“Who does not love a delicious, squishy, rich, amazing bun?,” asks chef Nyesha Arrington, holding a Martin’s Potato Roll in her hand. On this episode of ‘Plateworthy,’ she attempts her own homemade take on the famous bun.
Using dehydrated potato, leftover potato water, and other ingredients similar to those in brioche dough, Arrington begins to add everything to her stand mixer. Once the dough is mixed, she rolls six pieces with her palm to create a dome shape, gives them an egg wash, and bakes them. Once they’re done, she rips one open to reveal the puffy dough and a wisp of steam.
While the buns are cooling, she prepares a simple smash burger. “Really this meat here is just a vessel for the burger bun,” she says before assembling the burger and taking a bite. “Hell yeah. For me this is the perfect cheeseburger. A little bit of cheese, ketchup, and an amazing bun.”
Check out the recipe below:
2 Eggs + 1 Egg Yolk
5 TBSP Granulated Sugar
2 TSP Kosher Salt
½ Cup Instant Mashed Potatoes
2.5 TSP Instant Dry Yeast
½ Cup Reserved Potato Water (Or ½ Cup Lukewarm Water)
¼ Cup Whole Milk
2 Cups AP Flour
2-3 1.5 oz Prime Beef Patties
Cheddar Cheese (Sliced)
- Preheat oven to 350 degrees.
- In a stand mixer, add instant dry yeast, whole milk and salt. Mix briefly.
- Slowly add in AP flour, sugar, instant mashed potatoes, lukewarm water and eggs. Mix until dough begins to form (should be tacky)
- Once dough has formed, add to a medium glass bowl, cover and let rest until doubled in size (approximately 1-2 hours)
- Once dough has risen, roll out onto a floured surface. Knead for 5-10 minutes.
- Cut off pieces of dough and begin to roll into small dough balls slightly smaller than a tennis ball.
- Place dough balls on a baking sheet, cover and rest for 1 hour or until doubled in size.
- Bake for 15-20 minutes or until dough is slightly browned on top and cooked all the way through. Let rest.
- Add seared beef patties, cheddar cheese, your favorite condiments and enjoy!