Potato Burger Buns (Dairy and Egg-Free)
Finding great tasting whole grain burger buns made without additives, preservatives, dairy, and eggs is a challenge which is why I make my own. Sounds daunting but it isn’t because of two secret ingredients: mashed potatoes, which make bread products moist and delicious, and Bob’s Red Mill Egg Replacer (a natural leavening agent made from whole soy flour, wheat gluten, corn syrup solids, and algin (from algae)) which helps the dough rise and binds the ingredients together to make a light flavorful bun.
To make homemade potato burger buns, there are two tools that make the job very easy: a bread maker and a non-stick burger bun pan (which is also sometimes called a “mini round cake panel pan” or a “cinnamon roll pan.” Mine is made by the USA Pans Company and sells for about $22 on Amazon. Click here for more info.
- 1 baking potato (about 12 ounces; peeled and cut into 1 inch pieces)
- 110 ml (1/3 cup plus 2 tablespoons) potato water (the cooking water)
- 1 tablespoon Bob’s Red Mill Egg Replacer
- 2 tablespoons olive oil, plus a bit more to oil the bowl where the dough will rise
- 1 cup whole grain spelt flour
- 1-1/2 cups of unbleached all-purpose or bread flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 teaspoons rapid rise yeast
- Spray non-stick spray into the burger pun pan sections and set the pan aside.
- Place the chopped potatoes in a pot of cold water, bring to a boil, lower heat and simmer for 8-10 minutes until the potatoes are fork tender.
- Drain the potatoes over a bowl to catch the potato water. Take 1/3 cup plus the 2 tablespoons of the cooking water and place in the bread maker. Add the 2 tablespoons of olive oil, the sugar, salt, and Bob’s Red Mill Egg Replacer. Allow the mixture to cool for 15 minutes.
- While the water is cooling, mash the potatoes with a masher, fork or spoon and measure 1 cup of mashed potato and immediately add to the water in the bread maker.
- Sprinkle the flours over the liquid in the bread maker and then sprinkle the yeast in the center over the flour.
- Program the bread maker to a quick rise dough and allow the machine to mix and knead the dough for 10 minutes. Before the cycle is complete (before the rise cycle), remove the dough (it should be a bit sticky) and place in a well-oiled bowl. Roll the dough around so that the olive oil covers the whole ball. Cover the bowl with a kitchen towel and place in a warm place for about 1 hour. The dough should double in size.
- Punch the dough down and divide (gently tear) the dough into six pieces. Roll each piece into a ball and gently flatten to the size of a hockey puck and place into the burger bun pan. Cover and let rest for 30 minutes.
- Preheat the oven to 425 degrees.
- Bake for 15-16 minutes until light brown. Remove from the oven and allow to cool for 10-15 minutes before slicing.