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THE BEST BURGER BUNS EVER

 

WHAT IS THE MOST IMPORTANT PART OF A BURGER?

For me, the burger starts with the bun. Without a good bun, you aren't going to have the best burger experience. What is the perfect fluffy buddy for your hamburgers?

Personally, I can't go past a nice soft potato roll. And being in Australia, it is hard to find a good one. So, we made our own. This recipe does require a bit of time, but the results are so worth it.

This recipe is cross between a Japanese Milk Bread and Potato roll, making this the ultimate bread for your meaty goodness.

Give this recipe a go and don't forget to tag us in the outcome!

 

  

Hokkaido Milk Potato Buns

 

Pitmaster notes:

  • This recipes makes 8 perfectly sized burger buns   
  • Prep Time 2.5 hours
  • Cooking Time 20 minutes 

Dough:

1/2 cup(120g) whole milk @ 95f (30c)

1 tablespoons (9g) instant yeast

2.5 cups (320g) Bread flour

1 teaspoon (7g) fine sea salt

2.5 tablespoons (35g) granulated sugar

1 whole egg

1/3 cup (57g) unsalted butter, softened

½ cup mashed potato

1 tbs Lane's Garlic2 rub

Egg wash:

1 whole egg

splash of whole milk

 

Method:

 

Step 1. Peel 2 large potatoes and quarter them, placing them in a boiling pot of unseasoned water.

Cook potato until soft and then allow to cool.

Mash potatoes with a potato masher and put aside.

 

Step 2. Place your milk in the microwave for 20 seconds on high until milk reaches 95f/30c and place yeast into milk mixture. Mix until combined and set aside.

While you wait for your yeast to show life, place your flour, salt and sugar into a mixing bowl and gentle whisk together.

Place dough hook onto mixer and add yeasty milk mixture to flour, add your cooled mash potatoes and gradually add butter a little bit at a time.

Once your dough has formed and is smooth, form a dough ball and allow dough to rise in a greased bowl covered with plastic wrap at room temperature.

Allow your dough to double in size, which ill roughly take 1 hour.

 

Step 3. Punch down dough and fold it out onto a lightly floured work surface.

Cut dough into 8 equal size pieces, which will be roughly 110g each.

Fold in all sides and roll into a tight ball and place on a lightly greased baking dish 2.5 inches apart.

Place another baking sheet over the top, so buns don’t form a skin and allow to rise again for 2 hour or until doubled in size.

 

Step 4. In a separate bowl, mix one egg and a splash of milk to create an egg wash. Glaze top of buns with egg wash just before you put them in the oven.

Bake buns a preheated oven at 375f/190c and cook for 12 to 18 minutes or until golden brown. Allow buns to rest on a wired racked until completely cool.

 

Step 5. Enjoy.

 

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