Nothing smells better than freshly baked Potato Burger Buns. These burger buns are soft, fluffy, and super delicious. The best part is that this is a super-easy recipe.
Stephenie’s Note: This recipe was originally published on May 17, 2022. It was updated with improved pictures and instructions on May 14, 2025.
Trust me when I say that these Potato Burger Buns are good! This is the bread that I use for my double patty smash burger.
I usually make this bread when I want to make a good pan-fried chicken sandwich or a smash burger. But it is a great bread to make oven baked meatball sandwiches or with some Puerto Rican style shredded chicken.
If I have any bread left on the next day of making them, I usually just make a breakfast sandwich. This also makes a great Thanksgiving bread next to a no drippins gravy.
Jump to:
Why This Recipe Works
- The best part about this recipe is that you don’t need a stand mixer to make this bread recipe.
- This is a great recipe to serve next to a soup bowl to dunk it in!
Recipe Ingredients
- Potatoes– I used russet potatoes, but you can also use yellow potatoes. Some people make this recipe with instant mashed potatoes, but I’ve never tried it before.
- Flour– I used all-purpose flour; no need for bread flour in this recipe.
- Sugar– A little bit of sugar is always good to get the perfect flavor balance. Besides the hint of sweetness it provides, it aids with the rise of the yeast.
- Salt– The salt is important to add flavor to the bread.
- Instant Yeast– I used instant yeast because it is super convenient. You can also use active dry yeast; it just needs to be activated.
- Milk– I use full-fat milk and have also used 2 % milk.
- Butter– I use unsalted butter at room temperature so it can mix well with the flour and other ingredients.
- Egg– The egg is used to make an egg wash and give the bread a shiny coating.
How to Make Potato Burger Buns
- Photo 1: Make your mashed potatoes. You’ll need about 2 small potatoes. Just peel, wash, and cube them into ½ inch thick pieces. Drain, mash, and save for later.
- Photo 2: In a big bowl, add all the dry ingredients and the milk and butter. Mix everything until it comes together and there’s almost no flour left.
- Photo 3: Pour the flour onto your table or a flat surface. Knead the dough for 10 minutes until your dough is soft. Shape the dough into a big ball.
- Photo 4: Oil a big bowl and place your dough in it. Oil the top of the dough and cover your bowl with plastic wrap. Let the dough rise for 1 hour or until the dough doubles in size.
- Photo 5: Divide your dough into 10 equal pieces. Or just divide into however many buns you want. Then flatten each ball, tuck all the sides in, flip the ball, and roll it against your table to shape.
- Photo 6: Place all your buns on a lined baking sheet. Cover with plastic wrap, and let the buns rise for 1 hour.
- Photo 7: Preheat the oven to 375°F. Make an egg wash and brush each bun. Make sure to cover even the sides at the bottom of each bun. because the egg wash is what is going to give the buns that nice brown, shiny coating.
- Photo 8: Bake for 12 minutes and then flip the tray and cook for another 8 minutes.
Recipe Tips
- Freezing. You can freeze this recipe raw after rising or cooked.
- Storing. These potato bread rolls can last you up to 5 days. Just store them in an airtight container or a sealable plastic bag.
- Toppings. The most popular topping for burger buns is sesame seeds. You can also use herbs or cheeses.
More Bread Recipes
💬 If you enjoyed this Potato Burger Buns recipe, give it a 5-star rating and leave a comment or question below.
Watch us on YouTube or follow along on our Facebook Page, on Instagram, or on Pinterest.
Potato Burger Buns
This is the perfect burger bun, it is tender and delicious. It is a bread you can use to make sandwiches or just to dunk it in your sauce or soup.
Ingredients
- ½ cup cooked mashed potatoes
- 1 cup milk (260g) at room temperature
- 4 tablespoons unsalted butter (48g) at room temperature
- 3 ½ cups all purpose flour (525g)
- ¼ cup sugar (60g)
- 2 teaspoon salt (16g)
- 2 ¼ teaspoon instant yeast (8g)
- 1 egg to make an egg wash
- 1 teaspoon vegetable oil to oil bowl
Instructions
- Potatoes. If you don't have it ready, make your mashed potatoes. Take about 2 small raw potatoes, wash, peel, and cut them into ½ inch thick cubes. Cook for 12 minutes or until tender in about 5 cups of water. Mash and save ½ cup of mashed potatoes for the recipe.
- Mix everything. In a big bowl, add milk, butter, potato, yeast, sugar, salt, and flour. Mix all of these ingredients until there's almost no loose flour left in your bowl. Then transfer your mix to a flat surface and knead the dough for 10 minutes.
- First rise. In a large, clean bowl, add 1 teaspoon of oil to grease it. Put the dough in the bowl and move it around to oil the top of the dough. Cover with plastic wrap and let the dough rise for 1 hour.
- Shape the dough. Divide the dough into 10 equal pieces. You can measure with a food scale so each ball weighs approximately 125g, or just eyeball it. Now shape each piece by flattening the top and then folding all the pieces in, bringing those folds to the middle. After, take your dough ball and roll it inside your hand against your counter to form a round shape.
- Second rise. Place your dough balls into a baking pan lined with parchment paper. I used a 10.5 x 15.5 baking pan. Cover the dough with a plastic wrap and let your bread rise for 1 hour or until your potato bread rolls have doubled in size.
- Preheat your oven. Preheat your oven to 375°F.
- Bake. In a small bowl, beat the egg and brush the top of every bun. Make sure to cover the sides as well. Bake for 20 minutes. But rotate the tray after 12 minutes to ensure even browning. Enjoy!
Recipe Notes
- Ingredients- Use all your ingredients at room temperature before preparing.
- Flour- I got 150g of flour per cup, but this can vary depending on how you scoop and measure the flour. That’s why I suggest using a food scale for better precision.
- Potatoes- To get ½ cup of mashed potatoes, I used 2 small potatoes that were about 200g raw. You can use russet or yellow potatoes for this recipe
- Proofing the bread- When cold, proof the bread in your oven with the light on. The time will depend on how cold or hot your kitchen is.
- Bun Size- You can make the bun as small or as big as you like.
Nutrition
Calories: 179kcal | Carbohydrates: 31g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 301mg | Potassium: 92mg | Fiber: 1g | Sugar: 4g | Vitamin A: 121IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 2mg
Tried this Recipe? Leave A Comment Below!
Leave a Comment