No fail, easy to make 6 ingredients homemade burger buns with a secret ingredient to keep them soft and fluffy longer. You will never buy burger buns from the store once you try these!
My husband’s favorite season is here! Grilling season that is!
As soon as the temperature hits 85ish, he’s all ready to show his grilling skills. And of course, no matter how good you are, and how juice your burger is going to be, your cookout will be memorable only if you have right burger bun! And this easy, no fail recipe for homemade burger buns has been made in my kitchen over and over again for the past 3 years! Yeah, it’s s keeper!
The buns are light and fluffy with a crusty exterior just like a burger bun should be! Store-bought can’t even begin to compare!
Why is recipe my favorite (and soon to be yours?) Because it calls only for 6 ingredients! And i’m sure you have them in your kitchen already.
Bread flour, active dry yeast, egg, mashed potatoes (you can use leftover mashed potatoes or a boiled potato mashed), butter and water. That’s it!
It may sound weird to add mashed potatoes to the dough, but in fact, it’s the starch in the potatoes that gives these buns the light, tender, and moist texture. And not only that, but they help the dough rise faster and prevents the bun to go stale.
To make them start by proofing the yeast. You can either proof the yeast with just lukewarm water in a separate bowl and add it to the flour or by making a well into the flour and let the yeast proof in there (one less dish to wash!)
The kneading process is done by your stand-up mixer. It takes about 8-10 minutes total, from the moment you start adding the remaining ingredients (salt, egg, mashed potatoes, water, butter) and it’s best if you knead the dough for few more minutes after it cleans itself from the sides of the dough.
Time to let the dough rest. You can either place the dough overnight in the fridge or, if pressed by time, at room temperature.
Giving your dough enough time to rise is crucial in bread baking. Rising times vary, but usually it takes about 1 hour to 1 hour and 30 minutes if the dough is left at room temperature and about 8-9 hours if the dough is placed int he fridge.
Once the dough is doubled in volume, give it a gentle knead and divide it into 12 buns. It’s best if you have a kitchen scale. Weigh each bun so that they’re all the same size. Do so by weighting the entire ball of dough first and divide by 12. It should be about 77 grams of dough in each ball.
Let the buns rest again while the oven is heating up.
I love brushing the buns with a lightly beaten egg. It gives that shiny crust, but you can completely skip this step. The same goes for poppy or sesame seeds. It’s a personal preference.
These buns can also be frozen! Bonus points! If you live in an area where the temperature gets so hot you don’t want to heat up your oven, make a bunch of buns early in the season (like right now!) and freeze them for later.
Bake the buns as directed, let cool completely, then place in an airtight container in the freezer for up to 1 month. Let defrost at room temperature before reheating in a 350°F oven until warmed.
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