Best-Ever Burger Buns
I’ve made these a few times now and they are always a hit. Paired with a smear of mustard and tomato relish on the toasted top and bottom respectively. Filled with caramelized onions, grilled beef, melty cheese and a bit of lettuce if that’s your thing. I started out with the Rock’n potato roll recipe from Lady & Pups – which was already perfect, but I couldn’t help myself.
Best-ever Burger Buns
Combine all ingredients in the bowl of a stand mixer, excluding the butter. Mix on a low speed with the dough hook attachment until the mixture comes together in a ball.
Add the butter to the mixer about a tsp at a time, continuing to mix so it incorporates evenly. Once all the butter is added, continue kneading for roughly 5 minutes - until the dough ball is smooth.
Cover the bowl with cling film and a tea towel and leave to double in size ~ 1 hr
Shape the proven dough into 12 buns and let rise again for ~ 1hr
While the buns are performing their final rise, preheat the oven to 200oC. Gently brush the bun tops with egg wash and sprinkle with dried herbs or sesame seeds if desired. Bake for 30 minutes or until golden.
Allow the buns to cool on a rack for at least 15 minutes before cutting into, to allow the crumb to set. Ideally wait until they are cool if you are going to slice them, however you can enjoy warm as well.
Ingredients
Directions
Combine all ingredients in the bowl of a stand mixer, excluding the butter. Mix on a low speed with the dough hook attachment until the mixture comes together in a ball.
Add the butter to the mixer about a tsp at a time, continuing to mix so it incorporates evenly. Once all the butter is added, continue kneading for roughly 5 minutes - until the dough ball is smooth.
Cover the bowl with cling film and a tea towel and leave to double in size ~ 1 hr
Shape the proven dough into 12 buns and let rise again for ~ 1hr
While the buns are performing their final rise, preheat the oven to 200oC. Gently brush the bun tops with egg wash and sprinkle with dried herbs or sesame seeds if desired. Bake for 30 minutes or until golden.
Allow the buns to cool on a rack for at least 15 minutes before cutting into, to allow the crumb to set. Ideally wait until they are cool if you are going to slice them, however you can enjoy warm as well.
Notes
FAQ
Unfortunately this recipe, like most bread recipes, does not adapt well to using gluten free flour. Some Gluten Free Plain Flours can be paired with a bread improver which may allow you to attempt this recipe, however your success may vary.
Yes, Mashed potato boosts the starch content of this bread dough and makes for a soft fluffy textured bread that will last a bit longer than standard home baked bread due to the extra moisture trapped in the dough.
Key Ingredients
