Potato Hamburger Rolls For Your Holiday Burgers

by Caterina Borg, Good Food Gourmet on July 3, 2011


I am meeting friends today for a delicious cookout with all of the usual menu items, and I wanted to contribute something to enhance my favorite sandwich…the hamburger. What is it about this moist and juicy creation of ground, savory meat that makes everyone swoon? Add some cheese, sautéed mushrooms and onions along with some lettuce and tomato and just leave me alone in a corner to indulge…

Today I tried my hand at making some potato hamburger rolls to bring to the celebration, and I am so happy that they turned out so beautiful and absolutely tender and delicious. You can use them fresh out of the oven or slather them with some melted butter and throw them into your frying pan or on a griddle to get that slight crispiness that makes the burger that much more enticing.  Load it up with your favorite fixings because these rolls can handle the pressure…

Potato Hamburger Rolls

3 cups flour

1 teaspoon salt

1 packet active dry yeast (1 used 20 grams fresh yeast)

1 teaspoon sugar (only use this if you are using dry yeast)

½ cup mashed potato (or use ½ cup dry flakes plus ½ cup warm water to rehydrate

4 tablespoons vegetable oil

½ cup warm milk

3 tablespoon warm water

1 egg, room temperature

2 tablespoons of oil for bowl

1 egg (egg wash)

Sesame seeds or poppy seeds **optional

2 tablespoons melted butter, brush when they come out of oven

Add the yeast to the bowl of your stand mixer and add the warm milk, water and oil, whisk until the yeast has dissolved. Add the flour, salt, sugar and mashed potato and egg, and begin mixing until dough begins to come together. Let this mix for about 5-10 minutes to activate the gluten. When handling yeast products always remember that your environment will influence the amount of liquid that is added to the dough, so if you need a little more water, just add a little at a time until you get a moist, but not sticky dough. After you have allowed this to mix for several minutes, I also like to knead it on the table for a few minutes to feel the texture of the dough and adjust further if I have to. Put this into an oiled bowl and allow them to double in size, about 90 minutes.

Once they have double in size, weigh the dough, so that you can portion it out equally. My dough made 7- 4 ounce rolls. Once you have measured them out, roll them into balls by cupping your hand and rolling the dough while applying pressure, so that the surface of the roll is nice and smooth.

Put this onto a lined tray with either cornmeal, parchment or a silpat. Cover loosely with a piece of plastic and allow them to double in size again. Once they have doubled in size, brush gently with egg wash and add either sesame or poppy seeds if you like…I kept mine plain. Bake in a 350°f oven for about 30-40 minutes until golden brown. Once you remove them from the oven, brush the surface with the melted butter. Allow them to cool completely before slicing.

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{ 2 comments… read them below or add one }

avatar Lisa Galvin May 23, 2012 at 10:53 p

Okay, Caterina, the first place I looked for a hamburger slider roll recipe was your website, and voila!!! Here they are. Forget Epicurious and Food Network!! We are having a hamburger slider contest for Memorial Day. I’m not the best bread baker, but I trust you. So, the contest is on!! Thank you for just being you and posting the best recipes ever. I still would like to see a corn fritter recipe, if you ever have the time. Can’t get those down, but I love everything you do. You’re just the best!! And, I’m also going to use your strawberry shortcake recipe because they sound just like my mom’s recipe which was phenomenal! :-)

avatar Caterina Borg, Good Food Gourmet May 24, 2012 at 8:22 p

HI Lisa! Thanks so much for visiting and trying the recipe…everyone LOVED these and I know you will too….I will try to work on the fritter recipe for you! xoxoxo

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