Burger Buns

Nadia Galinova
Translated by
Nadia Galinova
Burger Buns
Image: marcheva14
1 / 2
20 min.
20 min.
40 min.
"The way to making the perfect burger goes through making the perfect burger buns"


  • potatoes - 9 oz (250 g)
  • salt - 1 tsp.
  • dry yeast - 1 tsp.
  • warm milk - 2/3 cup (150 ml)
  • sugar - 0.7 oz (20 g)
  • white flour - 1.1 lb (500 g)
  • butter - 2.6 oz (75 g) at room temperature
  • sesame seeds

How to cook

Oven - 390°F (200°C)

Flat baking pan covered with baking paper.

You will work with a mixer, but it is quite possible to knead the dough by hand.

The potatoes are cleaned, washed and cut into larger cubes. Place them in a pot with enough salted water to boil for 25 minutes.

Strain them and place them back into the pot with the hob completely off, but still hot, to evaporate any residual liquid, by shaking several times to prevent them from sticking. Using a potato press, mash them into a puree.

Pour the flour, yeast, salt and sugar into the bowl of the mixer. A well is formed in which the egg is cracked, the butter is added and only 5.3 oz (150 g) of the cooled mashed potatoes.

Only 5.3 oz (150 g) of puree, because one part of the weight got removed during peeling, another during boiling and straining and for this recipe the exact weight is used. There is about 1 tablespoon of puree left, which is not a problem.

Add the warm milk in a trickle and mix at medium speed on the mixer for about 3 minutes. If the dough is drier, you can add 3 to 5 tsp. of water, but it should be soft without sticking to the fingers. The resulting dough is soft, fluffy, which does not stick to the fingers at all and has a pleasant waxy color.

Remove it from the mixer, form it into a nice ball, place it in a lightly greased bowl and leave it to rise for about 60 minutes.

The risen dough is removed and placed on a large board / countertop and lightly kneaded and if necessary the board is sprinkled with a little flour.

It is formed into a roll and divided into 10 equal pieces, for convenience I used a measuring tape. Balls are formed from the pieces of dough and in order for them to turn out well, the dough is carefully pulled out with your fingers to its lower side and from the top it is smoothed out from the pulling. It can be slightly stretched out on a countertop, working mainly with the wrist.

Arrange them in the baking pan at a distance from each other. Each ball is pressed to make a bun.

Cover them and leave them to rise for about 40 minutes. The risen balls of dough are spread with egg yolk. I used an egg white for spreading and sprinkled with sesame seeds.

Bake the small burger buns at 390°F (200°C) for about 20 minutes, until they aquire a golden color.

The burger buns are ready.


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