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Potato Hamburger Buns
Chef Nyesha Arrington’s Take on Martin’s Potato Rolls
Course
Main Course, Yeast Breads
Cuisine
American
Keyword
MustangChef Summer Camp
Ingredients
For the Potato Rolls
2
eggs + 1 egg yolk
5
tablespoons
62.5 grams granulated sugar
2
teaspoons
kosher salt
12 grams
½
cup
instant mashed potatoes
30 grams
2 1/2
teaspoons
instant dry yeast
24 grams instant dry yeast
½
cup
reserved potato water (or ½ cup lukewarm water)
118 grams
¼
cup
whole milk
61.3 grams
2
cups
AP flour
272 grams
Instructions
In a stand mixer, add instant dry yeast, whole milk and salt. Mix briefly.
Slowly add in AP flour, sugar, instant mashed potatoes, lukewarm water and eggs. Mix until dough begins to form (should be tacky)
Once dough has formed, add to a medium glass bowl, cover and let rest until doubled in size (approximately 1-2 hours)
Once dough has risen, roll out onto a floured surface. Knead for 5-10 minutes.
Cut off pieces of dough and begin to roll into small dough balls slightly smaller than a tennis ball.
Place dough balls on a baking sheet, cover and rest for 1 hour or until doubled in size.
Preheat oven to 350 degrees.
Bake for 15-20 minutes or until dough is slightly browned on top and cooked all the way through.
Let rest for AT LEAST 15-20 minutes before serving.
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