Potato Burger Buns

Potato Burger Buns takes approximately 30 minutes from beginning to end. This lacto ovo vegetarian recipe serves 6 and costs 47 cents per serving. This bread has 376 calories, 10g of protein, and 12g of fat per serving. 230 people have tried and liked this recipe. A mixture of light brown sugar, unsalted butter, flour, and a handful of other ingredients are all it takes to make this recipe so scrumptious. Many people really liked this American dish. It is brought to you by Handle the Heat. Overall, this recipe earns a solid spoonacular score of 60%. If you like this recipe, take a look at these similar recipes: Pesto Turkey Burger Sliders on Sweet Potato Buns, Burger Buns, and Burger Buns.

Servings: 6

Preparation duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In the bowl of a stand mixer fitted with the dough hook, combine all the ingredients. Stir until combined. Turn the mixer on medium low speed and knead until a soft yet tacky dough forms, about 5 minutes.Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 1 hour, or until its almost doubled.Turn the dough onto a lightly greased surface, gently deflate it, and divide it into 6 equal pieces. Roll each piece into a ball.Place the balls on a parchment-lined baking sheet, leaving about 2 to 3 inches between them and flatten gently. Cover and let rise until the buns have doubled in size 45 to 60 minutes minutes. Towards the end of the rising time, preheat the oven to 350F.Bake the buns for 25 to 30 minutes, or until theyre light golden brown. Remove them from the oven, and brush them with melted butter, if desired.Transfer the buns to a rack to cool. Store buns, well-wrapped, at room temperature for several days or in the freeze for up to 2 months. Defrost to room temperature then reheat in a 300F oven or toast.

 

Step by step:

1. In the bowl of a stand mixer fitted with the dough hook, combine all the ingredients. Stir until combined. Turn the mixer on medium low speed and knead until a soft yet tacky dough forms, about 5 minutes.

2. Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 1 hour, or until its almost doubled.Turn the dough onto a lightly greased surface, gently deflate it, and divide it into 6 equal pieces.

3. Roll each piece into a ball.

4. Place the balls on a parchment-lined baking sheet, leaving about 2 to 3 inches between them and flatten gently. Cover and let rise until the buns have doubled in size 45 to 60 minutes minutes. Towards the end of the rising time, preheat the oven to 350F.

5. Bake the buns for 25 to 30 minutes, or until theyre light golden brown.

6. Remove them from the oven, and brush them with melted butter, if desired.

7. Transfer the buns to a rack to cool. Store buns, well-wrapped, at room temperature for several days or in the freeze for up to 2 months. Defrost to room temperature then reheat in a 300F oven or toast.

Nutrition Information:

covered percent of daily need

 

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