Hamburger Potato Buns

By Addie

We love the simplicity of these buns, which are ideal for serving a crowd of hungry burger fans. It's the perfect bun for our Blue Cheese Stuffed Burgers.

Ingredients

• BUNS:
• 3 cups King Arthur Unbleached All-Purpose Flour
• 1/4 cup potato flour or 1/2 cup dry potato flakes
• 1/4 cup Baker's Special Dry Milk or nonfat dry milk
• 2 tablespoons sugar
• 1 1/4 teaspoons salt
• 2 teaspoons instant yeast
• 4 tablespoons unsalted butter
• 1 cup lukewarm water
• TOPPING:
• 1 tablespoon unsalted butter, melted

Preparation

Step 1

1) Combine all of the dough ingredients and mix and knead them — by hand, mixer, or bread machine — to make a soft dough.

2) 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.

3) Turn the dough onto a lightly greased surface, gently deflate it, and divide it into 6 pieces. Roll each piece into a ball.

4) 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.

5) 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.

6) Bake the buns for 15 to 20 minutes, or until they're light golden brown.

7) Remove them from the oven, and brush them with melted butter, if desired.

8) Transfer the buns to a rack to cool. Store buns, well-wrapped, at room temperature for several days; freeze for longer storage.

Yield: 6 buns.
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REVIEWS:

Quick, easy and delicious! Just perfect for my Farmers Market Cheeseburgers! Used the quick dough setting on my bread machine and had buns in no time. Perfect recipe for the KAF hamburger bun pan.

These are so soft and so good. And a breeze to make. I would agree with the last comment about them being a bit heavier than regular buns but I still think they make a delicious sandwich roll. I will be making these again and again!

My family said these buns were too heavy for hamburger buns. I hope I can find a lighter recipe. I did not have a hamburger pan, so I used my English muffin rings. They worked great and a lot cheaper. Okay on my way to look for a better recipe, any suggestions?


I added some 1/4 cup or so of dried minced onion and a pinch of yellow food coloring to make the best onion rolls ever. They stayed nice and soft after baking. This is my new go-to burger bun recipe. You get six big buns here which hold up well to lots of toppings. If you like smaller burgers or buns you can easily get 8 to 10 out of this recipe.