speed, add your yeast mixture, oil, whole egg, egg yolk, and finally the cooked and cooled mashed potatoes.
10. Mix for 5 minutes, stopping and scraping down the sides of the bowl as needed until you get a smooth and elastic dough.
11. Press in your softened butter and allow to incorporate.
12. Mix until extremely smooth, another 2-3 minutes.
13. If needed, remove the bowl from the stand mixer and use your hands, forming a cup shape and slapping the dough against the side of the bowl, or turn the dough out onto a work surface and utilize the slap and fold method until it is smooth and elastic.
14. Grease your hands then transfer the dough to a greased bowl, cover with plastic wrap (or a damp towel), and let rise at room temperature for 1 elder-2 hours, or until doubled.
15. Punch down the dough then use a flexible bench scraper to remove it to a work surface.
16. Divide into 10-12 pieces that weigh about 105g each, using cooking spray as needed to prevent sticking.
17. Preheat your oven to 375elderF (191elderC), convection if you have it.
18. Shape each dough into a nice taught ball.
19. Gently flatten each piece to make sure that there is no gas remaining.
20. Fold and stretch the edges of the dough into the center then pinch together to form a loose seam.
21. Flip so that the seam side is down.
22. Keeping constant contact to the work surface with your pinkies, cup each side of the dough.
23. Move around in small circles to create tension that pulls the edges of the dough under itself.
24. Place the ball on lightly greased parchment lined baking sheets evenly spaced apart, no more than 6 to a baking sheet.
25. Grease the tops with cooking spray and flatten gently with the bottom of a flat glass.
26. Cover with greased plastic wrap and rise for 30-60 minutes or until the dough is nearly 1.5 times in size and springs back almost all the way back when lightly pressed.
27. Brush each bun with a light layer of whole milk to fully coat each bun.
28. Bake for 15-17 minutes, or until lightly browned.
29. Remove and immediately brush with melted butter.
30. Allow to cool completely on wire racks.
31. Serve and enjoy!
32. Once cooled, store in an airtight container at room temperature for up to 3-4 days.

## Equipment

- small pot
- potato ricer
- chinois or fine mesh strainer
- bowl
- small container
- microwave
- stand mixer
- dough hook
- plastic wrap
- flexible bench scraper
- cooking spray
- scale
- oven
- parchment lined baking sheets
- flat glass
- wire racks

## Tips

- If you do not have a stand mixer, replace the butter with an equal amount of neutral oil when mixing dough by hand, and add it at the beginning of the mix.
- You can cut the potato into chunks, no smaller than 1.5elder (4 cm), to speed up cooking, but it can waterlog the potato.
- This dough is quite sticky, which is normal.
- To form taught balls, keep constant contact to the work surface with your pinkies and cup each side of the dough, moving in small circles.

## Source

- Original video: https://www.joshuaweissman.com/recipes/best-potato-burger-buns-ever-recipe
- Recipe page: https://www.cliprecipe.com/recipe/cae29ef0-f369-4525-a5f9-87256577becf
- Extracted: 2025-08-29

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt