The Best Potato Burger Buns Recipe Ever | Chef Joshua Weissman

Ingredients

• 1 large russet potato, peeled
• 245g whole milk, plus more for brushing
• 55g water
• 7g active dry yeast
• 50g granulated sugar
• 575g bread flour
• 14g fine sea salt
• 1g amylase, optionally
• ½ tsp (<1g) turmeric powder
• 25g neutral tasting oil (vegetable, canola, or avocado oil)
• 1 large egg
• 1 large egg yolk
• 120g russet potato
• 30g unsalted butter, softened, plus more for brushing at the end