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Potato Buns:

½ c mashed potatoes (room temp)

4 c bread flour (bread or AP)

10 g active dry yeast

3 Tbsp granulated sugar

2 tsp salt

4 Tbsp or ¼ c unsalted butter (softened)

1 large egg (room temp)

1 c milk (room temp)

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Patties:

1 lb 80/20 hamburger meat

Cheese

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Sauce:

Yellow mustard

Sour cream

Mayo

Sweet relish

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Assembly:

Lettuce

Sliced tomato

Sliced onion, ideally caramelized

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Potato Buns:

1. Add all ingredients to stand mixer in order. Mix on med-low speed until everything comes together into one mass.

2. Reduce speed and knead until smooth and elastic (10-12 mins) should stretch thin without tearing.

3. Transfer dough to the counter and shape into smooth ball.

4. Scrape the bowl and add some oil. Swirl dough around and coat with oil. Cover and proof for about an hour (until it doubles in size).

5. Lightly punch out any air. Divide into 12 equal portions. Shape into 12 balls.

6. Lightly press each ball flat. Place on lined baking sheet 1" apart. Cover with wet towel and proof until doubled in size (1-1½ hours).

7. Preheat oven to 375°F/190°C. Glaze with melted butter before and after baking.

8. Bake for 16-18 mins until tops are golden.

9. Let cool 5-10 minutes before serving.

Patties:

10. Make 2½ oz patties of the 80/20 hamburger meat.

11. Heat skillet to medium. Salt and smash each patty. Top with cheese after flipping.

Sauce:

12. Start with equal parts of yellow mustard, sour cream, mayo, and sweet relish, then add more yellow mustard and sweet relish to taste.

Assembly:

13. You know the drill.

Tags: baking, beef, bread, bun, burger, dinner, dumbdads, main, mince, nut-free, potato, sauce