Super soft, but firm enough to support your burger and all the fixins! Sprinkle the tops with seeds to make them gourmet! Be the star of your next barbecue by bringing these fantastic buns!
- 2 1/4 teaspoons active dry yeast (one packet)
- 3/4 cup warm water, divided
- 1 teaspoon salt
- 2 teaspoons sugar
- 2 eggs (one for brushing the top of the buns)
- 1/2 cup mashed potatoes
- 1/4 cup olive oil
- 4 cups flour (bread flour is great if you have it)
- seeds of any variety (poppy, sesame, sunflower, pumpkin, etc.) (optional)
- butter and cornmeal (for greasing and dusting)
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Add yeast to 1/4 cup warm water and set aside to proof. Yeast should get frothy in 5-10 minutes.
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In a large bowl or stand mixer, add your sugar, salt, egg, mashed potatoes, 1/2 cup of warm water, and olive oil. Mix until everything is well-blended.
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Add your proofed yeast and mix again. Then add two cups of the flour and mix well using a dough hook on low speed (if using a stand mixer.)
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Once all that flour has been mixed in, add the other two cups of flour and continue to mix for 3-5 minutes until the dough becomes smooth and elastic.
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Cover the dough with plastic wrap or a tea towel and leave to rise until doubled.
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When dough has doubled in volume, punch down. Divide into 12 equal portions and form into balls.
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Grease your cookie sheet with butter and sprinkle with cornmeal. Place the buns on the cookie sheet and cover with a tea towel to let rise. (Plastic wrap can stick to the top of the buns).
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When rolls have almost doubled in size, preheat your oven to 375 degrees F.
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Brush the buns with a lightly beaten egg, then sprinkle with seeds.
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Bake for 20 minutes, or until golden brown. Let cool slightly before removing from the cookie sheet.