Want to take your burgers to the next level? These sourdough potato and ale burger buns will do the trick. This recipe is from our friend Vindi, @vindiskitchen on Instagram. Vindi dedicated three years to studying baking/pastry making in Australia before becoming a baker and pastry chef. Currently a software engineer in Seattle, Vindi loves to bake in her spare time!

Sourdough Potato and Ale Burger Buns

Vindi, Tech by day/Baker by night | @vindiskitchen on Instagram

A flavorful bread roll leavened using 100%sourdough starter. The little ale used in the recipe gives it extra flavor. Not only do the potatoes add another layer, they also give this roll a softer crumb. You can use any starchy potato for this purpose – make sure to boil them until very soft. When mashing the potato, it’s okay to have a little lump left here and there. If you have rendered bacon fat, use that instead of the butter, as this will give the roll a smokey flavor.

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Ingredients

  

For the rolls:

• 400 g all-purpose flour +extra for dusting
• 100 g boiled potatoes mashed
• 1 tsp salt
• 80 g active fed sourdough starter
• 2 tbsp honey
• 40 g soft salted butter or bacon fat
• 1 small egg
• 50 g milk
• 40 g pale ale (beer)
• 50 g extra water (varies - see recipe instructions); you can save the water from boiling the potatoes and use it in the dough to elevate the potato flavor

To decorate:

• 1 egg beaten
• sesame seeds

Instructions

 

• To make the dough, put everything except water into a bowl of a stand mixer. Use the dough hook to mix the dough.
• Start mixing and add water gradually, as you might not need all the water.
• When everything starts to come together, continue to mix on low speed until a dough is developed (about 2 minutes).
• Scrape down the sides of the bowl. This dough might be a little sticky!
• Cover the bowl with a tea towel and let the dough rest for 15- 30 minutes.
• Mix the dough on medium for another minute or two, using flour to help release the dough from the sides of the bowl (should not take more than 4 minutes).
• Dump the dough onto floured surface and finish off kneading by hand. Use water or oil to lubricate your hands. Use slap and fold motion and use a little flour to help if necessary.
• Form the dough into a smooth ball and place in a glass bowl/container.
• Cover and place in a warm place for bulk fermentation (proofing). If using a Raisenne Dough Riser, place the container on the Raisenne Dough Riser, as it will help the dough bulk faster.
• After an hour into bulking, give the dough a coil fold. If in a cooler place, the total bulk may take about 4 hours or longer.
• Once dough has almost doubled in size, punch it down.
• Round up the dough to a tight ball. Place it in a container with a lid. Cover tightly and place in the fridge until next day.
• The next morning, take the container out and let it sit for about 5-10 minutes until the dough is soft.
• Then divide the dough into 8 equal pieces (roughly 100g each).
• Shape the dough pieces into rolls (dough balls).
• Once shaped, place on a tray lined with parchment and press rolls lightly to flatten them a bit.
• Spray a little water using a spray bottle (or use whatever method you usually do to generate steam).It’s okay to not have steam too!
• Bake for 10 - 12minutes and check on them. Rotate the tray if necessary.
• Reduce temperature to 400° F and bake for another 5-8 minutes. If they are not done, leave them in for another 5 minutes. The tops of the rolls should be golden brown, and they should be much lighter in weight. The bottoms should have a light browning as well.
• Once baked, let the buns cool down on a rack.
• Now they’re ready to serve. These will make the most delicious burgers!