It took me several years to learn all these techniques. Imagine if I had found this video back then; it would have saved me so much time. Thanks for a wonderful upload. By the way, instead of baking my potato in the oven, I peel it, chop it up, and place it in a microwave-safe bowl with some paper towels on top, then microwave it until done. About 10 to 12 minutes on high. The paper towels soak up the excess moisture, preventing gelification on the surface, and save you a bunch of time.
Interesting recipe, I will try this soonish. But I came here just to say congratulations for the 500k ... Chef Parisi, you deserve this and much, much more, you are a great teacher, an excellent, amazing chef and a super nice and humble person, so happy for you and your fam :)
I appreciate the video and the recipe. However, for any bread or bun recipes, weight measurements would be far better. Cup measurements can be wildly different depending on your measuring cups... they aren't actually all the same size (as many videos have proven). So, it's far easier to recreate a recipe and have it turn out properly if there are weight measurements as well. I know some people like cup measurements, so could you possibly add the option of weight measurements...? Just a suggestion.
Awesome bake chef and congrats on 500K! I've been working on a sourdough potato bun recipe because as you know they just taste so much better with a bit of potato!
American's reluctance to use a scale never ceases to amaze me. Measuring a piece of dough in a cup was jaw dropping summersault of an operation to me. So much more complicated than to bang it on a scale and then move on to the next piece! As a by-the-by, could you mention weights in the recipe also. Would be greatly appreciated! 👍 Thank you
all the other bun videos say either potato or tang Zhong and it makes sense to me cause they're both ways of introducing pre gelatinised starches in the dough. this is the only video using both. I might try it
Question.... Can you use rehydrated instant mashed potatoes to cut out the time spent waiting on the oven to bake the russet? I've made a baked potato in the microwave before, but I wonder just how much this recipe can be simplified and "cheated" while still making a presentable beautiful bun.
Potato buns are the absolute best buns for any kind of BBQ sandwich as well. Doesnt matter if its simple sliced brisket or if its a whole hog pulled pork Carolina style slider.... Potato buns *always* make it better.
I've noticed the buns at the grocery store tend to be gummy. I hate gummy bread so I just use wheat bread at home for burgers. I am going to start looking for potato buns. They truly are the best
Making a tangzhong in this recipe is pretty redundant. From a scientific perspective the reason for adding a cooked potato to the dough is the exact same reason as adding a tangzhong. You want some pre-gelatinized starch in the dough, so the flour is able to hold onto more water. Both methods achieve the same result, so if you're adding a potato you don't need a tangzhong and vice versa.
Love this recipe! I’m going to try making the dough in the Zojirushi. The dough seams easy to tweak for bread machines and the second rising etc. would be the same. Thank you for this, I love potato rolls for hamburgers and never use anything else.
Potato buns are the best! Regular buns, even high-end ones, are pretty bland tasting. "Honey or Hawaiian" buns are too sweet. But the potato bun has the perfect flavor! Love 'em. 😊
I have a question. In the written recipe it is telling you to use 3/4 cup milk and 1/2 cup water but in the video you use 1/2 cup milk and 1/4 cup water. ❤
sorry, you might think potato bun is better, but I prefer wheat bun in term of texture and the combination of flavor with meat and sauce, for me potato bread is much better for sweet stuff, can't prove you wrong and you can't prove me wrong either since we both have different preferences
i need to make these and other recepies man :( the only burger buns i ever made was wrong bruno albouze bevor years :D insane he was chef in michelin restaurant and comes from france...and u know who can bake the best france...and not usa....i think bruno albouze still have best rezepie ...
@@ChefBillyParisi Very american indeed. I would just boil it in a little water and use the water for making dough, but i suggest cooling the cooking water for 30min 😆 Baking single potato in an over for 70 minutes... what a waste of energy.
It took me several years to learn all these techniques. Imagine if I had found this video back then; it would have saved me so much time. Thanks for a wonderful upload. By the way, instead of baking my potato in the oven, I peel it, chop it up, and place it in a microwave-safe bowl with some paper towels on top, then microwave it until done. About 10 to 12 minutes on high. The paper towels soak up the excess moisture, preventing gelification on the surface, and save you a bunch of time.
I made these last night and my husband said that was the best hamberger bun he has ever had! We are in our 70's so that is saying a lot!
WOW! Thanks for giving it a shot!!
Interesting recipe, I will try this soonish. But I came here just to say congratulations for the 500k ... Chef Parisi, you deserve this and much, much more, you are a great teacher, an excellent, amazing chef and a super nice and humble person, so happy for you and your fam :)
Thanks a million
@@ChefBillyParisi thank You Billy
Can’t source a potato bun for my smash burger here at home so I think I’m going to have to give these a go. Great detail, cheers.
Lovely recipe. Came out perfect 👌. Thank you!
I appreciate the video and the recipe. However, for any bread or bun recipes, weight measurements would be far better. Cup measurements can be wildly different depending on your measuring cups... they aren't actually all the same size (as many videos have proven). So, it's far easier to recreate a recipe and have it turn out properly if there are weight measurements as well. I know some people like cup measurements, so could you possibly add the option of weight measurements...? Just a suggestion.
We make these all the time! We love them. ❤️ Thanks for the recipe
Excellent!
I've became addicted to making bread. Thank you for this, I'm going to try them on the weekend.
I go through periods where I make it everyday and then get sick of it. I always come back to it though. It’s therapeutic for me.
Awesome bake chef and congrats on 500K! I've been working on a sourdough potato bun recipe because as you know they just taste so much better with a bit of potato!
Oh yes!! Thanks for the kind words :-)
Thank you so much for sharing this recipe!!
These turned out great. Definitely a keeper. Thank ya
Fantastic! Thanks for giving it a shot!!
