Incredibly Soft Potato Burger Buns
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These homemade Potato Burger Buns are the perfect addition to any burger night. With potatoes in the dough, these burger buns are incredibly soft and stay fresh longer. They are light and fluffy and freeze beautifully, allowing you to make them ahead and enjoy them whenever.
Table Of Contents
Homemade Burger Buns
These potato burger buns are easy to make: boil potatoes until tender, then rice them with a potato ricer or mash them. Combine all ingredients, excluding butter, in your stand mixer, knead for 10-15 minutes, then add butter and knead until the dough passes the window-pane test. Proof the dough, shape it into buns, allow a second proof, brush it with egg wash, sprinkle the tops with sesame seeds, and bake until golden.
Haha, okay, when written out, it looks like a lot of steps, but trust me, this recipe is very straightforward.
After dividing and shaping the dough into even rounds, you can use 4-inch (10cm) baking rings for taller, uniform buns – just remember to grease and line the baking rings. Alternatively, baking them without the rings gives you a slightly flatter, more traditional-looking burger bun. Both ways work well; it just depends on what you prefer. Gently flatten each round to 3 inches (8 cm) with a rolling pin before letting them rise until they are nice and puffy.
Toast the sliced side of the burger buns in a hot, buttered frying pan just before assembling your burger. This gives them that delicious golden, crispy edge while keeping the rest of the bun soft.
Potatoes in Burger Buns
Adding potatoes to this dough has a great benefit: they bring moisture, making the burger buns soft and tender even a day or two after baking. Another plus is that these potato burger buns freeze well. You can prepare them ahead of time and still enjoy the taste of soft, freshly baked buns whenever you want.
For the type of potatoes to use in this dough, I recommend russet potatoes or other all-purpose varieties like yukon gold or purple potatoes.
Shop the Tools
Potato Burger Buns
Equipment
- Stand mixer
Ingredients
Dough
- 150 g russet potatoes boiled, riced/mashed
- 370 g bread flour
- 15 g granulated sugar
- 7 g instant dry yeast
- 7 g sea salt
- 100 g whole milk at 77℉/25℃
- 1 large egg (55 g) at room temp
- 50 g unsalted butter softened at room temp
Toppings
- 1 egg for egg wash
- sesame seeds
Instructions
Prepare Potatoes
- Start by weighing potatoes. To ensure you have enough, initially measure out more than 150 grams of raw potatoes.
- Peel the potatoes and cut them into small cubes.
- Boil until tender in a small pot, then drain and cool to room temperature.
- Use a potato ricer for a fine texture, or mash very thoroughly. Weigh out 150 grams and set aside.
Make the Dough
- In a stand mixer fitted with a dough hook, combine all the dough ingredients except the butter.370 g bread flour, 15 g granulated sugar, 7 g instant dry yeast, 7 g sea salt, 100 g whole milk, 1 large egg, 150 g russet potatoes
- Knead at medium speed for 10-15 minutes. Initially, the dough will be dry and crumbly. As the potatoes fully integrate, they release moisture and starch, which helps bind the ingredients together and gradually transforms the mixture into a soft, cohesive dough.
- Gradually add cubed butter, one piece at a time, while continuing to knead.50 g unsalted butter
- Scrape down the sides of the bowl and continue to knead for 10-20 minutes until the dough is smooth, elastic, and passes the window-pane test.
- Transfer the dough to a clean, lightly oiled bowl, cover it with plastic wrap, and let it proof for about 90 minutes at around 77℉ (25℃) until doubled in size.
Shape & Proof
- Transfer the dough to a lightly floured surface.
- Weigh the dough and divide by 9 for equal portions.
- Shape into 9 seamless rounds, pinching the bottoms. Flatten each to 3 inches (8 cm).
- Place on a parchment-lined baking tray, and optionally use 4-inch (10 cm) baking rings around the buns. If using rings, remember to grease and line them first.
- Cover loosely with plastic wrap and proof for 45-60 minutes at around 77℉ (25℃) until the buns are visibly larger and puffy.
Bake
- Preheat your oven to 350 ℉ (180℃).
- Brush the burger buns with egg wash and sprinkle with sesame seeds.1 egg, sesame seeds
- Bake for 15-20 minutes until nice and golden.
Love this recipe n wanna to try it
Thanks a lot ❤️
Simply the best most reliable burger buns i have ever made.
I just made these buns, and theyre amazing. Thank you so much. I forgot to heat my milk before I added it to the flour but it still proofed. I didnt have baking rings either but still, I am so grateful for this recipe.
FANTASTIC! Best hamburger buns I ever made and I don’t have to search any further. They look spectacular, they’re light and fluffy. Just perfect! Thank you so much, Elise!