With a busy schedule I rarely get to watch TV.
The other day I was doing the dishes while listening to the TV. Cooking Channel. I’m not going to say who was on, this is not exactly the reason I’m writing this. The reason was the dish itself.
Canned tomato soup, a can of oysters, already cooked shrimp, fresh basil salt and pepper. Stir and heat over medium flame and call it a soup to show on a national television. I was shocked to see how low Cooking Channel got.
We’re all busy, i get it, but I had high bigger expectations from a channel that was supposed to teach us how to cook. Throwing canned food in a saucepan and call it a dish was really disappointing.
There are tons of easy recipes out there. Recipe that call for just a couple of ingredients that don’t come from a can or from a box.
For example the recipe for these burger buns. It calls for 5 ingredients, 5 ingredients that I’m pretty sure almost of you have already handy. Flour, yeast, egg, butter and potato. That’s it!
Have you ever wonder how long is the ingredients list in the store bough ones? How many preservatives they put in to stay so puffed while in the bag and as soon as you open it they have more wrinkles than my 80 years old grandma.
Except the fact that these burger buns are so easy to make and the recipe is foolproof, you can make them in advance, pop them in the freezer and take them out when you unexpectedly decide it’s grilling time! And you can thank me later for sharing this burger buns recipe just in time for 4th of July.
To get the step-by-step photos you’ll have to check out my post on Baker Street where I’m guest posting as part of her Bread 101 series.
Ingredients
- 4 cups (480 grams) bread flour
- 2 1/4 tsp (7 grams) dry yeast
- 1/4 cup lukewarm water
- 1 whole egg
- 1/2 cup mashed potatoes
- 4 tbsp butter diced
- 1 tsp salt
- 1/2 cup lukewarm water
- 1 egg yolk mixed with 1 tsp water (optional)
Instructions
- In a mixing bowl sift the flour. Make a well in the middle and pour 1/4 cup lukewarm water. Sprinkle the yeast and leave at room temperature until the yeast is dissolved and it foams, like a sponge.
- When the yeast is proofed, add the egg, mashed potatoes, butter and salt.
- If you’re using a stand up mixing, with the dough hook on, start mixing slowly adding 1/2 cup water and keep mixing until the dough comes clean from the sides of the bowl.
- If you’re mixing by hand, use a Danish whisk or a wooden spoon and slowly add water in the middle of the flour mixture until the dough is formed.
- Take the dough out of the bowl (no mater if you’re using a stand-up mixer or a Danish whisk) and place it on a floured working surface.
- Knead by hand until it becomes smooth and elastic, about 5-7 minutes.
- Place the dough into a floured or oiled bowl, cover with plastic wrap and leave at room temperature until doubled in volume.
- Take the dough out of the bowl, place it on a floured surface and divide it into 8-12 buns, depending on how small/big you want the buns.
- Place the buns on a baking sheet, cover and leave at room temperature until almost doubled in size.
- Meanwhile heat the oven to 375F.
- Just before putting the buns in the oven, brush them with egg wash (egg yolk mixed with water)
- Bake for 25-30 minutes until golden. Leave to cool slightly before removing them from the baking sheet.
- Enjoy!
- You can store the buns in the fridge or in the freezer. When ready to use again, just heat the oven to 350F and place the buns in the oven for few minutes until warm. Or you can microwave them for few seconds
Sending love your way,
Roxana
{ 32 comments… read them below or add one }
Don’t these look beautiful! I love to make my own burger buns, that way I can make them the size that fits my mouth.
Heading over! (Really? The Cooking Channel? I’m so, so disappointed!)
Here’s the link to the very-disappointing-cooking-channel recipe
http://www.cookingchanneltv.com/recipes/lean-o-cioppino-recipe/index.html
These are gorgeous! I am on the lookout for a good bun recipe I tried one a few months ago, and wasn’t a big fan
Your buns are gorgeous, Roxana. I love making bread from scratch – the process is so relaxing!
i have never thought to make my own hamburger buns from scratch before. Genius! I mean nothing is better on a hamburger patty than a homemade bun! LOVE
Your burger buns are perfect shape! Burgers become even more delicious when the buns are good!
