Ingredients
Serves: 27 mini rolls
For the Buns:
1 pound (450 grams) russet potato, peeled and cut into 1-inch pieces
2 tablespoons (1oz) unsalted butter, cut into 4 1-inch pieces
21/4 cups (113/4 oz) all purpose flour or 21/4 cups (121/3oz) bread flour*
1 tablespoon granulated sugar
2 teaspoons instant or rapid rise yeast*
1 teaspoon salt
1 large egg
2 tablespoons heavy cream, for brushing on rolls
1 tablespoon sesame seeds (optional)
For the Filling:
6 uncooked burger patties, (mine were 31/2oz each, 41/2inches in diameter), semi-frozen are easiest to cut
7 slices of American or cheddar cheese, each quartered into 4 equal squares
27 slices pickles
Ketchup, mustard and favorite condiments, for serving
Preparation
