Why Potato Buns Beat Every Other Hamburger Bun
Video Overview & Insights
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.
Chef Billy, I finally conquered my fear of working with bread dough by making these delicious potato buns! They came out perfect and are delicious! My wife is Filipina and has enjoyed your videos of Filipino recipes. She was wondering if you would make a video on n how to make pandesal, Filipino “sweet” rolls. She wants me to try my had at that next, seeing as the potato rolls were a success. Please keep the great cooking videos coming!
Ingredients for this recipe:
• 8-to-10-ounce russet potato
I tried these yesterday as I was grinding up a whole brisket for smash burgers and it's always nice to cook up one batch that isn't from frozen. Potato buns are the smash burger standard and I really wanted to try homemade. First off, well done on the video! It was my first attempt and what I got looked exactly like what you were showing. Second, the crumb and flavour were spectacular and took my already awesome smash burgers to the next level. I only have one suggestion.. provide weights for the measurements.
• 4 cups all-purpose flour
• ½ cup water
I made these yesterday…. The dough did not want to come together, I weighed everything and ended up adding about 1/3 cup more flour. It almost came together into a ball but not quite. As I am an experienced baker, I let it rise and shaped the buns anyway. The dough was a very high hydration but I’m used to dough like this so I was able to shape it without swearing. They actually turned out amazing. The taste was perfect and even better - once they were toasted they held up to my burger. I find it difficult to get a bun that does not end up turning soggy and disintegrating. These DID not.
I’m not sure what happened, I did use 9 oz of leftover mashed potato so I’m thinking maybe that was the issue. Maybe 8oz would have worked better without needing extra flour? I’ll make another batch and see. The main thing is not to add too much flour because they will turn out dense and dry.
• ¾ cup whole milk
• 1/3 cup sugar
The pitas are a hit from this guy I'm also trying this recipe today
• 1 packet active yeast
• 1 ½ teaspoons coarse salt
Why no just boil the potatoes
• 1 large egg
• 1/3 cup softened unsalted butter
Mr. Parisi, would a yellow potato work in place of the russet?
Makes 10 buns
Prep time: 25 minutes
Those look fucking heavenly m8
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.
The best recipe I ever made ❤❤ my family loved it ❤
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.
Can you hand kneed this recipe
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.
What if you don't have a food mill or a ricer?
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.
Where did you snag those plastic containers? Agree, that having those measurements is awesome.
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.
Can we use AP flour. We don't get bread flour here
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.
I have a steam oven. Should I use that instead of the pan of water in oven?
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°.
Why didnt you peel the potato pre-bake?
More User Perspectives
sorry, you might think potato bun is better, but I prefer wheat bun in term of texture and the combination of flavor with meat and sauce, for me potato bread is much better for sweet stuff, can't prove you wrong and you can't prove me wrong either since we both have different preferences
@splechortheannoyingcatLovely recipe. Came out perfect 👌. Thank you!
@Ruddy632We make these all the time! We love them. ❤️ Thanks for the recipe
@betsytrudgen9268I made these last night and my husband said that was the best hamberger bun he has ever had! We are in our 70's so that is saying a lot!
@DebeMcDowellMaking a tangzhong in this recipe is pretty redundant. From a scientific perspective the reason for adding a cooked potato to the dough is the exact same reason as adding a tangzhong. You want some pre-gelatinized starch in the dough, so the flour is able to hold onto more water. Both methods achieve the same result, so if you're adding a potato you don't need a tangzhong and vice versa.
@Sleezy.DesignWhy is no one using instant mashed potatoes or potato flour?
@MeuchlorDon't the mash potatoes and tangzhong serve the same purpose? Gelatinized starch to make it absorb more liquid?
@thiagolimaoI 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.
@magikdust2095FYI : Video says Bread flour, recipe says All purpose Flour, made these on the weekend using bread flour- turned out great !
@MyStuffhappensI'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
@tina8796You are so correct. I eat hamburgers from a food truck and their potato buns are the best.
@tina8796At home we'd call this idiotensicher. Beautiful results.
@leeeeeeeeeeeeeeeeeeeeeeeeeoi 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 ...
@AndreasKuehlweinUPDATE FURTHER DOWN: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 jellification on the surface, and save you a bunch of time. Later I found that you can substitute potatoes and zangtong with Pektin powder and xantangum. you get the best of both worlds. I use about halv a table spoon for a 500 gram flour. THen I take a small pinch of xantangum and blend it with 100 grams apart from the full liquid and blend it separately with a powerful handmixer until it resembles egg whites.. this will serve the same purpose as a classic tangzong or yudane. :)
@Dina_tankar_mina_ordall 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
@uncopinoI've became addicted to making bread. Thank you for this, I'm going to try them on the weekend.
@boots_on_the_grounds_of_warAmerican'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
Will have to try this recipe and put it up against my homemade sourdough buns.
@officialhtxciscoHello 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?
@_salma4Baked potato should rest from 5 to 7 minutes... 😂😂😂
@roadrunner1095Can’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.
@BlueJudySuiteYour out of control with all this!!
@4saltandlightThanks for recipe :D Can you pls add the metric system please ? Thanks :D
@sebastijangombac5249Nice 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.
@ronthedon81These turned out great. Definitely a keeper. Thank ya
@johnreeves8156cut the potato in half and scoop out with spoon - much easiler than tryng to peel.
@peterchapman8573Thank you so much for sharing this recipe!!
@eddiewilson8119Amazing!
@atatee11I 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. ❤
@dannad56Definetly gonna try this but Chef an alternative for the Russet as I am in the Netherlands what can I use?
@janeybakarbessy2330Nice Chef! Baking always intimidates me, so I'm always hesitant. This looks really straight forward tho. Thanks for another awesome video!
@2Wheels_NYCRecipe looks like a winner! Congrats on 1/2 mil subs!
@BCSJRRCongrats Chef on half a million subs!
@realrussclarkeTops again Billy! Those look great! I will be trying those for sure!
@jeniferpollonais6546