Ingrédients pour Big Soft Hamburger Buns
- 1 cup instant mashed potatoes
- 1 cup boiling water
- 2 1/4 teaspoons active dry yeast
- 1 cup warm water
- 1 cup small curd cottage cheese
- 1/2 cup granulated sugar
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon salt
- 4-5 cups all-purpose flour
- 1 cup peeled and cubed potatoes
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Big Soft Hamburger Buns? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Big Soft Hamburger Buns
- In a medium saucepan, combine 1 cup of peeled and cubed potatoes with 1 cup of boiling water. Cook until potatoes are tender, about 15-20 minutes.
- Drain potatoes, reserving about ¼ cup of the cooking liquid. Mash potatoes until smooth. Add enough reserved liquid to achieve desired consistency.
- Let the mashed potato mixture cool for at least 5-10 minutes.
- Meanwhile, in a large bowl, sprinkle 2 ¼ teaspoons of active dry yeast over 1 cup of warm water (105-115°F). Let stand for about 5 minutes until foamy.
- In the bowl of your stand mixer, combine the cooled mashed potatoes, yeast mixture, 1 cup of cottage cheese, ½ cup granulated sugar, ¼ cup vegetable oil, 1 large egg, and 1 teaspoon of salt.
- Gradually add 4-5 cups of all-purpose flour, one cup at a time, using the dough hook attachment on low speed, until a soft dough forms.
- Knead the dough with the dough hook on medium speed for 9-10 minutes, or until the dough is smooth, elastic, and no longer sticky. Add more flour, one tablespoon at a time, if necessary to reduce stickiness.
- Place the dough in a lightly oiled large bowl, turning to coat. Cover the bowl with plastic wrap and let rise in a warm place until doubled in size, about 1-1.5 hours.
- Gently punch down the dough to release air. Knead a few strokes.
- Divide the dough into 9 equal portions (about 3.5 oz each).
- Shape each portion into a smooth ball, tucking the top surface underneath.
- Place the buns 2 inches apart on a greased baking sheet, tucked sides down.
- Cover the buns loosely with plastic wrap and let rise until puffy, about 30-45 minutes.
- Preheat your oven to 350°F (175°C).
- Bake for 20-25 minutes, or until the buns are light golden brown.
- Remove the buns from the oven and transfer them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
23g
Fat
6g
Carbs
17g
