This uses potatoes in the dough to create a nice light textured bread bun, but which is solid enough to hold together while you eat the burger inside. It turns out that if you don't have any left over mashed potato then crisps and cold water make the perfect substitute (thanks to Shef_Pheonix for that tip).
Makes 8 good sized buns.
Ingredients
-
One of
- 225g mashed potato
- extra 10g butter
- 60g ready salted potato crisps (or potato chips if you're American)
- 165ml cold water
- 120g warm milk
- 45g butter
- 1 large egg
- 25g sugar
- 7g instant yeast
- 450g bread flour
Method
- If using crips and cold water, put them into a tall container and use an immersion (aka stick) blender to make it into a smooth emulsion.
- Now put all the ingredients into a stand mixer and knead with a dough hook for 5 minutes.
- Leave to rise in a warm place for at least an hour, until doubled in size.
- Divide into 8 pieces, roll each into a small ball and place on a parchment-lined baking sheet.
- Cover with cling film and leave to rise for 45 minutes.
- Pre-heat the oven to 190 degrees celsius.
- Brush the top with an egg wash and put in the oven.
- Bake for 15 to 18 minutes until golden brown.
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