This Friday, I propose you to make this whole wheat potato burger bun. You will see how practical it is to make these buns without a special mold with this simple but exquisite recipe. Ideal bread for all kinds of burgers, whether meat, fish, vegetarian or vegan. Cheer up for this 100% whole wheat version!
Let’s talk a bit about the recipe:
Preparing these whole wheat breads is simple because it does not have a great complication in terms of its preparation, and it has more than one advantage. The ingredients used are just a few, frequently used and easy to find in any market. In addition, you can change any of them according to preference or need without inconvenience.
About the ingredients:
At Integralisimo, the whole wheat flour used is 100% organic whole wheat, finely ground (unless it is mentioned). In general, depending on the brand, it can absorb more or less liquid. For this reason I recommend incorporating the liquids gradually. As a result, keep in mind that the lower the volume, the lower the final product.
The potato or potatoes, as they are often called in other countries, is used in the form of a purée to integrate into the dough. So if you have a bit of puree leftover from a previous meal, it would be a great way to recycle it. Also, you can use dehydrated potato flakes as an alternative. However, it will be cheaper to make the purée than buying the flakes.
Another ingredient in this recipe is the egg, which makes these breads fluffy and soft. Although, if you prefer burger buns with a slightly rustic texture, or you are allergic to eggs, you can opt for another of my recipes by substituting part of the whole wheat flour for potatoes purée. The link here.
Although the fat in this opportunity is butter because it gives it softness, it can be replaced (see notes) with margarine, sunflower oil, olive oil, coconut oil, etc. Even so, depending on what fat is used, it can change its texture and final flavor. Therefore, always keep in mind the type and class of ingredients when preparing a specific recipe.
About the shape of the buns:
Pre kneading makes the dough taut and is a bit difficult to work with. Therefore, letting the dough rest for a few minutes helps to relax. Once rested, divide the dough into equal parts and make small round buns. With the quantity of this recipe, 6 buns of approximately 110 g / 0.242 lb / 3.53 oz each were obtained (standard size).
To shape these buns, you do not need a special mold. In fact, I did not use one in this recipe. For this, it just takes a little patience because each piece of dough will need to be rounded to make them as smooth and round as possible. Then they are placed in a baking dish with the closure of the dough facing down and do not open while baking.
About cooking:
Before baking these burger buns, you can brush them with gilding (mixture of egg and milk). Also, sprinkle with sesame seeds. Baking takes a few minutes and is recommended not too long to prevent the buns from drying out. As soon as they begin to brown, remove the baking tray from the oven.
Do you have any questions or suggestions? Write a comment at the end of this recipe 👇
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