{"id":16352,"date":"2018-12-09T16:47:58","date_gmt":"2018-12-09T23:47:58","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=16352"},"modified":"2022-11-25T10:37:18","modified_gmt":"2022-11-25T17:37:18","slug":"mashed-potato-hamburger-bun","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/mashed-potato-hamburger-bun\/","title":{"rendered":"Mashed Potato Hamburger Bun"},"content":{"rendered":"<h4><span style=\"font-size: 24pt;\">Grandpa&#8217;s Recipe<\/span><\/h4>\n<p><strong><span style=\"font-size: 18pt;\">For the dough<\/span><\/strong><\/p>\n<p><span style=\"font-size: 18pt;\"><strong>Ingredients<\/strong><\/span><\/p>\n<ul>\n<li><span style=\"font-size: 14pt;\">2 cups (255 grams) all-purpose flour<\/span><\/li>\n<li><span style=\"font-size: 14pt;\">1 cup (128 grams) bread flour<\/span><\/li>\n<li><span style=\"font-size: 14pt;\">1 large (or two medium) russet potatoes<\/span><\/li>\n<li><span style=\"font-size: 14pt;\">1\/4 cup (35 grams) nonfat dry milk<\/span><\/li>\n<li><span style=\"font-size: 14pt;\">2 TBL honey or light brown sugar<\/span><\/li>\n<li><span style=\"font-size: 14pt;\">1 1\/4 teaspoons salt<\/span><\/li>\n<li><span style=\"font-size: 14pt;\">1 large egg<\/span><\/li>\n<li><span style=\"font-size: 14pt;\">1 TBL instant yeast<\/span><\/li>\n<li><span style=\"font-size: 14pt;\">2 TB butter, melted<\/span><\/li>\n<\/ul>\n<p><span style=\"font-size: 18pt;\"><strong>Step by Step<\/strong><\/span><\/p>\n<ol>\n<li><span style=\"font-size: 14pt;\">Cut one large russet potato into medium sized pieces.<\/span><\/li>\n<li><span style=\"font-size: 14pt;\">Boil for 8 minutes in two inches of water.&nbsp; Reserve water for later use.<br \/>\n<\/span><\/li>\n<li><span style=\"font-size: 14pt;\">Put through potato ricer if you have one.&nbsp; If not, mash it.<\/span><\/li>\n<li><span style=\"font-size: 14pt;\">Add 2 TBL&nbsp; honey and 2 TBL butter<\/span><\/li>\n<li><span style=\"font-size: 14pt;\">Crack in one egg and 2 tsp kosher salt<\/span><\/li>\n<li><span style=\"font-size: 14pt;\">Add 1 TBL yeast and nonfat dry milk<br \/>\n<\/span><\/li>\n<li><span style=\"font-size: 14pt;\">Add 1 C warm potato water and mix well<\/span><\/li>\n<li><span style=\"font-size: 14pt;\">In the bowl of a stand mixer fitted with the dough hook, combine all the ingredients.<\/span><\/li>\n<li><span style=\"font-size: 14pt;\">Stir until combined &#8211; start on slow<br \/>\n<\/span><\/li>\n<li><span style=\"font-size: 14pt;\">If too dry, add a bit of potato water.&nbsp; If too wet or too sticky, add a bit more flour<\/span><\/li>\n<li><span style=\"font-size: 14pt;\">Turn the mixer on medium low speed and knead until a soft yet tacky dough forms, about 5 minutes.<\/span><\/li>\n<li><span style=\"font-size: 14pt;\">Dust counter with flour, and f<\/span><span style=\"font-size: 14pt;\">inish knead on the counter and form into a ball<\/span><\/li>\n<li><span style=\"font-size: 14pt;\">Drizzle oil into a glass bowl and cover surface so that dough will not stick<br \/>\n<\/span><\/li>\n<li><span style=\"font-size: 14pt;\">Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 45-60 minutes, or until it\u2019s almost doubled.<\/span><\/li>\n<li><span style=\"font-size: 14pt;\">Turn the dough onto a lightly greased surface, and roll a thick rope (about 2 inch diameter)<\/span><\/li>\n<li><span style=\"font-size: 14pt;\">Roll each piece into a ball.&nbsp;&nbsp;&nbsp; <\/span><span style=\"font-size: 14pt;\">Roll so that any seams are on the bottom<\/span><\/li>\n<li><span style=\"font-size: 14pt;\">Place the balls on a parchment-lined baking sheet, leaving about 2 to 3 inches between them and flatten gently.<\/span><\/li>\n<li><span style=\"font-size: 14pt;\">Cover and let rise until the buns have doubled in size 45 to 60 minutes minutes.<\/span><\/li>\n<li><span style=\"font-size: 14pt;\">Towards the end of the rising time, preheat the oven to 400\u00b0F.<\/span><\/li>\n<li><span style=\"font-size: 14pt;\">Put onto a sheet tray, spray the top lightly with PAM, cover and let rise 60 more minutes<\/span><\/li>\n<li><span style=\"font-size: 14pt;\">Brush with egg wash and sprinkle with poppy seeds just before putting into oven<br \/>\n<\/span><\/li>\n<li><span style=\"font-size: 14pt;\">Bake in oven at 400\u00ba for about 20 minutes &#8211; or until golden brown.<\/span><\/li>\n<li><span style=\"font-size: 14pt;\">Bake the buns for 25 to 30 minutes, or until they\u2019re light golden brown.<\/span><\/li>\n<li><span style=\"font-size: 14pt;\">Remove them from the oven, and brush them with melted butter, if desired.<\/span><\/li>\n<li><span style=\"font-size: 14pt;\">Transfer the buns to a rack to cool.<\/span><\/li>\n<li><span style=\"font-size: 14pt;\">Store buns, well-wrapped, at room temperature for several days or in the freeze for up to 2 months.<\/span><\/li>\n<li><span style=\"font-size: 14pt;\">To use frozen buns:&nbsp; Defrost to room temperature then reheat in a 300\u00b0F oven or toasted.<\/span><\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Grandpa&#8217;s Recipe For the dough Ingredients 2 cups (255 grams) all-purpose flour 1 cup (128 grams) bread flour 1 large (or two medium) russet potatoes 1\/4 cup (35 grams) nonfat dry milk 2 TBL honey or light brown sugar 1 1\/4 teaspoons salt 1 large egg 1 TBL instant yeast 2 TB butter, melted Step &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/mashed-potato-hamburger-bun\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Mashed Potato Hamburger Bun&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-16352","post","type-post","status-publish","format-standard","hentry","category-grandpas-private-collection"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/16352","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=16352"}],"version-history":[{"count":9,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/16352\/revisions"}],"predecessor-version":[{"id":22433,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/16352\/revisions\/22433"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=16352"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=16352"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=16352"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}