Big Soft Hamburger Buns Recipe

Ingredients for Big Soft Hamburger Buns

• Instant Mashed Potatoes
• 1 cup boiling water
• Active Dry Yeast
• 1 cup warm water (105-115°F)
• Small Curd Cottage Cheese
• ½ cup granulated sugar
• Vegetable Oil
• 1 large egg
• 1 teaspoon salt
• 4-5 cups all-purpose flour

How to Make Big Soft Hamburger Buns

1. 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.
2. Drain potatoes, reserving about ¼ cup of the cooking liquid. Mash potatoes until smooth. Add enough reserved liquid to achieve desired consistency.
3. Let the mashed potato mixture cool for at least 5-10 minutes.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. Gently punch down the dough to release air. Knead a few strokes.
10. Divide the dough into 9 equal portions (about 3.5 oz each).
11. Shape each portion into a smooth ball, tucking the top surface underneath.
12. Place the buns 2 inches apart on a greased baking sheet, tucked sides down.
13. Cover the buns loosely with plastic wrap and let rise until puffy, about 30-45 minutes.
14. Preheat your oven to 350°F (175°C).
15. Bake for 20-25 minutes, or until the buns are light golden brown.
16. Remove the buns from the oven and transfer them to a wire rack to cool completely.