Quick Post: Once you have made homemade buns, there will be no going back to store-bought! These are fluffy, flavorful and substantial enough for all your toppings. Thanks for reading, enjoy! 🙂
Hamburger Potato Buns – adapted from King Arthur Flour
**Recipe modified for a double batch**
- 4 cups AP flour (5oo grams), hold back about 1/4 cup
- 2 cups white whole wheat flour (240 grams), hold back about 1/4 cup
- 1/2 cup potato flour
- 4 tablespoons sugar
- 2 1/2 teaspoons salt
- 4 tsp instant yeast
- 1 stick unsalted butter, melted
- 2 cups milk, warmed
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.
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