Why Potato Buns Beat Every Other Hamburger Bun

These fantastic homemade hamburger buns are perfectly moist, round, and golden brown for the best bun recipe for your hamburgers. You will love how light and delicious these are. Ingredients for this recipe: • 8-to-10-ounce russet potato • 4 cups all-purpose flour • ½ cup water • ¾ cup whole milk • 1/3 cup sugar • 1 packet active yeast • 1 ½ teaspoons coarse salt • 1 large egg • 1/3 cup softened unsalted butter Makes 10 buns Prep time: 25 minutes Cook time: 1 hour 17 minutes Rise time: 2 hours Procedures: 1. Poke some holes in a rinsed baked potato and bake in a pan or on a cookie sheet tray lined with parchment paper and bake at 400° for 60 to 70 minutes. 2. In the meantime, make the tangzhong using 2 tablespoons of bread flour, ¼ cup of water, and ¼ cup of whole milk. Add the ingredients to a medium-sized pot and whisk until smooth and combined. 3. Place the pot over low heat while constantly whisking until the mixture becomes a very thick paste, which takes about 7-10 minutes. Set it aside to cool to room temperature. 4. Once the potato is done baking, remove it from the oven and let it rest for 5 to 7 minutes to cool. Then peel it and run it through a ricer or food mill. Set it aside. 5. In the bowl of a stand mixer, whisk together the warm milk (112° to 115°), water (112° to 115°, 2 tablespoons of the sugar, and active yeast until well combined. Let it sit until a raft is formed, which takes about 5 to 7 minutes. 6. In the meantime, whisk together the flour, remaining sugar, and salt until combined. 7. Once the raft has formed, transfer the bowl to a stand mixer with the hook attachment and turn it to low speed. Then add in the mashed potato and then slowly add in the flour mixture. 8. Then, immediately add in the egg and tangzhong and mix on low to medium speed. 9. Once the dough starts to pull away from the bowl and adhere to the hook, add in the 1/3 cup of softened unsalted butter in 3 batches. Don’t add in the next round of butter until the previous one is mixed in. 10. The dough is done when it has mostly cleaned up the sides of the bowl. Transfer the dough to an airtight container with a lid and let it sit in a warm place for 1 hour or until it has doubled or tripled in size. 11. Next, punch down the dough and divide them into 10 equal-sized balls – about a heaping ½ cup packed or 125 grams each. 12. Fold and shape the dough in balls by pushing the center of it through the middle, creating a taught ball. 13. Place 5 on a sheet tray lined with parchment paper and cover with a kitchen towel for 1 hour. 14. Add water to a small pan and place it on the bottom rack in the oven and then preheat the oven to convection 375°.