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RECIPE
9 INGREDIENTS11 STEPS1HR 45MIN

Potato Burger Buns

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These Potato Burger Buns are perfect for your messiest sandwiches, like sloppy joes, and sturdy enough to hold your hardiest bacon cheeseburgers. Great use for leftover mashed potatoes.
1HR 45MIN
Total Time

Cooking with Tovia

Learn to cook with Chef Tovia Gartenberg! You’ll find an assortment of recipes such as how to make Southern Fried Chicken to Gluten-Free Macaroni and Cheese!
GO TO BLOG

Ingredients

US / METRIC
Servings:
12
Serves 12
3 cups
or Bread Flour
1 1/4 tsp
1 cup
Warm  Milk
1/4 cup
1
Egg , beaten
1 Tbsp

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Nutrition Per Serving

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CALORIES
216
FAT
6.3 g
PROTEIN
8.8 g
CARBS
32.4 g

Cooking Instructions

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Step 1
Into a mixing bowl, add All-Purpose Flour (3 cup), Instant Dry Yeast (1 package), Salt (1 1/4 teaspoon), and Granulated Sugar (3 tablespoon). Mix to combine.
Step 2
Into a mixing jug, add Milk (1 cup), Unsalted Butter (4 tablespoon), and Egg (1). Beat together until well-combined.
Step 3
Pour the wet ingredients into the dry ingredients, then add the Mashed Potatoes (1/2 cup). Mix until a dough forms.
Step 4
Turn the dough out onto a floured surface. Knead for 8-10 minutes, adding more flour as needed.
Step 5
Place dough in a bowl. Cover and let rise for 45 minutes-1 hour, or until double in size.
Step 6
Push the air out of the dough. Separate it into 11 equal pieces, each about 92 grams. Roll them into balls and place them on a baking tray lined with parchment paper, about 1/2-inch apart. Push them down to flatten.
Step 7
Let dough rise for 20 minutes.
Step 8
Preheat oven to 375 degrees F (190 degrees C).
Step 9
Brush the tops with Milk (1 tablespoon).
Step 10
Bake for 15-20 minutes.
Step 11
Slice each roll in half to make buns. Use as desired.

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Nutrition Per Serving
Calories
216
% Daily Value*
Fat
6.3 g
8%
Saturated Fat
3.2 g
16%
Trans Fat
0.0 g
--
Cholesterol
29.1 mg
10%
Carbohydrates
32.4 g
12%
Fiber
3.8 g
14%
Sugars
4.7 g
--
Protein
8.8 g
18%
Sodium
316.6 mg
14%
Vitamin D
0.1 µg
0%
Calcium
45.1 mg
3%
Iron
1.7 mg
9%
Potassium
173.1 mg
4%
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