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Fresh Milled Potato Hamburger Buns

I loved these buns so much. They were soft, fluffy, had a nice bounce when you squished it. And they didn't taste like a whole grain bun at all. Usually potato bread is sweet, but this one is not sweet. If you want it sweet, you can add 2 tbsp of sugar to the recipe. I loved the texture of these hamburger buns.


Fresh Milled Potato Hamburger Buns

makes 10 buns


1 cup of warm potato water

1/2 cup plain water

1/4 cup honey

1/3 cup olive oil

1/2 cup pureed white potatoes

1/2 tbsp salt

1 cup hard red berries

1 tbsp gluten

1 1/2 tbsp yeast

sesame seeds (optional)

Egg wash:

1 egg

1 tbsp egg whites or 1 egg white


Peel, dice, and boil 1 large russet potato in 2 cups of water until tender. Drain water into a measuring cup for 1 cup of potato water. Take the potatoes, and puree them in a food processor until very smooth. It will look like glue. Measure out 1/2 cup.

Mill the kamut and wheat berries on the bread setting. In a large mixing bowl or stand mixer, add the potato water, water, honey, salt, olive oil, and pureed potatoes. Mix until combined. Add the flour, gluten, and yeast to the mixture. Knead the dough for 6-8 minutes. Dough will seem sticky, but you should be able to peel it from the sides. Cover with a towel , these are my favorite ( I make them ☺️), and let it rise for 45 minutes to an hour, or until doubled in size.

After the first rise, preheat the oven to 375 degrees. Punch the dough down and dump out onto a floured work surface. Pinch off 100 grams of dough for each bun. Pinch and tuck to shape into balls. 80 grams of dough for a smaller burger.

Use your hands to lightly press the dough out to the size of hamburger bun that you want. You don't have to de-gas the dough, so lightly press it into a disk shape. Put them on a cookie sheet, this one is my favorite. Cover and let the dough rest about 15 minutes. Make the egg wash by whisking the ingredients together. Brush the buns with the egg wash, sprinkle sesame seeds on top.

Bake for 18-20 minutes or until the internal temperature reaches 190 degrees.

Here is a short video tutorial!


- Michal


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2 comentários

27 de jan.

Do you mind sharing how many cups of flour instead of berries, please. Thank you!


Sarah Seedorf
Sarah Seedorf
23 de jan.

Made these buns this morning. Wow, they are beautiful! Soft and fluffy, yet studry enough for a hamburger. Thank you for another great recipe!

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