Pães de batata para hambúrguer

Ingredientes

• 2 cups (255 grams) all-purpose flour
• 1 cup (128 grams) bread flour
• 1/2 cup plain mashed potato*
• 1/4 cup (35 grams) nonfat dry milk
• 3 tablespoons light brown sugar
• 1 1/4 teaspoons fine sea salt
• 1 large egg
• 2 teaspoons instant yeast
• 4 tablespoons (58 grams) unsalted butter, (melted)
• 1 cup (227 grams) lukewarm water, (between 105° and 120°F)
• 1 tablespoon unsalted butter, (melted)

Modo de preparo

1. 1

   In the bowl of a stand mixer fitted with the dough hook, combine all the ingredients. Stir until combined. Turn the mixer on medium low speed and knead until a soft yet tacky dough forms, about 5 minutes.

2. 2

   Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 1 hour, or until it’s almost doubled.

3. 3

   Turn the dough onto a lightly greased surface, gently deflate it, and divide it into 6 equal pieces. Roll each piece into a ball.

4. 4

   Place the balls on a parchment-lined baking sheet, leaving about 2 to 3 inches between each ball. Cover and let rise until the buns have doubled in size, about 45 to 60 minutes. Towards the end of the rising time, preheat the oven to 350°F.

5. 5

   Bake the buns for 25 to 30 minutes, or until light golden brown. Remove them from the oven and brush with melted butter, if desired.

6. 6

   Transfer the buns to a rack to cool. Store buns, well-wrapped, at room temperature for up to 2 days or freeze inside an airtight container for up to 2 months. Defrost to room temperature then reheat in a 300°F oven or toast.