Tops again Billy! Those look great! I will be trying those for sure!
They’re 🔥
You are so correct. I eat hamburgers from a food truck and their potato buns are the best.
Recipe looks like a winner! Congrats on 1/2 mil subs!
Appreciate it, Ty
Nice Chef! Baking always intimidates me, so I'm always hesitant. This looks really straight forward tho. Thanks for another awesome video!
Thanks for watching!
American's reluctance to use a scale never ceases to amaze me. Measuring a piece of dough in a cup was jaw dropping summersault of an operation to me. So much more complicated than to bang it on a scale and then move on to the next piece!
As a by-the-by, could you mention weights in the recipe also. Would be greatly appreciated! 👍 Thank you
As stated in the video the metric version is always on my site at billyparisi.com
I have a steam oven. Should I use that instead of the pan of water in oven?
all the other bun videos say either potato or tang Zhong and it makes sense to me cause they're both ways of introducing pre gelatinised starches in the dough. this is the only video using both. I might try it
Nice recipe, Could you use potato flakes instead of the baked potato? Thanks
I’m sure you could, but without testing that myself, I can’t give you accurate measurement of how much.
FYI : Video says Bread flour, recipe says All purpose Flour, made these on the weekend using bread flour- turned out great !
Don't the mash potatoes and tangzhong serve the same purpose? Gelatinized starch to make it absorb more liquid?
Works equally well with sweet potato and you don’t need the added sugar. Awesome!
Oh that’s a great idea!!
Hello chef! I have a question. What is the texture of these buns after baking? Is it very chewy compared to other brioche or normal buns?
I just love your channel. I can't wait to try this! Can use the dough to make hotdogs rolls?
Many thanks 🙏
Question.... Can you use rehydrated instant mashed potatoes to cut out the time spent waiting on the oven to bake the russet? I've made a baked potato in the microwave before, but I wonder just how much this recipe can be simplified and "cheated" while still making a presentable beautiful bun.
I’m sure you could!
Could you sub potato flakes? What would be the equivalent amount of flakes?
Without testing, I’m not 100% sure
Ok! Thanks for your honest answer!
Looks great!
Many thanks!
Definetly gonna try this but Chef an alternative for the Russet as I am in the Netherlands what can I use?
Have a starchier potato?
Congrats Chef on half a million subs!
Many thanks!
Thanks for recipe :D Can you pls add the metric system please ? Thanks :D
Amazing!
Thanks for watching!
Potato buns are the absolute best buns for any kind of BBQ sandwich as well. Doesnt matter if its simple sliced brisket or if its a whole hog pulled pork Carolina style slider.... Potato buns *always* make it better.
Agreed
I've noticed the buns at the grocery store tend to be gummy. I hate gummy bread so I just use wheat bread at home for burgers. I am going to start looking for potato buns. They truly are the best
Making a tangzhong in this recipe is pretty redundant. From a scientific perspective the reason for adding a cooked potato to the dough is the exact same reason as adding a tangzhong. You want some pre-gelatinized starch in the dough, so the flour is able to hold onto more water. Both methods achieve the same result, so if you're adding a potato you don't need a tangzhong and vice versa.
Why didnt you peel the potato pre-bake?
Love this recipe! I’m going to try making the dough in the Zojirushi. The dough seams easy to tweak for bread machines and the second rising etc. would be the same. Thank you for this, I love potato rolls for hamburgers and never use anything else.
Let me know how that goes.
Looks great.
Thanks for watching!
Oh heck yeah potato rolls!
The best!
Nice recipe. I think baking them without egg wash and brushing with butter as soon as they come out the oven makes a better burger bun though.
It's for color.
Will have to try this recipe and put it up against my homemade sourdough buns.
Potato buns are the best! Regular buns, even high-end ones, are pretty bland tasting. "Honey or Hawaiian" buns are too sweet. But the potato bun has the perfect flavor! Love 'em. 😊
Could not agree more!
@@ChefBillyParisi BTW, meant to add that I love your channel and congratulations on reaching that subscriber milestone! You soooo deserve it! 😄
I have a question. In the written recipe it is telling you to use 3/4 cup milk and 1/2 cup water but in the video you use 1/2 cup milk and 1/4 cup water. ❤
Correct because I extract the remaining amounts to make the tangzhong
11:11 🖤
Why is no one using instant mashed potatoes or potato flour?
I am going to try and make these with my instant mashed potatoes!
That actually could work!
cut the potato in half and scoop out with spoon - much easiler than tryng to peel.
That way doesn’t allow you to get as much potato as possible. I want all of it.
At home we'd call this idiotensicher. Beautiful results.
sorry, you might think potato bun is better, but I prefer wheat bun in term of texture and the combination of flavor with meat and sauce, for me potato bread is much better for sweet stuff, can't prove you wrong and you can't prove me wrong either since we both have different preferences
❤🌹🎀
Thanks for watching!
i need to make these and other recepies man :( the only burger buns i ever made was wrong bruno albouze bevor years :D insane he was chef in michelin restaurant and comes from france...and u know who can bake the best france...and not usa....i think bruno albouze still have best rezepie ...
Baked potato should rest from 5 to 7 minutes... 😂😂😂
It’s to cool it down slightly, which I said.
@@ChefBillyParisi Very american indeed. I would just boil it in a little water and use the water for making dough, but i suggest cooling the cooking water for 30min 😆 Baking single potato in an over for 70 minutes... what a waste of energy.
“Cups” 💀
Full metric measurements: www.billyparisi.com/hamburger-buns/
@@ChefBillyParisi ty chef
Your out of control with all this!!
why do you people make your hamburgers pathetically small lol
Who is you people? Feel free to make your burger as large as you’d like, this video is for burger buns.