Nothing brings neighbors together quite like burgers hot off the griddle. These homemade potato buns bake up soft, fluffy and sturdy enough for juicy smash burgers piled high with your favorite toppings. Made with Potato Flakes and Unbleached White All-Purpose Flour, they're a backyard favorite for a reason.
Nothing brings neighbors together quite like burgers hot off the griddle. These homemade potato buns bake up soft, fluffy and sturdy enough for juicy smash burgers piled high with your favorite toppings. Made with Potato Flakes and Unbleached White All-Purpose Flour, they're a backyard favorite for a reason.
In a heatproof bowl, combine potato flakes and boiling water. Stir until smooth and fully hydrated. Let cool slightly.
In the bowl of a stand mixer, combine warm water, yeast and sugar. Let sit until foamy, about 5 minutes.
Add egg, potato mixture, flour and salt. Mix until dough begins to form. Add butter and continue mixing until smooth and elastic, 10–15 minutes.
Transfer dough to a lightly greased bowl. Cover and let rise until doubled in size, about 1 hour.
Divide dough into 9 portions. Shape into balls, flatten slightly and place on parchment-lined baking sheets. Cover and let rise until very puffy, about 45 minutes.
Preheat oven to 375°F.
Brush buns with egg wash and sprinkle with sesame seeds. Bake for 20–25 minutes, until deeply golden brown. Cool completely.
Divide ground beef into 3-ounce portions and gently shape into loose balls.
Prepare buns with desired toppings.
Heat a large stainless-steel skillet over high heat. Add beef and immediately smash into thin patties. Season with salt and pepper.
Cook until deeply browned, about 1 minute. Flip, top with American cheese and cook for 20 seconds more.
Stack two patties together on each bun. Add desired toppings and serve immediately.
Use 80/20 ground beef for the best flavor and crispy edges.
Toast the potato buns in butter before serving for extra flavor and texture.
