Big Soft Hamburger Buns {tried & true!}

Big Soft Hamburger Buns

These homemade buns have a wonderful light-textured soft interior and a delicate crust thanks to the inclusion of both mashed potatoes and cottage cheese. They are very easy to make in a KitchenAid stand mixer and so much better than store-bought buns! The recipe is from Sunset Breads (1995)

9-12 servings
2 hours 40 minutes 17 mins prep

1/2 cup instant mashed potatoes
1 cup boiling water
2 1/4 teaspoons active dry yeast
1/4 cup warm water
1 cup small curd cottage cheese
1/4 cup sugar
2 tablespoons vegetable oil
1 egg, slightly beaten
1 teaspoon salt
4-4 1/2 cups flour

Stir together potatoes and boiling water; allow to cool at least 5-10 minutes; meanwhile, sprinkle yeast over warm water; let stand about 5 minutes until foamy.
Stir together potato mixture, yeast mixture, cottage cheese, sugar, oil, egg, and salt; gradually stir in (KitchenAid stand mixer on low speed #1) flour until a soft dough comes together to form a smooth ball.
Knead 9-10 minutes (in KitchenAid stand mixer on medium speed #2) until dough is smooth, elastic, and no longer sticky; add more flour, one tablespoon at a time during the kneading process, if necessary to reduce stickiness.
Place dough into oiled bowl; cover bowl and place in a warm place; allow dough to rise (about 1 1/2 hours) until doubled.
Punch down dough and knead a few strokes to release air; divide dough into 9 (or 12 portions if you want to end up with not-quite-so-large buns) equal portions; with lightly oiled or floured hands, shape each dough portion into a ball, gently pulling and tucking top surface under until smooth.
Place formed buns 2 or more inches apart, tucked sides down, on a greased baking sheet; cover and allow buns to rise (about 30-45 minutes) until puffy.
Bake at 350° for 20-25 minutes, or until buns are light golden-brown; remove from oven and transfer to cooling rack.
NOTE: Makes nine 4 1/2 to 5-inch buns or twelve 3 1/2 to 4-inch buns which, once cooled, may be stored airtight in a plastic bag and refrigerated or frozen if desired.

I like this recipe, thank you.
And the pictures are great, too.

These look so good that I think I will make a big batch of these and freeze them for future use, Yummy.

These are great and I’m sure you will agree that they are better than any buns sold in the grocery stores.:wink:

Bumping for the newbies.

Tried this out and they turned out great! Thanks a ton!

I made these today too and they are so much better and they didn’t fall apart like the store bought ones. I will never buy hamburger buns again or hot dog buns for that matter as I will just shape them differently for hot dogs. Thank you so much.

You are very welcome. I haven’t made these in a while, and I think its time to make more. They don’t even compare with store bought do they?? I love em!

Just for the helluvit I made these in 2 (10 X 4 inch) bread loaf pans instead of as buns and the result was great. The bread has a nice soft texture and made great toast this morning.

Wow…these recipe and photos made me starve like anything…thanks for posting…i will try it for sure.