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Even Better Burger Buns


BetterBuns

For several years I have been making hamburger buns using a recipe I found on the King Arthur Flour website. These buns were quite good and we have enjoyed them very much.

A few months ago I bought a bag of potato flour and used a small amount of it in a recipe that I wanted to try. Since I had most of the bag left I was on the lookout for other recipes using this ingredient so I could use it up. In a recent King Arthur Flour catalog they included a new recipe for hamburger buns which calls for potato flour. I tried the recipe earlier this summer and both Rob and I have declared it to be our new favorite. I do add a couple of extra ingredients so I will post the recipe as I make it. I also usually double the recipe since they freeze well and I don't like to run out too quickly. If you do not use hamburger buns these would also make great dinner rolls.

Hamburger Potato Buns

2 1/2 to 3 cups bread flour
1/4 cup potato flour
1/4 cup dry milk powder
2 Tbsps. sugar
1 1/4 tsp. salt
2 tsps. yeast
1/4 cup butter, softened
1 cup lukewarm water
1 tsp. onion powder
1/2 tsp. dried onion

Combine ingredients and knead about 4 minutes to form a soft dough. Let rise about an hour or until doubled. Divide into 8-10 pieces, depending upon how big you like buns or rolls. Roll the dough into balls and then flatten to a bun shape on parchment lined pans. Let rise about 60 minutes. The buns should be light and puffy. Bake at 350 degrees for 15-20 minutes. Brush with soft butter. These freeze well and are delicious.


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1 Comment on “Even Better Burger Buns”

  1. #1 Deb
    on Sep 9th, 2016 at 6:53 pm

    I used to receive the King Arthur catalog and would always check out their recipes scattered inside. i haven’t seen a catalog in awhile now. Hannah sometimes makes hamburger buns as part of her Thursday baking bread days. I’ll look forward to your future post when you make it again.


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