Hamburger Potato Buns

I'm pretty convinced that potato breads are the best breads ever. These hamburger buns did not disappoint. They are soft yet still sturdy enough for a juicy hamburger and so so delicious. They taste extra buttery even though there isn't any butter in the dough. I am already planning on making these as sliders next weekend. I rarely re-make a recipe that quickly but these are so good that they are going into the permanent rotation. 

This month the Bread Bakers are celebrating BBQ season. Scroll down to see what you're serving at your next barbecue. 

Hamburger Potato Buns

Yield: 6 buns

Ingredients

3 cups all-purpose flour

1/2 cup dried potato flakes

1/4 cup milk powder (dry milk)

2 tablespoons sugar

2 teaspoons yeast

1 /4 teaspoons salt 

4 tablespoons oil

1 cup water

Topping

Melted butter

Directions

Whisk together flour, potato flakes, milk powder, sugar, yeast and salt. Add the oil and water to make a soft dough. Knead until it forms a soft dough. The dough should not be sticky. If it is sticky, add a bit more flour. 

Place in a greased bowl, cover and place in the refrigerator overnight. You can also bulk ferment at room temperature but I prefer the flavour of a cold overnight rise. 

When the dough is ready, divide it into 6 equal pieces. Place each about 2 to 3 inches apart on a greased or lined baking pan. 

Allow to proof at room temperature until doubled and puffy. This could take an hour or so depending on the temperature of the room. 

Just before the buns are doubled, preheat the oven to 350 F. 

Bake the buns 20 to 25 mins or until they are lightly golden. 

Remove and brush with melted butter. 

Cool and devour

Notes

• Add just enough water to form a soft dough. If you're in a warm climate, hold back on some of the water. If it's cold, be prepared to add a little more water. 
• Adapted from King Arthur Baking

 

• A Day in the Life on the Farm: Texas Toast starting with Homemade English Muffin Bread
• Food Lust People Love: Cheesy Skillet Cornbread
• Karen’s Kitchen Stories: Homemade Ciabatta Garlic Bread
• Palatable Pastime: Traeger Bacon Cornbread
• A Messy Kitchen: Sweet Corn Muffins
• Sneha’s Recipe: Homemade English Muffins
• Passion Kneaded: Hamburger Potato Buns

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

Zucchini Oat Muffins - #MuffinMonday

I spotted zucchini in my supermarket the other day, bought a couple and then promptly forgot about them. So glad I remembered about them before they went bad and could use one for this muffin and use the rest in a stir-fry. Thanks to the zucchini, the muffins are extremely moist. My brother said they tasted "expensive". Haha. I'm not sure what that means but I do know that he loved them. They were great to have on hand throughout the week. 

Remember to scroll down to see the other muffins on the table today. 

Zucchini Oat Muffins

Ingredients

1 cup milk 

1 teaspoon vinegar

1 cup rolled oats

1 egg

1/2 cup sugar

1/2 cup oil 

1 cup + 2 tablespoons flour 

1 teaspoon baking powder 

1/2 teaspoon baking soda 

1/2 teaspoon salt 

1 teaspoon cinnamon 

1/4 teaspoon nutmeg 

3/4 cup grated zucchini

1/2 cup raisins

Directions

Combine milk, vinegar, and oats in a large bowl and let stand for at least an hour. 

Preheat oven to 375 F and line a muffin pan with cupcake liners or grease thoroughly. 

Whisk egg, sugar, and oil into the flour mixture. Gently fold in the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Don't overmix - just mix until there are only a few streaks of flour remaining. Next, fold in the zucchini and raisins - again, being careful not to overmix. 

Scoop the batter into the prepared muffin pan. 

Bake for 15 to 20 minutes or until a toothpick inserted into a muffin comes out clean. 

Cool and enjoy. 

• Buttermilk Crumb Muffins from Karen's Kitchen Stories
• Magdalenas from A Day in the Life on the Farm
• Small Batch Cheddar Muffins from Food Lust People Love
• Zucchini Oat Muffins from Passion Kneaded

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday, can be found on our home page

Garlic Cloverleaf Rolls - #BreadBakers

Look at me being "seasonal" - clover leaves this close to St Patrick's Day in the US. Completely accidental. This month, the bread bakers are baking with alliums. After lots of back and forth, I settled on these cloverleaf rolls. I fully intended on using onions or escallions but I like what I like. So here we are with garlic instead of onions and clover leaf-shaped rolls instead of one of the myriads of other shapes in my head. 

Be sure to scroll down to see the other yummy allium-themed breads that we have for you today.  Thanks for hosting, Karen! 

Garlic Cloverleaf Rolls (4 Leaf Clover Roll)

Garlic Cloverleaf Rolls

Ingredients 

Dough

400 g (3 1/3 cups) flour

2 tablespoons sugar

2 teaspoons instant yeast

1 teaspoon salt

1/2 teaspoon garlic powder (some cloves of roasted garlic)

3/4 cup of milk

1 egg

3 tablespoons butter, softened

Topping

3 tablespoons melted butter 

3 cloves garlic, minced

pinch salt 

pinch of dried basil

pinch of dried oregano

Directions

Whisk together flour, sugar, instant yeast, salt, and garlic powder. Next, add in the milk, egg, and softened button. Knead until it forms a soft, tacky dough. If the dough seems dry, splash in some more milk. If it is very sticky, add a little flour. 

Place in an oiled bowl. Cover and allow to bulk ferment at room temperature until doubled. My preferred method is to bulk ferment in the fridge overnight. 

While the dough is doing its thing, whisk together all the ingredients for the topping. 

When the dough is ready, brush 12 cups of a muffin pan with some of the garlic butter. Divide the dough into 12 equal parts then divide each part into 3. You should have 36 pieces Roll each into a small ball and place three balls in the prepared muffin pan. 

Loosely cover and allow to rise until puffy. They rise pretty quickly, so remember to preheat your oven to 350 F before they are ready. 

Brush with garlic butter and bake 15-18 minutes or until golden. Remove from the oven and brush with more butter. Cool and enjoy. 

 

• French Onion Soup Rolls from Food Lust People Love
• Garlic Cloverleaf Rolls from Passion Kneaded
• Garlic Confit Focaccia from What Smells So Good?
• Gluten-Free Millet Chives Flatbread (Bajra chives Paratha) from Cook with Renu
• Moroccan Rghaif from Sneha’s Recipe
• Onion and Bay Loaf from A Messy Kitchen
• Onion Garlic Loaf from Ambrosia
• Onion Lover Rolls from A Day in the Life on the Farm
• Scallion and Sesame Rolls from Karen’s Kitchen Stories
• Whole Wheat Onion Kulcha from Magical Ingredients

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.