Potato bread hamburger buns are soft, slightly sweet, and impossibly pillowy rolls made with mashed potatoes in the dough. The potato adds moisture and a tender crumb that stays fresh longer than standard white buns, making them a favorite for backyard cookouts and homemade burgers alike. This recipe yields a dozen sturdy yet fluffy buns that hold up to juicy patties and toppings without falling apart.
Ingredients
- 1 cup (240 ml) whole milk, warmed to 110°F (43°C)
- 2 1/4 teaspoons (7 g) active dry yeast (one packet)
- 1/2 cup (120 ml) warm water (110°F / 43°C)
- 1/2 cup (115 g) unsalted butter, melted and cooled slightly
- 1/4 cup (50 g) granulated sugar
- 1 cup (240 g) mashed potatoes (from about 2 medium potatoes, boiled and mashed without added milk or butter)
- 1 large egg, room temperature
- 1 1/2 teaspoons (9 g) fine salt
- 5 to 5 1/2 cups (625 to 690 g) all-purpose flour, plus more for dusting
- For the egg wash: 1 large egg beaten with 1 tablespoon (15 ml) water
- Optional: sesame seeds, poppy seeds, or flaky salt for topping
Instructions
- In a small bowl, combine the warm milk and warm water. Sprinkle the yeast over the top and let stand for 5–10 minutes until foamy. If it doesn’t foam, the yeast may be dead—start over with fresh yeast.
- In a large mixing bowl or the bowl of a stand mixer, mix the mashed potatoes, melted butter, sugar, egg, and salt until smooth. Add the yeast mixture and stir to combine.
- Add 4 cups (500 g) of flour and mix on low speed (or with a wooden spoon) until a shaggy dough forms. Gradually add more flour, 1/4 cup (30 g) at a time, until the dough pulls away from the sides of the bowl but is still slightly tacky. You may not need all the flour.
- Knead the dough on a lightly floured surface or with the dough hook on medium speed for 6–8 minutes, until smooth and elastic. The dough should feel soft and slightly sticky but not wet.
- Place the dough in a lightly oiled bowl, cover with plastic wrap or a clean kitchen towel, and let rise in a warm spot until doubled in size, about 1 to 1 1/2 hours.
- Punch down the dough and turn it out onto a lightly floured surface. Divide into 12 equal pieces (about 85 g each). Shape each piece into a tight ball by pulling the edges toward the center and pinching the bottom.
- Place the balls on two baking sheets lined with parchment paper, leaving at least 3 inches (8 cm) of space between them. Gently flatten each ball with your palm to about 3 inches (8 cm) wide and 1 inch (2.5 cm) thick.
- Cover the buns loosely with plastic wrap or a towel and let rise again until puffy and nearly doubled, about 45 minutes to 1 hour.
- Preheat the oven to 375°F (190°C) during the last 20 minutes of the second rise.
- Brush the tops of the buns with the egg wash. Sprinkle with sesame seeds or flaky salt if desired.
- Bake for 15–18 minutes, until golden brown and the internal temperature of a bun reaches 190°F (88°C) (if you have a thermometer—otherwise, tap the bottom; it should sound hollow).
- Transfer to a wire rack and cool completely before slicing. The buns are easiest to slice when fully cool.
Tips
- Use leftover mashed potatoes: Make sure they are plain (no added butter, milk, or seasoning) and at room temperature. Cold mashed potatoes are fine, but warm ones can kill the yeast.
- Don’t skip the second rise: It’s what gives the buns their light, airy texture. If you’re short on time, you can shape the buns after the first rise and do a single longer rise (about 1 1/2 hours) before baking, but the texture will be slightly denser.
- Flour control: The dough should be soft and slightly tacky—resist adding too much flour. If it’s too sticky to handle, oil your hands instead of adding more flour.
- Make-ahead: You can refrigerate the shaped buns after the second rise for up to 12 hours. Bake them straight from the fridge, adding 2–3 minutes to the baking time.
Serving Suggestions
These buns are perfect for classic cheeseburgers, pulled pork, or fried chicken sandwiches. They also make excellent sandwich rolls for deli meats or grilled vegetables. Toast the cut sides on a griddle or skillet for extra flavor and structure.
Variations
- Sweet potato buns: Substitute mashed sweet potato for the mashed potato and reduce the sugar to 2 tablespoons (25 g). The buns will be slightly orange and a touch sweeter.
- Whole wheat: Replace 1 cup (125 g) of the all-purpose flour with whole wheat flour. Add an extra 1–2 tablespoons (15–30 ml) of milk if the dough feels dry.
- Herb buns: Add 1 tablespoon (15 ml) of dried rosemary or thyme to the dough along with the flour for a savory twist.
- Brioche-style: Brush the buns with melted butter immediately after baking for a shiny, richer crust.
Storage and Reheating
Store the buns in an airtight container or zip-top bag at room temperature for up to 3 days. For longer storage, freeze the buns in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. To reheat, wrap a bun in foil and warm in a 350°F (175°C) oven for 5–7 minutes, or microwave for 15–20 seconds. Avoid over-microwaving, as it can make the buns rubbery.
Frequently Asked Questions
Can I use instant yeast instead of active dry? Yes, use the same amount (2 1/4 teaspoons). You can skip the proofing step and mix it directly into the flour, but you may need to add 10–15 minutes to the first rise.
Why are my buns dense? Dense buns usually mean the dough was over-floured or under-kneaded. Make sure you measure flour correctly (spoon into the cup and level) and knead until the dough passes the windowpane test—stretch a small piece thin enough to see light through without tearing.
Can I make these without a stand mixer? Absolutely. Mix the dough with a wooden spoon, then turn it out onto a floured surface and knead by hand for 8–10 minutes. It’s a great arm workout!
Can I use leftover mashed potatoes with butter and milk? Yes, but reduce the butter in the dough by 2 tablespoons (30 g) and expect the dough to be slightly softer. You may need a little extra flour.
How do I get a shiny top? The egg wash is key. Brush it on gently just before baking, and avoid letting it pool around the base of the buns, which can cause sticking.
Can I double the recipe? Yes, but knead in batches if using a stand mixer, and bake the buns on separate racks, rotating the pans halfway through baking.
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- Malva Pudding Without Oven: Stovetop & Slow Cooker
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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