Potato Burger Buns

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Yield

9 buns

An easy and delicious recipe that is perfect for every type of burger.

2 3/4 cups All Purpose Flour

1/3 cup potato flour

1/4 cup dry milk powder

1/8 cup sugar

1 1/4 teaspoons kosher salt

2 teaspoons instant yeast

1/4 cup butter, softened

3/4 cup water, warm

1 egg, heavily beaten

1/4 cup milk or water

Add all dough ingredients to the bowl of a stand mixer. Mix on low speed for 10 minutes until smooth, pliable dough has formed.
Transfer dough to greased mixing bowl. Place the bowl inside bun bag or wrap with plastic wrap.
Place bowl in the oven with rack at position 1, set 85° in Proof Mode, which is found in the More menu. Proof for 35 minutes or until doubled in volume.
Using the scale, weigh the dough into separate 3 oz. pieces. To shape the dough pieces drag them one at a time in a circular motion on the countertop to eventually shape a tight ball. Gently press into a disc about 4 in. wide. Place onto a sheet tray that has been lined with nonstick sprayed parchment paper.
Once all of the dough pieces are shaped, place tray inside bun bag or wrap with plastic and return to oven still set to Proof Mode, let buns rise for 30 minutes or until doubled.
When buns have doubled in size remove from oven. Preheat oven to 350° convection. Once preheated remove bag/plastic wrap from tray, and gently brush buns with egg wash if using.
Place the tray into the oven. Bake for 17 minutes.
Let the buns sit for 15 minutes before serving.