One-Hour Hamburger Potato Buns
Once you try these you will never want to buy store bought again.
A stand mixer with a dough hook can make your life easier making these. But it is not the end of the world if you do not have one. A bread machine does wonders here. And believe it or not, it is the easiest way to go.I use a Wolfgang Puck 2lb. Programmable Electronic Breadmaker BBME0070 But you have no machine, no problem, just mix and knead it by hand. A piece of cake. . . nope, it’s a piece of bread.
These buns can be with with any topping you wish. Of course there is the usual sesame seeds and poppy seeds but try also oat meal flakes, wheat germ and onion pieces or a mixture. They are great plain too.
To get the toppings to stick, I like brushing with an egg-wash first. If I am baking these without any toppings I sometimes brush with butter instead of the egg wash before baking. Once out of the oven, brush with some melted butter will help keep the soft.
revised 2016-07-06
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| Servings | Prep Time |
| 12 buns | 20 minutes |
| Cook Time | Passive Time |
| 12 minutes | 10 minutes |
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- 2 tbsp active dry yeast (2-1/2 envelopes) see Note 2
- 1 cup warm water (105ºF to 115ºF (40ºC to 45ºC)
- 1/3 cup vegetable oil
- 1/4 cup sugar
- 1 large egg
- 1 tsp salt
- 3 cups all-purpose flour plus more if needed (3-3 1/2 total)
- 1/4 cup Idahoan Potato Flakes see note 1
- 1 pinch Badia amarillo yellow coloring Optional or add 1 drop liquid yellow food coloring
- Add the ingredients into the bread pan of the bread machine in the order recommended by the manufacture. Select the dough only cycle. Press Start. Once the dough starts mixing, check to see if you need to add flour or water. Add by tablespoons at a time. When the machine gets done doing the initial mixing, press stop (before it does a rise) and proceed with forming and shaping the buns.
- In a bowl, dissolve the yeast in the warm water, add the sugar, stir and let stand 5 to 10 minutes to allow the yeast to active and become foamy.
- Add the vegetable oil, egg, potato flakes, 2-1/2 cups of the flour and the salt. Stir to mix. Once it comes together as a dough, turn out onto a lightly floured surface and knead until it becomes smooth and elastic, adding additional flour as necessary (this may take up at an additional cup of flour). Once you have a good dough, proceed with forming and shaping the buns.
- Add the water, sugar and yeast to the mixing bowl. Mix to dissolve yeast. Let stand for 5 to 10 minutes to allow the yeast to activate. The mixture should be come bubbly and foamy.
- Add the oil, egg, potato flakes, 2-1/2 cups of flour and salt to the bowl and start mixing the down on the lowest speed. Stop the mixer and scrap the flour in as needed. Add additional flour as needed to form a smooth dough (this may take up to an additional cup of flour). Knead for 5 to 8 minutes until the dough become smooth and elastic. Immediately proceed with forming and shaping the buns.
- Preheat the oven to 425ºF / 220ºC. Prepare a baking sheet by either lining with parchment paper, a silicone mat or greasing with some shortening.
- Divide the dough into 12 equal pieces. I like to use a scale to have evenly divided pieces. To do this, the the weight of the entire dough, and divide by 12. Now you have how much a piece should weigh. Use a kitchen shears to cut off a piece of dough and place it on the scale, add or remove dough as needed. Continue doing this until you have your 12 pieces.
- Take the first ball and roll into a round ball, like a meat ball. Place on the baking sheet. Continue with the remaining dough balls. I like to press down on the dough balls to flatten into a round disc. You can use the bottom of a glass to do this or place a piece of parchment paper on top and press another tray down to flatten. Remove the covering parchments.
- Cover and let rest for 10minutes.
- If desired, brush with an egg wash made of 1 egg beaten with 1 tablespoon of water. Add topping such as sesame seeds, poppy seeds, oatmeal flakes, wheat germ, onion flakes etc. or you can brush with melted butter.
- Place in the oven and bakes 8 to 12 minutes or until done. Once remove from the oven, brush with melted butter if desired. Allow to cool before using.
Note 1 - Idahoan® Real Premium Instant Mashed Potatoes are more concentrated than a flake such as Hungry Jack®. The Idahoan® brand mixes 2 parts water to 1 part flakes where the Hungry Jack® mixes 1 part water to 1 part flakes. So if you are using a different brand, adjust your recipe accordingly. You would need 1/2 cup Hungry Jack® Potato Flakes in this recipe.
Note 2 Yeast - 2 tablespoons is about 2-1/2 envelops (each envelope contains 2-1/2 teaspoons.) If you are using instant dry yeast or bread machine yeast they will rise a little faster so you can use a little less (1-3/4 tablespoons over all).
Topping and brushing with butter are optional.
I use a Wolfgang Puck 2lb. Programmable Electronic Breadmaker BBME0070
Adapted from 40-minute Hamburger Buns at food.com
Thanks for reminding me that I can add my own toppings to these buns! I sometimes follow recipes too exactly and forget that there is room to be creative! I also want to add to your steps about adding the flour. I wouldn’t ever recommend just mixing all the flour in at once. Add bit by bit each time until it beings to thicken. Adding all the flour the recipe calls for can leave your dough too overly saturated.
Thanks for pointing out the flour. I have changed the wording in the recipe. I tended to mix this in the bread machine which keeps my mess down.