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These homemade potato hamburger buns are soft, tender, and just sturdy enough to hold a juicy burger without falling apart. The mashed russet potato gives the dough a pillowy texture and helps keep the buns moist, while bread flour gives them enough structure for sandwiches, burgers, and cookout favorites.
They’re a great choice when you want a bun that feels a little more special than store-bought but still soft and familiar. Make them for grilled burgers, pulled pork, sloppy joes, fried chicken sandwiches, or even breakfast sandwiches. They freeze well, too, so you can bake a batch and keep some on hand for later.
What You’ll Like About This Recipe
- Soft yet sturdy texture. Mashed potato makes the buns tender and moist without making them heavy.
- Freezer-friendly. Make a batch and freeze extras for future meals.
- Great for sandwiches. These buns are soft but sturdy enough to hold up to juicy patties, pulled pork with sauce, and more.
- Flexible size. Make them smaller for sliders or larger for heartier burgers and sandwiches.
Ingredient Notes
- Russet potato: A medium, high-starch russet potato works best here. The potato is cooked, drained, and then mashed without seasonings. Make sure it has cooled before adding it to the dough.
- Yeast: A packet of active dry yeast is used in this recipe.
- Eggs: One egg goes into the dough, and another one is used to make an egg wash.
- Milk: Room-temperature milk helps make the buns softer and richer. Cold milk can be used, but the dough may take a bit longer to rise.
- Butter: Softened butter adds flavor and tenderness. Make sure it is soft enough to blend easily into the dough.
- Sugar: A small amount of sugar lightly sweetens the dough and helps feed the yeast.
- Bread flour: Bread flour gives the buns structure and chew. Add a little extra only as needed to keep the dough workable.
Basic Steps to Make Potato Buns
- Cook the potato chunks, then drain, mash, and cool.
- Combine the active dry yeast with warm water and let stand until foamy.
- Add the egg, milk, butter, cooled mashed potato, sugar, salt, and half of the flour. Mix, then work the remaining flour into the dough. Knead by hand or with a stand mixer.
- Let the dough rise in a greased bowl, then punch it down and shape the buns.
- Let the shaped buns rise for 30 minutes, then brush with the egg wash, add the optional sesame or poppy seeds, and bake.
Tips for Homemade Potato Buns
- Avoid adding too much extra flour. The dough should be soft and slightly tacky, not dry or stiff. Add small amounts of extra flour gradually only if needed.
- Weigh the dough portions before shaping for uniform buns.
- Flatten the shaped dough balls slightly so they bake into bun shapes instead of dinner-roll shapes.
- Cool the buns before slicing. Warm buns are more likely to tear or compress.
Recipe Variations
- Seeds: Instead of sesame seeds or poppy seeds, top the egg-washed buns with everything bagel seasoning.
- Herbs: Add a little finely chopped rosemary, chives, or parsley to the dough for sandwich buns with extra flavor.
- Slider buns: Divide the dough into smaller portions and reduce the baking time slightly.
- Large sandwich buns: Shape the dough into fewer, larger buns for oversized burgers or hearty sandwiches.
How to Store
- Room Temperature: Let the buns cool completely before storing. Keep them in an airtight bag or container at room temperature for up to 2 days.
- Freeze: For longer storage, freeze the cooled buns in a freezer bag or airtight container for up to 3 months. Slice them before freezing if you like the convenience of pulling out just what you need.
- Warm: To refresh, warm the buns briefly in a low oven or toast the cut sides before serving.
Potato Hamburger Buns
These homemade potato hamburger buns are the ultimate choice for a backyard cookout or an upgraded family dinner, offering a soft, pillowy texture thanks to the addition of mashed russet potato.
Ingredients
- 1 medium russet potato, cut into chunks (about 8 ounces)
- 2 ¼ tsp active dry yeast (1 packet)
- ½ cup warm water, 105°F to 110°F
- 1 large egg, lightly beaten
- ⅔ cup milk, room temperature
- 4 tbsp softened butter
- 1 ½ tbsp granulated sugar
- 1 ¼ tsp fine salt
- 3 ½ cups (482 grams) bread flour, plus more as needed
- Vegetable oil or butter for greasing the bowl
For the Topping
- 1 large egg
- 1 tbsp water
- Sesame seeds or poppy seeds, optional
Recommended Equipment
- Stand mixer optional
- Mixing bowl
Instructions
- Put the potato chunks in a saucepan, cover with water, and bring to a boil over high heat. Reduce the heat to medium-low and cook for about 15 minutes, or until the potato chunks are fork-tender. Drain and mash the potatoes and set aside to cool.1 medium russet potato
- In a large bowl or the bowl of a stand mixer, combine the yeast and warm water. Let stand until foamy, about 10 minutes.2 1/4 tsp active dry yeast (1 packet) | 1/2 cup warm water
- Add the lightly beaten egg, milk, softened butter, and 3/4 cup of the cooled mashed potato to the yeast mixture. Blend well. Add the sugar, salt, and about half of the flour. Blend well by hand or with the paddle attachment of a stand mixer.1 large egg | 2/3 cup milk | 4 tbsp softened butter | 1 1/2 tbsp granulated sugar | 1 1/4 tsp fine salt | 3 1/2 cups (482 grams) bread flour
- If using a stand mixer, change to a dough hook. Add the remaining flour and knead with the dough hook for about 8 minutes, or knead by hand on a floured surface for about 10 minutes. Add a little more flour if necessary to keep the dough from sticking to hands, surface, or the sides of the bowl.
- Oil or butter a large bowl. Gather the dough into a ball and place it in the bowl. Turn over a few times to grease all sides of the dough. Cover with plastic wrap and let the dough rise in a draft-free place for about 45 minutes to 1 hour, or until the dough has doubled in bulk.Vegetable oil or butter for greasing the bowl
- Line 2 large baking sheets with parchment paper.
- On a floured surface, punch the dough down and pat it into a rectangle. Cut the dough into 16 to 18 pieces, roughly 2 ounces each. Shape into taut balls, flatten slightly with your hand, and place them on the parchment paper-lined baking sheets, leaving at least 2 1/2 inches between them.
- Cover the buns with a lightweight kitchen towel and let them rise in a draft-free place for about 30 minutes.
- Meanwhile, preheat the oven to 375° F (190° C/Gas 5).
Make the Egg Wash and Bake the Buns
- Combine the egg with 1 tablespoon of water. Whisk to blend. Just before the buns go into the oven, brush them gently with the egg wash mixture. Sprinkle the tops with sesame seeds or poppy seeds, if desired.1 large egg | 1 tbsp water | Sesame seeds or poppy seeds
- Bake the buns for 15 to 18 minutes, or until golden brown.
- Makes about 35 ounces of dough, enough for 16 to 18 2-ounce buns.
Tip: The egg wash adds shine and helps the seeds adhere, but you can skip it and brush the buns with melted butter as soon as the buns come out of the oven.
Nutrition
Calories: 215kcalCarbohydrates: 37gProtein: 7gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 28mgSodium: 194mgPotassium: 118mgFiber: 1gSugar: 2gVitamin A: 123IUVitamin C: 1mgCalcium: 24mgIron: 1mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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