These fantastic homemade hamburger buns are perfectly moist, round, and golden brown for the best bun recipe for your …
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Potato Buns are THE BEST Buns; Change My Mind
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8:12 either there is a bug in the bowl or under it.😢
The best recipe I ever made ❤❤ my family loved it ❤
Can you hand kneed this recipe
Bug under the bowl at 8:11
What if you don't have a food mill or a ricer?
Where did you snag those plastic containers? Agree, that having those measurements is awesome.
Can we use AP flour. We don't get bread flour here
I have a steam oven. Should I use that instead of the pan of water in oven?
Why didnt you peel the potato pre-bake?
11:11 🖤
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
Lovely recipe. Came out perfect 👌. Thank you!
We make these all the time! We love them. ❤️ Thanks for the recipe
I 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!
Making 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.
Why is no one using instant mashed potatoes or potato flour?
Don't the mash potatoes and tangzhong serve the same purpose? Gelatinized starch to make it absorb more liquid?
I 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.
FYI : Video says Bread flour, recipe says All purpose Flour, made these on the weekend using bread flour- turned out great !
I'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
You are so correct. I eat hamburgers from a food truck and their potato buns are the best.
At home we'd call this idiotensicher. Beautiful results.
i need to make these and other recepies man 🙁 the only burger buns i ever made was wrong bruno albouze bevor years 😀 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 …
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 gelification on the surface, and save you a bunch of time.
all 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
I've became addicted to making bread. Thank you for this, I'm going to try them on the weekend.
why do you people make your hamburgers pathetically small lol
American'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.
Hello 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?
Baked potato should rest from 5 to 7 minutes… 😂😂😂
Can’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.
Your out of control with all this!!
Thanks for recipe 😀 Can you pls add the metric system please ? Thanks 😀
Nice 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.
These turned out great. Definitely a keeper. Thank ya
cut the potato in half and scoop out with spoon – much easiler than tryng to peel.
Thank you so much for sharing this recipe!!
Amazing!
I 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. ❤
Definetly gonna try this but Chef an alternative for the Russet as I am in the Netherlands what can I use?
Nice Chef! Baking always intimidates me, so I'm always hesitant. This looks really straight forward tho. Thanks for another awesome video!