Imagine biting into a soft, pillowy mini hamburger bun that's so delicious, it practically melts in your mouth. These Potato Buttermilk Mini Hamburger Buns are not just another bread recipe – they're a game-changing culinary experience that will elevate your burger game to restaurant-quality levels. Packed with the richness of mashed potatoes and the tangy warmth of buttermilk, these little buns are about to become the star of your next meal, transforming ordinary burgers into extraordinary culinary masterpieces.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 12 buns
Ingredients
- 1 cup mashed potatoes
- 1/2 cup buttermilk
- 2 tablespoons sugar
- 1 tablespoon active dry yeast
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 large egg
- 2 tablespoons melted butter
Instructions
- Begin by preparing your mashed potatoes. If you don't have any pre-made, peel and chop about 2 medium-sized potatoes. Boil them in salted water until tender, about 15 minutes. Drain and mash until smooth. Allow the mashed potatoes to cool slightly.
- In a small bowl, combine the buttermilk and sugar. Sprinkle the active dry yeast over the top and let it sit for about 5-10 minutes until it becomes frothy. This indicates that the yeast is active.
- In a large mixing bowl, combine the cooled mashed potatoes, the yeast mixture, and the egg. Mix well until all ingredients are fully incorporated.
- In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the flour mixture to the potato mixture, stirring until a soft dough begins to form.
- Add the melted butter to the dough and knead it on a lightly floured surface for about 5-7 minutes, or until the dough is smooth and elastic.
- Place the dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm area for about 30-45 minutes, or until it has doubled in size.
- Once the dough has risen, punch it down to release any air bubbles. Divide the dough into 12 equal pieces and shape each piece into a small ball.
- Place the shaped dough balls onto a baking sheet lined with parchment paper, leaving some space between each bun. Cover them again with a towel and let them rise for an additional 15-20 minutes.
- Preheat your oven to 375°F (190°C) while the buns are rising.
- Once the buns have puffed up, bake them in the preheated oven for 12-15 minutes, or until they are golden brown on top.
- Remove the buns from the oven and let them cool on a wire rack. Serve warm or store in an airtight container for later use.
Tips
- Temperature Matters: Ensure your yeast mixture is at the right temperature (around 110°F) to activate properly without killing the yeast.
- Potato Power: Use freshly mashed potatoes for the best texture and moisture. Avoid using cold or refrigerated potatoes.
- Kneading Technique: When kneading the dough, use a gentle but firm touch. The dough should become smooth and elastic, not tough.
- Rising Environment: Choose a warm, draft-free area for rising. A slightly warmed oven (turned off) or near a sunny window works perfectly.
- Even Sizing: Use a kitchen scale to ensure all buns are uniform in size for consistent baking.
- Brush for Shine: For a golden, glossy finish, brush the buns with an egg wash before baking.
- Storage Tip: These buns freeze beautifully! Store in an airtight container for up to 1 month and reheat before serving.
Nutrition Facts
Calories: 130kcal
Carbohydrates: 22g
Protein: 4g
Fat: 3g
Saturated Fat: g
Cholesterol: 15mg
