Potato Buns are THE BEST Buns; Change My Mind
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- čas přidán 25. 07. 2023
- 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°. - Jak na to + styl
Thank you so much for sharing this recipe!!
It took me several years to learn all these techniques. Imagine if I had found this video back then; it would have saved me so much time. Thanks for a wonderful upload. By the way, instead of baking my potato in the oven, I peel it, chop it up, and place it in a microwave-safe bowl with some paper towels on top, then microwave it until done. About 10 to 12 minutes on high. The paper towels soak up the excess moisture, preventing gelification on the surface, and save you a bunch of time.
Can’t source a potato bun for my smash burger here at home so I think I’m going to have to give these a go. Great detail, cheers.
These turned out great. Definitely a keeper. Thank ya
Fantastic! Thanks for giving it a shot!!
Interesting recipe, I will try this soonish. But I came here just to say congratulations for the 500k ... Chef Parisi, you deserve this and much, much more, you are a great teacher, an excellent, amazing chef and a super nice and humble person, so happy for you and your fam :)
Thanks a million
@@ChefBillyParisi thank You Billy
Tops again Billy! Those look great! I will be trying those for sure!
They’re 🔥
Awesome bake chef and congrats on 500K! I've been working on a sourdough potato bun recipe because as you know they just taste so much better with a bit of potato!
Oh yes!! Thanks for the kind words :-)
Looks great!
Many thanks!
I've became addicted to making bread. Thank you for this, I'm going to try them on the weekend.
I go through periods where I make it everyday and then get sick of it. I always come back to it though. It’s therapeutic for me.
Recipe looks like a winner! Congrats on 1/2 mil subs!
Appreciate it, Ty
You are so correct. I eat hamburgers from a food truck and their potato buns are the best.
Amazing!
Thanks for watching!
Looks great.
Thanks for watching!
FYI : Video says Bread flour, recipe says All purpose Flour, made these on the weekend using bread flour- turned out great !
Nice Chef! Baking always intimidates me, so I'm always hesitant. This looks really straight forward tho. Thanks for another awesome video!
Thanks for watching!
Congrats Chef on half a million subs!
Many thanks!
I just love your channel. I can't wait to try this! Can use the dough to make hotdogs rolls?
Many thanks 🙏
American's reluctance to use a scale never ceases to amaze me. Measuring a piece of dough in a cup was jaw dropping summersault of an operation to me. So much more complicated than to bang it on a scale and then move on to the next piece!
As a by-the-by, could you mention weights in the recipe also. Would be greatly appreciated! 👍 Thank you
As stated in the video the metric version is always on my site at billyparisi.com
Will have to try this recipe and put it up against my homemade sourdough buns.
Works equally well with sweet potato and you don’t need the added sugar. Awesome!
Oh that’s a great idea!!
Oh heck yeah potato rolls!
The best!
all the other bun videos say either potato or tang Zhong and it makes sense to me cause they're both ways of introducing pre gelatinised starches in the dough. this is the only video using both. I might try it
I've noticed the buns at the grocery store tend to be gummy. I hate gummy bread so I just use wheat bread at home for burgers. I am going to start looking for potato buns. They truly are the best
Hello chef! I have a question. What is the texture of these buns after baking? Is it very chewy compared to other brioche or normal buns?
Thanks for recipe :D Can you pls add the metric system please ? Thanks :D
Potato buns are the absolute best buns for any kind of BBQ sandwich as well. Doesnt matter if its simple sliced brisket or if its a whole hog pulled pork Carolina style slider.... Potato buns *always* make it better.
Agreed
Potato buns are the best! Regular buns, even high-end ones, are pretty bland tasting. "Honey or Hawaiian" buns are too sweet. But the potato bun has the perfect flavor! Love 'em. 😊
Could not agree more!
@@ChefBillyParisi BTW, meant to add that I love your channel and congratulations on reaching that subscriber milestone! You soooo deserve it! 😄
Don't the mash potatoes and tangzhong serve the same purpose? Gelatinized starch to make it absorb more liquid?
At home we'd call this idiotensicher. Beautiful results.
Definetly gonna try this but Chef an alternative for the Russet as I am in the Netherlands what can I use?
Have a starchier potato?
Nice recipe, Could you use potato flakes instead of the baked potato? Thanks
I’m sure you could, but without testing that myself, I can’t give you accurate measurement of how much.
Nice recipe. I think baking them without egg wash and brushing with butter as soon as they come out the oven makes a better burger bun though.
It's for color.
Love this recipe! I’m going to try making the dough in the Zojirushi. The dough seams easy to tweak for bread machines and the second rising etc. would be the same. Thank you for this, I love potato rolls for hamburgers and never use anything else.
Let me know how that goes.
I am going to try and make these with my instant mashed potatoes!
That actually could work!
Question.... Can you use rehydrated instant mashed potatoes to cut out the time spent waiting on the oven to bake the russet? I've made a baked potato in the microwave before, but I wonder just how much this recipe can be simplified and "cheated" while still making a presentable beautiful bun.
I’m sure you could!
❤🌹🎀
Thanks for watching!
Could you sub potato flakes? What would be the equivalent amount of flakes?
Without testing, I’m not 100% sure
Ok! Thanks for your honest answer!
I have a question. In the written recipe it is telling you to use 3/4 cup milk and 1/2 cup water but in the video you use 1/2 cup milk and 1/4 cup water. ❤
Correct because I extract the remaining amounts to make the tangzhong
I appreciate the video and the recipe. However, for any bread or bun recipes, weight measurements would be far better. Cup measurements can be wildly different depending on your measuring cups... they aren't actually all the same size (as many videos have proven). So, it's far easier to recreate a recipe and have it turn out properly if there are weight measurements as well. I know some people like cup measurements, so could you possibly add the option of weight measurements...? Just a suggestion.
cut the potato in half and scoop out with spoon - much easiler than tryng to peel.
That way doesn’t allow you to get as much potato as possible. I want all of it.
i need to make these and other recepies man :( the only burger buns i ever made was wrong bruno albouze bevor years :D insane he was chef in michelin restaurant and comes from france...and u know who can bake the best france...and not usa....i think bruno albouze still have best rezepie ...
“Cups” 💀
Full metric measurements: www.billyparisi.com/hamburger-buns/
@@ChefBillyParisi ty chef
Baked potato should rest from 5 to 7 minutes... 😂😂😂
It’s to cool it down slightly, which I said.
@@ChefBillyParisi Very american indeed. I would just boil it in a little water and use the water for making dough, but i suggest cooling the cooking water for 30min 😆 Baking single potato in an over for 70 minutes... what a waste of energy.
Wears a ring, a watch and a bracelet…
Wow….
Your out of control with all this!!
why do you people make your hamburgers pathetically small lol
Who is you people? Feel free to make your burger as large as you’d like, this video is for burger buns.