Whole Wheat Flour Potato Burger Bun Recipe

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Integralisimo proposes you to make this whole wheat flour potato burger bun. You will see how easy and practical it is to make these buns without a mold with this simple but exquisite recipe. Ideal bread for all kinds of burgers, whether meat, fish, vegetarian or vegan. Cheer up for this 100% whole wheat version!

Let’s talk about the recipe:

Preparing these whole wheat breads is simple because it does not have a great complication in terms of its preparation, and it has more than one advantage. The ingredients used are just a few, frequently used and easy to find in any market. In addition, you can change any of them according to preference or need with without inconvenience.

About the ingredients:

At Integralisimo, the whole wheat flour used is 100% organic whole wheat, finely ground (unless it is mentioned). In general, depending on the brand, it can absorb more or less liquid. For this reason I recommend incorporating the liquids gradually. As a result, keep in mind that the smaller the volume, the smaller the final product.

The potato is used in the form of a purée to integrate into the dough. So if you have a bit of purée leftover from a previous meal, it would be a great way to recycle it. Also, you can use dehydrated potato flakes as an alternative. However, it will be cheaper to make the puree than to buy the flakes.

Another ingredient in this recipe is the egg, which makes these buns fluffy and soft. Although, if you prefer hamburger buns with a slightly more rustic texture, or you are allergic to eggs, you can opt for another of my recipes by substituting part of the whole wheat flour for potatoes. I leave the link here.

Even though the fat in this opportunity is butter because it provides softness, you can replace it (see notes) with margarine, sunflower oil, olive oil, coconut oil, etc. Even so, depending on what fat is used, it can change its texture and final flavor. Therefore, always keep in mind the type and class of ingredients when preparing a specific recipe.

About the shape of the buns:

Pre kneading makes the dough taut and is a bit difficult to work with. So letting the dough rest for a few minutes would help it relax. Once rested, divide the dough into equal parts and make small round buns. With the quantity of this recipe, 6 buns of approximately 110 g / 0.242 lb / 3.53 oz each were obtained (standard size).

To shape these buns, you do not need a special mold. In fact, I did not use any at all in this recipe. For this, only a little patience is required because each portion of dough should be balled, leaving them as smooth and round as possible. Then they are placed in a baking dish with the closure of the dough facing down. This way they won’t warp during baking.

About Cooking:

Before baking these hamburger buns, you can brush them with gilding (mixture of egg and milk). Also, sprinkle with sesame seeds. Baking takes a few minutes and is recommended not too long to prevent the buns from drying out. As soon as they begin to brown, remove the baking tray from the oven.