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Chef Nyesha Arrington’s Take on Martin’s Potato Rolls

The chef tries her hand at recreating the squishy, soft rolls at home

“Who does not love a delicious, squishy, rich, amazing bun?,” asks chef Nyesha Arrington, holding a Martin’s Potato Roll in her hand. On this episode of ‘Plateworthy,’ she attempts her own homemade take on the famous bun.

Using dehydrated potato, leftover potato water, and other ingredients similar to those in brioche dough, Arrington begins to add everything to her stand mixer. Once the dough is mixed, she rolls six pieces with her palm to create a dome shape, gives them an egg wash, and bakes them. Once they’re done, she rips one open to reveal the puffy dough and a wisp of steam.

While the buns are cooling, she prepares a simple smash burger. “Really this meat here is just a vessel for the burger bun,” she says before assembling the burger and taking a bite. “Hell yeah. For me this is the perfect cheeseburger. A little bit of cheese, ketchup, and an amazing bun.”

Check out the recipe below.

Chef Nyesha Arrington’s Take on Martin’s Potato Rolls

Makes approximately 6 rolls

Ingredients:

For the rolls:

2 cups (272 grams) all purpose flour
1⁄2 cup (30 grams) instant mash potatoes
1⁄4 cup (32 grams) potato starch
4 ounces (113 grams) butter, cubed, room temperature
3 egg yolks + 2 whole eggs, room temperature
1⁄4 cup (61.3 grams) whole milk
1⁄4 cup egg wash (1 whole egg + 2 tablespoons water)
2 1⁄2 teaspoons (24 grams) instant dry yeast
1⁄2 cup (118 grams) lukewarm water or reserved potato water
5 tablespoons (62.5 grams) granulated sugar
2 teaspoons (12 grams) kosher salt

For the burger:

2-3 1.5 ounce prime beef patties
2 slices American cheese
2 tablespoons ketchup
4 tablespoons butter, cubed, room temperature
3 sprigs thyme

Instructions:

For the buns:

Step 1: Start by preheating an oven to 350 degrees Fahrenheit/176 degrees Celsius.

Step 2: Start by adding the yeast to the milk, stir together, and allow to sit for approximately 5 minutes.

Step 3: In a stand mixer, combine the flour with sugar and salt. Mix together slowly.

Step 4: Next, add in lukewarm water, yeast and milk mixture, and butter. Allow ingredients to incorporate into the dough.

Step 5: Follow with the eggs and potato starch. Make sure to drop the eggs in one at a time.

Step 6: Allow the dough to come together completely, before removing on to a floured surface.

Step 7: Knead the dough into an oblong/cylindrical shape. Evenly divide the dough into 6 equal portions.

Step 8: Begin to shape into rolls by applying pressure in a circular motion and tucking the dough underneath itself. The goal is to create a smooth dome shape.

Step 9: Place on to a parchment lined sheet tray, cover with a tea towel and allow dough to proof for approximately one hour. Rolls should double in size.

Step 10: Make the egg wash: Combine one egg with water and whisk together. With a pastry brush, evenly coat the top of the potato rolls before baking.

Step 12: Bake rolls for approximately 18 minutes or until slightly brown on top and springs back to the touch.

Step 13: Allow to rest for 15 minutes before serving.

For the burger:

Step 1: In a heavy bottom cast iron skillet, add in the room temperature butter over

Step 2: medium high heat.

Step 3: Add in the burger patty, be sure to season burger patties as they cook with salt.

Step 4: Cook to desired doneness with fresh thyme in the pan.

Step 5: Add the sliced American cheese to the patties while they are in the pan.

Step 6: Allow to melt completely before serving.

To assemble the burger:

Step 1: Split potato roll in half and toast in a skillet over medium high heat with preferred fat.

Step 2: Build out burger to preferred preferences and enjoy!

Update: December 7, 2021, 9:00 a.m.: This text of this post has been updated to reflect amendments Nyesha Arrington has made to the recipe.

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