Homestyle Milk and Potato Burger Buns
Homestyle Milk and Potato Burger Buns
There's something magical about walking into a neighborhood bakery and being enveloped by the aroma of freshly baked bread. Philadelphia's Merzbacher's Bakery has mastered this experience, particularly with their renowned milk burger buns. Today, we're creating a homage to these pillowy-soft rolls that have become a staple of Philadelphia's culinary landscape.
The addition of mashed potatoes might seem unusual in a bread recipe, but this age-old technique yields incredibly tender results. The potato's starch molecules help retain moisture, while the milk creates a rich, golden-brown crust. These buns stay fresh longer than traditional rolls and provide the perfect canvas for your favorite burger creations.
The Science Behind Potato Bread
The secret to these exceptional buns lies in the humble potato. When incorporated into bread dough, potato starch gelatinizes at a lower temperature than wheat flour, creating a more tender crumb structure. Additionally, the potato's natural sugars provide extra food for the yeast, resulting in a more vigorous fermentation and enhanced flavor development.
Recipe Details
Prep Time: 3 hours (including rising)
Cook Time: 17-20 minutes
Total Time: 3 hours 20 minutes
Yield: 10-12 burger buns
Ingredients
For the Potato:
1 medium Yukon Gold or Russet potato, roasted, peeled and mashed
For the Tangzhong (Roux):
2 tablespoons bread flour
¼ cup whole milk
¼ cup water
For the Yeast:
1 packet active dry yeast
½ cup whole milk
¼ cup water
2 tablespoons sugar
For the Dough:
3 ¾ cup + 2 tablespoons bread flour
3 ⅓ tablespoons granulated sugar
1 ½ teaspoons salt
2 large eggs (1 for dough, 1 for egg wash)
6 tablespoons unsalted butter, softened
sesame seeds, everything bagel seasoning or any topping (optional)
Instructions
Poke some holes in a rinsed baked potato and bake in a pan or on a cookie sheet tray lined with parchment paper and bake at 400° for 60 to 70 minutes.
Make the tangzhong. Add the ingredients to a medium-sized pot and whisk until smooth and combined.
Place the pot over low heat while constantly whisking until the mixture becomes a very thick paste, which takes about 7-10 minutes. Set it aside to cool to room temperature.
Once the potato is done baking, remove it from the oven and let it rest for 5 to 7 minutes to cool. Then peel it and run it through a ricer or food mill. Set it aside.
In the bowl of a stand mixer, whisk together the warm milk (112° to 115°) water (112° to 115° 2 tablespoons of the sugar, and active yeast until well combined. Let it sit until yeast foam has formed, which takes about 5 to 7 minutes.
In the meantime, whisk together the flour, sugar, and salt until combined.
Once the yeast foam has formed transfer the bowl to a stand mixer with the hook attachment and turn it to low speed. Then add in the mashed potato and then slowly add in the flour mixture.
Then, immediately add in the egg and tangzhong and mix on low to medium speed.
Once the dough starts to pull away from the bowl and adhere to the hook, add in the 6 tablespoons of softened unsalted butter in 3 batches. Incorporate 2 tablespoons of butter at a time.
The dough is done when it has cleaned up the sides of the bowl.
Transfer the dough to an airtight container with a lid and let it sit in a warm place for 1 ½ hours.
Next punch down the dough and divide them into 10 equal-sized balls about a heaping ½ cup packed or 125 grams each.
Fold and shape the dough in balls by pushing the center of it through the middle, creating a taught ball.
Place 5 on a sheet tray lined with parchment paper and cover with a kitchen towel for 1 hour.
Add water to a small pan and place it on the bottom rack in the oven and then preheat the oven to 375°
Beat the remaining egg with a splash of heavy cream for egg wash. Gently brush the buns with egg wash and sprinkle with sesame seeds if desired. Bake for 17-20 minutes, rotating the pan halfway through, until deeply golden brown. The internal temperature should reach 190°F .
Transfer to a wire rack and let cool completely before slicing.
Storage Notes
These buns stay fresh at room temperature in an airtight container for up to 3 days. They can be frozen for up to 1 month. Thaw at room temperature and briefly warm in a 350°F oven to refresh.
Tips for Success
Use Yukon Gold potatoes for their buttery flavor and medium starch content
Ensure all ingredients are at room temperature before beginning
Don't skip the egg wash – it creates that characteristic glossy finish
Allow the buns to cool completely before slicing to prevent the crumb from becoming gummy
Whether you're recreating a taste of Philadelphia at home or simply seeking the perfect hamburger bun, these milk and potato rolls deliver exceptional results. Their tender crumb, subtle potato flavor, and beautiful golden crust make them worthy of your finest burger creations.
