Light and fluffy Hamburger Potato Buns are enriched with whole wheat flour for hearty whole-grain flavor and perfect springy texture. Heads above store-bought rolls. They are tender and moist but sturdy enough for all your favorite fillings. Vegan and refined sugar-free.
Whisk 1 TB flaxseed meal and 3 TB water together in a small bowl. Let sit while preparing other ingredients.
Dissolve yeast
Add ½ cup lukewarm water to the stand mixer bowl and stir in 2 TB coconut palm sugar. Sprinkle 2 tsp. active dry bread yeast on top and let bloom for several minutes.
Mix dough
Add the thickened flax egg to the yeast and water mixture once it's bloomed. bowl. Add ¾ cup cold leftover mashed potatoes, 1 tsp. sea salt, and 2 TB softened plant-based butter Beat briefly with a whisk attachment to blend.
Stir 1 cup organic stone-ground whole wheat flour, (125 grams) and 1 ¼ cups organic all-purpose flour, (162 grams) together in a separate bowl.
Remove whisk attachment from mixer. Add all the flour. Stir flour in with a spoon until mostly absorbed. Attach a dough hook to mixer. Begin kneading dough on medium speed. If you have a Kitchen Aide mixer use the "4" setting.
If flour remains at bottom of bowl after the first minute or two of mixing, add 1 to 2 teaspoons of water. Press hook into center of dough if necessary.
On the other hand, if dough is too wet and doesn't form a ball, add 1 tablespoon of flour at a time. Avoid adding too much flour.
Knead a total of 6-7 minutes. After kneading, dough will be moist, sticky and formed a soft ball.
First Rise
Oil a large bowl or rising bucket and scrape the kneaded dough into it. Cover and let rise until more than doubled. This can take anywhere from 45-90 minutes, depending on your climate.
Second Rise
Flip and press the dough down inside the bowl with a spatula. Let rise again until almost double.
Preheat Oven and Shape Buns
Pre-heat oven to 350 degrees.
Oil your hands and a countertop. Turn the dough out onto the counter and shape gently into a disc. Divide into 6 equal pie-shaped wedges. Shape each piece into a round ball, tucking tightly and pinching dough under at the bottom. Place on a large cookie sheet lined with parchment paper. Oil fingers and press each bun down to flatten about ½ - ¾ an inch tall.
Add optional topping
Mix 1 tsp. coconut palm sugar with 2 tsp. water and brush tops of buns. Mix 2 tsp. sesame seeds with 1 tsp. wheat bran. Sprinkle tops of moistened buns. Cover buns with an inverted cookie sheet.
Final Rise and Baking
Let the buns rise until puffed and not quite doubled in size, about 20 minutes. Place the baking sheet on the middle rack in the oven. Bake for 23 minutes or until golden brown. Remove from the baking sheet and cool on a rack.
Notes
Make flax egg first to give it time to thicken.
Mashed potatoes should be cold or at room temperature before adding.
Measure flour accurately with a kitchen scale for best results since flour brands vary.