Potato Brioche Burger Buns

Potato brioche burger buns have the classic light and savory profile of brioche, but pull an earthy sweetness from potato flour.  Butter and milk enrich the dough and give it a soft and pillow-like interior, with a tender crumb from the potato flour.  Egg washed to golden perfection and topped with sesame seeds, they’re definitely extra, but they’re also the ultimate upgrade to any burger.

Why Homemade Burger Buns?

Store bought burger buns are easy to come by and already have some variety, but the potato brioche burger bun combines components from several types of buns. The buns are sweet and savory, soft and crunchy when lightly toasted. My brother decided to make “next level” smash burgers for a family gathering and used special blends of ground beef from a local butcher, and a homemade burger sauce. The traditional “store bought” burger bun just wouldn’t do, so I got to work creating one that would better fit his vision.  He cut the buns in half and then toasted them on a griddle with a subtle scrape of butter. He stacked the smash burger patties on them, smothered the patties in gooey cheese, and topped with burger sauce.  Toddlers even ate them.  They were that delicious.

Tips for Getting Started on Potato Brioche Burger Buns

Homemade bread is easier than its reputation implies. Here are a few quick tips to guarantee the best results for homemade burger buns.

*Proofing yeast is the first step. Proofing yeast is not only necessary, but it's a good test to make sure that yeast is active and hasn't expired. Instant yeast doesn't require proofing, but has provided the best, and most consistent results.

*I highly recommend using a standing mixer with a dough hook attachment to knead and a paddle attachment to prep the dough. It's faster, and less physically taxing. The paddle can be used for kneading as well in a pinch. Kneading time with the mixer is 15-20 minutes, so this recipe is best suited for a stand mixer.

*Trap moisture in your dough as it rises by covering the mixing bowl with plastic. The plastic wrap contains the humidity so the dough doesn't get overly crusty when it bakes.

*Pre measure the ingredients for the whole recipe.

Order of Operations: Prepping the Dough

A simple order of operations makes this even easier. Potato Brioche Burger Buns are an enriched dough and require two proof times.

• First, proof the yeast. Add Instant yeast to lukewarm water (Dry Active yeast needs water warmed to approximately 112ºF-like warm bath water). Add a pinch of sugar from the measured amount for the recipe to activate the yeast. Set the bowl aside and the mixture will start to get foamy.
• In a separate bowl, add all dry ingredients: all purpose flour, dry milk powder, sea salt flakes, and potato flour. Stir to combine.
• Separate the yolk from 1 of the eggs and set aside the egg white for the egg wash.
• In the mixing bowl of the standing mixer, add whole eggs and egg yolk to room temperature, unsalted butter. Cream the butter and eggs until well combined. After that, mix in the activated yeast mixture.
• Next, slowly spoon the dry ingredients into the wet ingredients with the mixer turned on. Fully combine wet ingredients and dry ingredients before kneading.

Order of Operations: Knead the Dough

Once all ingredients are well combined, it's time to knead! Switch the paddle attachment to the dough hook attachment (or you can leave the paddle attachment).

Potato Brioche Burger Bun dough is sticky at first but will increase in elasticity as it is kneaded. Make sure to incorporate all of the dough into the kneading process. Scrape off any dough sticking to the sides of the bowl and use it. Kneading with the stand mixer takes 15-20 minutes. Do not cut the kneading time short, it's critical to the outcome of the recipe.

After kneading is complete, cover the stand mixer's bowl with plastic wrap and let the dough rest for 1 hour (this is the first proof).

Portioning and the Second Proof of the Buns

After the dough has proofed for an hour, uncover and weigh the dough. Weighing the dough guarantees equally sized portions.

*For full size potato brioche burger buns, divide the dough into 6 equally weighted portions.

*For slider size potato brioche burger buns, divide the dough into 12 equally weighted portions.

After portioning, roll the portions into round balls and place on a parchment paper lined cookie sheet. Cover with plastic and rest for another 40 minutes- 1 hour. Dough is fully proofed when it quickly bounces back after being poked. If the dough is left to proof much longer than an hour and does not bounce back at all after poking it, it is over-proofed. Don't panic. Over proofed dough is fixed by punching it back down, reshaping it, and proofing it again for the recommended amount of time. Prepare the egg wash as the end of the proofing time approaches.

Egg Washing and Baking the Potato Brioche Burger Buns

Preheat the oven to 375°F. Then, using the egg whites set aside from the wet ingredients, add water and whisk. After the second proof is done, uncover the dough. Use a pastry brush to brush the egg wash over the dough and distribute evenly. Sprinkle with sesame seeds and bake for 15 minutes. Potato Brioche Burger buns have a shiny, golden color when ready.

Pro tip: slice them in half and spread a very thin layer (a scrape) of butter on them and lightly toast on a griddle or frying pan before serving.

How to make Potato Brioche Burger Buns Video

Potato Brioche Burger Buns

What you'll need:

click photos for links!

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More Bread Recipes:

• SALTED HONEY BUTTER ROLLS
• HAWAIIAN SWEET ROLLS
• SOFT GARLIC HERB NAAN BREAD
• NEW ENGLAND STYLE ROLLS (HOT DOG BUNS)

ENJOY!

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