:bread: Hamburger Potato Buns

🥘 Ingredients

• King Arthur Unbleached All-Purpose Flour 3 cups
• potato flour ¼ cup
• nonfat dry milk ¼ cup
• granulated sugar 2 Tbsp
• table salt 1 ¼ tsp
• instant yeast 2 tsp
• unsalted butter 4 Tbsp
• lukewarm water 1 ¼ cups
• melted unsalted butter 1 Tbsp

1. 1

   Combine all of the dough ingredients: King Arthur Unbleached All-Purpose Flour (360 g), potato flour (46 g) (or 1/2 cup (43 g) dried potato flakes), nonfat dry milk (28 g), granulated sugar (25 g), table salt (8 g), instant yeast , unsalted butter (57 g) (at room temperature), and lukewarm water (284 g). Mix and knead them — by hand, mixer , or bread machine — to make a soft dough.
2. 2

   Place the dough in a lightly greased bowl , cover, and let rise in a warm place for 1 hour , or until it's almost doubled in bulk.
3. 3

   Turn the dough onto a lightly greased surface, gently deflate it, and divide it into 6 pieces. Roll each piece into a ball.
4. 4

   Place the balls into the greased cups of a hamburger bun pan , flattening gently. Or place them on a lightly greased or parchment-lined baking sheet , leaving about 2" to 3" between them; flatten gently.
5. 5

   Cover and let rise until the buns have doubled in size, 1 to 1 ½ hours . Towards the end of the rising time, preheat the oven to 350°F.
6. 6

   Bake the buns for 15 to 20 minutes , or until they're light golden brown.
7. 7

   Remove them from the oven , and brush them with melted unsalted butter (14 g), if desired.
8. 8

   Transfer the buns to a wire rack to cool. Store buns, well-wrapped, at room temperature for several days; freeze for longer storage.