Ingredients
Units
Scale
Dough
- 2 3/4 cups all purpose flour
- 5 tsp granulated sugar
- 1/2 Tbsp salt
- 1/2 Tbsp instant yeast
- 3/8 cup warm milk
- 3/8 cup warm water
- 1 egg
- 100 g riced potato, unseasoned (or use 6 Tbsp / 20 g dehydrated potato flakes + 3 oz / 80 g water)
- 1/4 cup butter (room temperature)
- sesame seeds (optional)
Egg Wash
- 1 egg
- 1 Tbsp milk
Instructions
- Mix water, yeast, and sugar in the bowl of a stand mixer with the dough hook attachment. Let it sit for 5 minutes until foamy.
- Add the flour, salt, milk, warm water, riced potato, and egg.
- Set the stand mixer to medium-low speed until the dough stops sticking to the sides of the bowl.
- Continue kneading the dough on medium-low speed for 7 minutes.
- Add 1 Tbsp of butter at a time, waiting until each piece of butter is fully incorporated into the dough before adding the next.
- Place the dough in lightly greased bowl and cover. Allow it to rise at room temperature until double in size, approximately 60-90 minutes.
- Turn the dough onto a lightly floured surface and divide into 8 equal sized pieces.
- Shape each piece into ball by stretching the dough and tucking the ends underneath itself.
- Place the dough balls on a baking sheet lined with parchment paper, then lightly dust flour over each one and flatten.
- Cover the buns with a towel and allow them to rise at room temperature for another 60-90 minutes. Meanwhile, preheat the oven to 375° F.
- Brush each bun with the egg wash (1 egg + 1 Tbsp milk), then sprinkle sesame seeds on top.
- Bake on the bottom rack for 20-25 minutes, until golden brown, then transfer to a cooling rack.
Notes
- A kitchen scale is useful to divide the dough balls into equal parts.
- Large burner buns: divide into 6 parts.
- Regular sized burger buns: divide into 8 parts.
- Slider buns: divide into 16 parts.
- Prep Time: 20 minutes
- Rise Time: 2 hours
- Cook Time: 25 minutes