At work, I always dreamed of making home made buns. Burger buns. And not the average burger bones. Most restaurants serve challah or brioche styled burger buns. I wanted a better burger bun What's that means? It's freshly baked. It's not too soft but fluffy enough to absorb the wonderful juices of a well-made burger. Recently, Simon Bowden, an English baker in NYC who posts on Instagram forwarded a recipe for a biga-version potato bun recipe. I adapted the recipe for sourdough. And then I put them to use with a batch of lamb burgers. Fantastic!
Jeremy your burger buns look fantastic! Would you care to share your formula? Cheers, Tia
Can I Your Sumptuous burger bun recipe please
Those look wonderful. Could you share your recipe please. Would love to try these
It’s up, nursing kidney stones at the moment, but I had to get this up for everyone..
Just posted after being off air…this a great formula adaption!
These look great! One question – how are the potatoes prepared?
I think I boiled or maybe roasted them…off hand I don’t remember, but they are a wonderful roll. And I even retarded the dough as my timing was strained…let them proof a good three hours and boom…they took off!
Thanks! If you boiled, did you use the water the potatoes were boiled in to make the dough? A few bakers I know are just gaga over potato water.
Yeah, I suppose you could…or roast potato in jacket then peel…starchier!