Burger Bun

BUN:

• 200g (or 3/4 cup) warm water (86F/30C)

• 70g (or 1/3 cup) sugar

• 2 egg (save one egg for egg wash to spread over buns before baking)

• 75g (or 5 1/2 Tbsp) melted butter

• 8g (or 2 1/2 tsp) instant yeast

• 15g (or 1 3/4 Tbsp) dough conditioner

• 150g (or about 1 cup) mashed potatoes or sweet potato

• 625g (or 5 cups) bread flour (11.7% protein)

• 12g (or 2 tsp) salt

• Sesame seeds, Poppy seeds or Everything Bagel (untoasted) - optional

Measure water, yeast, sugar, mashed potatoes, butter, flour, and salt into bowl of stand mixer fitted with dough hook. Mix on low for 3 minutes until combined. Increase to high speed for 5 minutes until gluten is developed and dough can be gently pulled without ripping. Cover and let ferment at room temperature for 90 minutes.

Flip onto floured work surface and divide into 12 (100g) pieces of dough.  Shape dough balls into round balls.  Place on a sheet tray prepared with an oiled piece of parchment, seam side down.  Cover dough balls and allow to proof at room temp for 45 minutes.

Preheat oven to 400F/204C.  

Brush dough balls with egg wash.  Cover with poppy seed or sesame seed (or Everything Bagel).  Load into preheated oven and bake for 15 minutes.  

Slice and toast/grill to get a little color on the bun before burgering.