Ultimate Potato Burger Buns: Soft & Fluffy Recipe #PotatoBuns #BurgerBuns #HomemadeBuns

In this tutorial, learn how to make the ultimate potato burger buns that are soft, fluffy, and perfect for your burgers! This step-by-step guide will show you everything you need to know to impress your friends and family. You'll discover tips for achieving the ideal texture and flavor, plus some variations to try. Don't forget to check the timestamps below for easy navigation! 🥔 Potato Buns (Stand Mixer Version) Yield: 6–8 buns 🧂 Ingredients • 250 g (2 cups) bread flour (or all-purpose flour) • 100 g (¾ cup) mashed potato, cooled (from 1 medium potato) • 25 g (2 tbsp) sugar • 5 g (1 tsp) salt • 6 g (2 tsp) instant yeast • 1 large egg • 120 ml (½ cup) warm milk (35–40°C) • 30 g (2 tbsp) unsalted butter, softened Optional: egg wash (1 egg + 1 tbsp milk) and sesame seeds 👩‍🍳 Instructions (KitchenAid Method) 1. Make the mashed potato • Boil 1 medium potato until soft, mash smoothly, and cool to room temp. • You want 100 g mashed potato (not hot — warm potato can kill yeast). 2. Mix dry ingredients • In the mixer bowl, add: flour, sugar, salt, and yeast. • Attach the dough hook. 3. Add wet ingredients • Add mashed potato, egg, and milk. • Mix on speed 2 until it starts to form a rough dough (about 2–3 minutes). 4. Add butter • Add softened butter, a little at a time, while mixing on speed 2. • Continue kneading for 8–10 minutes until dough is smooth, elastic, and slightly tacky but not sticky. • (If it sticks to the bowl too much, add 1 tbsp flour at a time; if too dry, add 1 tbsp milk.) 5. Cover tightly with plastic wrap or a lid. 6. Place the bowl in the fridge immediately — no need to let it rise at room temperature first. 🌞 Day 2 (around 15–16h — take it out) 1. Remove the bowl from the fridge. 2. Let the dough sit at room temperature for about 1½–2 hours — until it loses its chill and starts to puff slightly. • If it looks very dense, you can gently press it down once before shaping. ⸻ 🍔 Shape & final rise 1. Divide into 6–8 balls (≈90 g each). 2. Shape, flatten slightly, and place on a parchment-lined tray. 3. Cover loosely with plastic wrap or a damp towel. 4. Let rise 45–75 min, until light and puffy. • (Colder kitchens may take closer to 1½ hours.) ⸻ 🔥 Bake • Brush with egg wash (and sesame seeds if you like). • Bake at 180°C (350°F) for 18–20 minutes, until golden.