It blows me away that the buns you made at home look better than the ones you buy fresh at a bakery. You really have amazing talent Roxana, and I love that I get to visit your blog and see it!
Oh wowwww…what a gorgeous BUNS! I love it Roxy! Got to make some really really soon!!!! By the way I am in love with your pics!
I seriously have to start making my own bread! Your buns look great – the bread buns, I mean!
Love that you made your own buns – just brilliant! I bet they were perfect with a burger or grilled portabella mushroom. Lovely!!
Love these! I saw them on Baker Street and can’t wait to try.
Oh finally! I have been looking for a good burger bun recipe for a long time. This is great Roxana! Thank you for posting!
Yes, thanks for sharing this recipe with us just in time for the 4th! Most store-bought buns have too much sodium for my husband, so I haven’t been buying them. These are beautiful – headed over to Baker Street for the recipe
Just a quick question about the mashed potatoes that go into this recipe. Can these be leftover mashed potatoes that have been made with butter, milk, salt and pepper, or do I just need to cook some potatoes and mash them up really well, adding nothing to the potatoes?
Hi Pati,
Sure you can use leftover potatoes.You might have to reduce the amount of salt and play a little bit with the flour depending on how wet are the leftover potatoes.
I know exactly who you were watching based on those ingredients, I don’t even need to look at your link….my finger reflexively changes the channel when she’s on. Many other shows are better.
Buns look good.
Saw your recipe for homemade hamburger buns (on FB) and had to visit. Your post was as good as the recipe! (So true…) With a leeeetle bit of effort and a few good ingredients, homemade is possible — and tastes better. Thank you!
I made the buns and they were so hard, i have no clue what went wrong. I did step by step.
I’m so sorry to hear that Stella. I’ve made them countless time and they turned out soft all the time.
I didnt have mashed potatoes ready so I quickly made some, should I want for them to cool before adding them?
Hi Lina,
yes, preferable use mashed potatoes that are not hot. Warm to room temperature preferably
Roxana
I did wait. Thanks so much for the quick feedback. I am on the second rise right now and they smell wonderful already. This was a great activity for my kids. They helped me roll them into balls. Thanks again. I have a feeling I will be making these a lot.
Lina
How do you get them shaped like that? Mine are more rounded and “poofy”. Any suggestions would b e appreciated. Thanks.
Hi Vicki,
I don’t have any tips on how to make the buns shaped like that. I usually make them round and they “puff” during baking. here’s the link to my guest post where I’m sharing step-by-step photos http://bakerstreet.tv/2012/06/bread-101-burger-buns/#.T-e1bfXheVU
Roxana
You made me drool… seriously… I can only imagine how freakin’ good these buns are! YUMMO!
Is it possible to do this in a bread machine? At least to get a dough ball? Just wondering if that would work.
Hi Lauren,
You can make the dough ball in the bread machine, just make sure it’s as soft and elastic as it should when done kneading.
Roxana
Cool! Thanks!!
Hey Roxana,
When making the dough for freezing when should I stop and freeze the dough for later use. Is it prior to the first rise or between the two rises? Thank you so much for your baking blog. I just made your sandwich bread at it is great. Thank you!
Bryan
Hi Bryan,
I would recommend wrapping the dough tightly in plastic wrap and place it in the freezer after the first rise. When you’re ready to bake with it, leave it at room temperature for an hour or so, until it softens and bake as directed.
And to answer your other question, I do not know any trick to make the crumb similar to the bread at the grocery store without adding preservatives.
Roxana
Thanks Roxana,
Thanks for the information on freezing dough. I often go to a french bakery to pick up croissants and a loaf of bread. I’m going to see if I can talk with the owner/baker and see if there is a natural way to soften the crumb instead with chemicals. If I get any tips out of this I’ll share it you. He makes a great crusty loaf with a crumb that is as soft as cotton fluff. I could, but won’t, eat the whole loaf without butter in one sitting. Thanks again!
Bryan
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