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Baking recipe · from the recipe book

Jalapeño Cheddar Potato Burger Buns

Pillowy, tender potato buns flecked with sharp cheddar and gentle jalapeño heat, finished with a golden, crisp cheese crown.

Jalapeño Cheddar Potato Burger Buns

Ingredients

  • 1 medium200 gRusset potatoespeeled and cut into 1-inch chunks
  • 3⅔ cups500 gBread flour
  • ¾ cup (180 ml)200 gWhole milklukewarm
  • ⅓ cup80 gWaterlukewarm
  • 2 large100 gEggsdivided
  • 3 tbsp45 gUnsalted buttersoftened
  • 2 tbsp25 gGranulated sugar
  • 1½ tsp9 gSalt
  • 1 packet7 gInstant yeast
  • 1⅔ cups shredded180 gCheddar cheeseshredded, divided
  • 3 whole42 gJalapeñoseeded and finely minced

Steps

  1. Put the potato chunks in a small pot, cover with cold tap water (not the recipe water), and simmer 15 minutes until very tender. Drain well, mash until smooth, and cool until just warm, about 15 minutes.
  2. Prepare the divided ingredients: crack one egg (half the egg) into a cup for the dough, and beat the second egg (the remaining half) in another cup for the glaze. Set aside two-thirds of the cheddar for the dough and one-third for the tops.
  3. In a large bowl or stand mixer, whisk the bread flour, sugar, instant yeast and salt.
  4. Add the mashed potato, warm milk, warm water, the dough egg and the softened butter. Mix to a shaggy dough, then knead 8 to 10 minutes by machine or 12 minutes by hand until smooth and elastic. The liquids give about 56% hydration (closer to 65% counting the potato and egg) and 1.8% salt.
  5. Knead in the dough portion of cheddar and the jalapeño until evenly spread.
  6. Cover and let rise at about 75°F (24°C) for 60 to 75 minutes, until doubled in size.
  7. Line two sheet pans with parchment. Divide the dough into 12 equal pieces, shape each into a tight ball, and flatten to about 3½ inches wide. Space them on the pans.
  8. Cover and proof at about 75°F (24°C) for 40 to 50 minutes, until puffy and the dough springs back slowly when poked. Meanwhile, preheat the oven to 375°F (190°C).
  9. Brush the buns with the beaten glaze egg, using all of it, and press the topping portion of cheddar onto each top.
  10. Bake 18 to 22 minutes, rotating the pans halfway, until deep golden and the centers reach 190°F (88°C).
  11. Cool the buns on a rack at least 30 minutes before slicing.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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