I’m so happy to share these Potato Burger Buns with you because they are unbelievably soft and perfect for any burger night. The potatoes in the dough make them light, fluffy, and moist, even the next day. They have a golden top, a tender inside, and just the right strength to hold all your favorite fillings. Once you try homemade buns like this, it is hard to go back to store bought ones.
Level: Moderate
Total Time: about 3 hours 20 minutes
Prep Time: about 50 minutes
Cook Time: about 15 to 20 minutes
Yield: about 9 buns
Course: Bread
Cuisine: American
I still remember the first time I made burger buns with potatoes in the dough. I was surprised at how soft they felt, even after they cooled down. They were fluffy but still sturdy enough to hold a big juicy burger.
These buns are made by boiling potatoes until tender, mashing or ricing them, and mixing them into a simple yeast dough. The dough is kneaded until smooth and stretchy, then shaped into round buns and baked until golden. You can use baking rings for taller buns, or skip them for a more classic look. They are great for weekend cookouts, family dinners, or even meal prep since they freeze so well.
How to Make Potato Burger Buns
These buns are soft and rich with a gentle sweetness, thanks to the potatoes and milk. Here is how everything comes together:
• Boiled and mashed potatoes add moisture and tenderness
• Bread flour gives the buns structure and chew
• Yeast helps the dough rise and become light
• Egg and milk make the dough soft and flavorful
• Butter is kneaded in for richness and a smooth texture
• The dough rises twice for extra fluffiness
• Egg wash and sesame seeds create a shiny, golden top
It may look like many steps, but each one is simple and easy to follow.
Ingredients
• 150 g russet potatoes, boiled and very well mashed or riced
• 370 g bread flour
• 15 g granulated sugar
• 7 g instant dry yeast
• 7 g sea salt
• 100 g whole milk, around room temperature
• 1 large egg, about 55 g, at room temperature
• 50 g unsalted butter, softened
Toppings
• 1 egg, for egg wash
• Sesame seeds
Directions
- Prepare the Potatoes:
- Peel the potatoes and cut them into small cubes so they cook evenly.
- Boil in water until very tender, then drain well and let them cool.
- Mash very thoroughly or use a potato ricer for a smooth texture. Measure out 150 g and set aside.
- Mix the Dough:
- In a stand mixer bowl, add bread flour, sugar, yeast, and salt.
- Add the milk, egg, and mashed potatoes.
- Mix with a dough hook until everything starts to come together.
- Knead the Dough:
- Knead on medium speed for about 10 to 15 minutes.
- At first the dough may look dry or uneven, but as the potatoes blend in, it will become soft and smooth.
- Add the Butter:
- Add the softened butter a little at a time while the mixer is running.
- Continue kneading for about 10 to 20 minutes until the dough is elastic and stretchy. It should be smooth and slightly tacky, not wet.
- First Rise:
- Place the dough in a lightly greased bowl and cover it.
- Let it rise in a warm spot for about 90 minutes, or until doubled in size.
- Shape the Buns:
- Turn the dough onto a lightly floured surface.
- Divide it into 9 equal pieces and shape each piece into a smooth round ball.
- Gently flatten each round to about 3 inches wide.
- Place on a parchment lined baking tray. If using baking rings, grease and line them, then place around each bun.
- Second Rise:
- Cover the buns loosely and let them rise for about 45 to 60 minutes.
- They should look puffy and noticeably larger.
- Bake the Buns:
- Preheat your oven to 350 F, about 180 C.
- Brush the tops gently with egg wash and sprinkle with sesame seeds.
- Bake for about 15 to 20 minutes, until golden brown on top.
- Cool and Toast if Desired:
- Let the buns cool on a rack.
- For extra flavor, slice and toast the cut side in a hot pan with a little butter before serving.
Process Details
• Using Potatoes: The mashed potatoes add moisture to the dough, which helps the buns stay soft longer.
• Long Kneading: Kneading well makes the dough stretchy, which helps trap air and create a fluffy texture.
• Adding Butter Slowly: Mixing in butter bit by bit helps it blend evenly into the dough.
• Two Rises: The first rise builds flavor, and the second rise makes the buns light and airy.
• Egg Wash Finish: Brushing with egg gives the tops a shiny, golden color after baking.
Tips for Success
• Mash the potatoes very smoothly, lumps can make the dough uneven.
• Use bread flour for better structure and chew.
• If the dough feels too sticky, add a small sprinkle of flour, but do not add too much.
• Grease baking rings well if using them, so the buns release easily.
• Let the buns cool before slicing so they keep their shape.
Serving Ideas
• Classic Cheeseburgers: Fill with beef patties, cheese, lettuce, and tomato.
• Crispy Chicken Sandwiches: Use for fried or grilled chicken with your favorite sauce.
• Veggie Burgers: These buns are strong enough to hold hearty plant based patties.
• Breakfast Sandwiches: Add eggs, bacon, and cheese for a morning treat.
• Sliders: Make smaller buns for party sized mini sandwiches.
Storage & Freezing
• Refrigerator: Store cooled buns in an airtight container at room temperature for about 2 to 3 days.
• Freezer: Freeze fully baked and cooled buns in a freezer safe bag for up to 2 months.
• Reheating: Thaw at room temperature and warm briefly in the oven to refresh softness.
• Make Ahead: These buns freeze very well, so you can bake them in advance for future meals.
Nutrition Info (Approximate per Serving)
• Calories: ~260
• Protein: ~8 g
• Carbohydrates: ~38 g
• Fat: ~8 g
• Fiber: ~2 g
• Sodium: ~250 mg
• Sugar: ~3 g
These Potato Burger Buns are soft, fluffy, and perfect for holding all your favorite burger fillings. The potatoes make them tender and moist, while the butter and egg give them a rich flavor and beautiful golden top.
I hope you give these homemade buns a try. Once you see how easy they are and taste how fresh they feel, they might become your go to choice for every burger night.
