- Martin's Potato Rolls.
Who does not love a delicious, squishy, rich, amazing bun?
I know I do.
What do you have to say for yourself?
I am delicious.
I know.
Mmm.
I going to make a potato roll today.
(upbeat music)
I love Martin's Potato Rolls so much,
and real talk, we're actually not even sponsored by them.
I'm just doing this for the love of the game
because I love a potato roll.
I thought about a few different ways to approach this.
And what I think, in terms of mouth feel to achieve
this squishiness, right?
That's really where I think this sets itself apart
from other burger buns.
It definitely has a signature, sort of, tint to it, right?
It's not like your standard white bread.
It almost looks a little bit more richer,
like it has more yolk in it.
What I'm going to do first is add my yeast to my milk.
And just kind of sprinkle that in
because yeast likes to eat the sugars.
Flour first.
Dumping this guy in.
Sugar.
We're gonna add our salt.
I'm gonna give this just a quick mix.
And then we're gonna go in with our liquid.
In the name of sustainability,
I actually had some water that I saved
from some potatoes that I cooked for dinner last night.
So I reserved that potato water
to sort of fortify that potato flavor.
What I'm gonna do is mix my liquids together.
So my milk, my potato water, and my butter.
Just gonna mix these together.
That goes in along with the butter.
It's almost like a brioche.
Allow these ingredients to incorporate.
And while that is working, I have my butter, my yeast,
my milk, my potato water, flour, salt, sugar.
So we have two whole eggs plus one yolk.
And that extra yolk's just gonna give us
some added richness to these awesome rolls.
So now I'm going to add a little bit of potato starch.
Great.
Mixing the dough, mixing the dough.
And what I wanna do here is just really develop that gluten.
It'll start to come together.
And I'll start to drizzle in my eggs.
Add these eggs in one at a time.
Mixxy, mixxy, mixxy.
I'm gonna add a couple extra yolks in it to kinda get that
rich, full-bodied, delicious, robust flavor from it.
So what I'm gonna do is allow this dough to knead
so that we get this really beautiful, consistent
mouth feel and texture.
So I've allowed this dough to mix.
Absorb the liquid, absorb the love, absorb the energy.
Okay, so we have our nice Nyesha potato roll dough here.
It's really happy.
It's a happy dough.
It's a happy dough baby.
Just gonna dust this with just a little bit of flour.
And we can see this consistency
is absolutely stunning throughout.
So I will roll this out in this kind of rolling motion,
spreading my fingers and applying pressure at the same time.
To create this cylindrical shape so that I can cut
portions of the dough out.
I'm aiming for about six buns in total.
So I'm just going to evenly divide this dough
to get six buns and continue to shape those buns
by applying pressure and tucking under.
So creating this sort of dome shape over the top.
This looks very smooth, this looks very shiny.
It already looks delicious before we even baked it.
Like, you know you're heading in the right direction
if your dough looks beautiful, it probably tastes beautiful.
Really happy with the consistency of this.
So what I wanna do is fold over, creating this dome shape.
We have a nice sheen, consistent dough.
And that just, it takes time to develop that gluten,
and allow those ingredients to incorporate
and become one homogenous mixture.
Very important.
And have fun with it, right?
You should have fun cooking.
It should not be any sort of chore.
So that energy transfers into everything that you do,
everything that you cook.
Okay, potato rolls, make your magic.
These guys are gonna take a little break.
What I'm gonna do is allow these burger buns
to proof for about an hour.
They should almost double in volume.
Okay, great.
So, the magic happens here.
Ta-da.
I'm going to place a little bit of egg wash.
The egg wash is going to add
some beautiful color over the top.
As it bakes, the egg wash will start to brown a bit.
That's gonna give us
a nice, beautiful, even golden brown color.
Burger time.
I need to taste my bun, right?
So, what better than to cook a burger, right?
A good American cheese on a burger
is pretty classic, you know.
Okay, burger.
Little bit of butter, lotta butter.
I love a good smash burger.
I think when you can get that
really nice crispiness to cheese ratio,
with that squishy burger bun is so delicious.
So I'm just tapping in, making the meat more porous.
I really want it to accept that delicious butter.
Then what I'm going to do
is add a few herbs in here for flavor.
So I'm just going to add some cheese.
Okay, burger buns, it's your time to shine.
Whoo!
Squish, squish, squishy.
Okay, here we have it.
A Martin's Potato Roll and a Nyesha Potato Roll.
Guys this is my first time making these.
I'm pretty happy with them.
I think that I can get the color
just a little bit more consistent.
But they're pretty squishy.
Hot.
Oh yeah.
Let's see how we're looking here.
Wow.
So stunning.
Let's see how they taste.
There's nothing like a fresh bun.
I mean right out of the oven.
Sticking to the top of my mouth
because it's so moist and squishy.
Okay, let's build one of these burgers.
I'm just gonna make a classic burger.
Ketchup, cheese, meat.
Done, easy, right?
Really this meat here is just a vessel for the burger bun.
That's the highlight of this experience.
A little bit of ketchup.
I'm gonna go with a triple stack here.
Oh, hell yeah.
I love that when it gets that cheese skirt.
That was worth it.
That's worth making this burger bun, for sure.
Super stoked with that.
Look at that, that's a perfect burger.
Really simple.
Classic, straight forward cheeseburger.
That home-baked bun.
That's some sexy food though.
I mean.
I'm just gonna eat this burger.
I'm done talking.
Hell yeah.
For me this is the perfect cheeseburger.
Little bit of cheese, ketchup, and amazing bun.
Mm hmm.