So let me get this right…last weekend we had a freeze/frost warning which had all the gardeners out there scrambling and me cooking up a pot of chili. Today, just six short days later, it is forecasted to be 86° F (that is 30°C)!?! That is insanity from the weather. Kind of goes along with the surealness of this Covid-19 crisis. I am definitely not pleased about either one. However, I know that a lot of folks out there will be happy to see this what I will call “hot” weather. They will be firing up their grills. And I’ve got a great Burger Bun recipe for you just in time: Buttery Potato Burger Buns!
Apparently pandemics bring out the bread baking in everyone out there. Folks have bought up all the flour, all the yeast. Hopefully you’ve managed to score some. Besides regular all purpose flour, this recipe does also call for potato flour, which I know is an ingredient that you might not have on hand. Don’t despair, you can just sub in some instant potato flakes and you’re good. Also, don’t worry if you don’t have a hamburger bun pan, you can make due with a parchment lined baking sheet.These buns are so amazing! I could not have been anymore pleased with them. If you’ve ever had a Martin’s Potato Roll – they are like that ‘cept better! I didn’t have any fresh hamburger meat in the house when the whole lockdown thing started, but we had some burger patties in the freezer. Believe me, these buns stole the show! I can’t wait until the day, you know a year or so from now (just kidding! I hope…) when I can actually get some ingredients that will be worthy to put between these fantastic, tender, buttery buns. In the meantime, I’m thrilled that these Buttery Potato Burger Buns are the thing that truly make us look forward to our quaran-burger dinners.
Buttery Potato Burger Buns
recipe from: King Arthur Flour
- 3 cups (361grams) All-Purpose Flour
- 1/4 cup (43grams) Potato flour or 1/2 cup (43grams) dried potato flakes
- 1/4 cup (35grams) nonfat dry milk
- 2 Tablespoons (25grams) sugar
- 1 1/4 teaspoons salt
- 2 teaspoons instant yeast
- 4 Tablespoons (57grams) unsalted butter
- 1 cup (227grams) lukewarm water (95° F)
Combine all of the dough ingredients and mix and knead them — by hand, mixer, or bread machine — to make a soft dough.
Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 1 hour, or until it’s almost doubled in bulk.
Turn the dough onto a lightly greased surface, gently deflate it, and divide it into 6 pieces. Roll each piece into a ball.
Place the balls into the greased cups of a hamburger bun pan, flattening gently. Or place them on a lightly greased or parchment-lined baking sheet, leaving about 2″ to 3″ between them; flatten gently.
Cover and let rise until the buns have doubled in size, 60 to 90 minutes. Towards the end of the rising time, preheat the oven to 350°F.
Bake the buns for 15 to 20 minutes, or until they’re light golden brown.
Remove them from the oven, and brush them with melted butter, if desired.
Transfer the buns to a rack to cool. Store buns, well-wrapped, at room temperature for several days; freeze for longer storage.
Buttery Potato Burger Buns brought to you by: RuncibleEats (www.leaandjay.com)
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