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Potato Burger Buns
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Potato Burger Buns

Super light, fluffy, yet sturdy homemade Potato Burger Buns are made with fresh potato and taste SO much better than store-bought. Tons of homemade bread baking tips included, so you can make the best burger buns ever.
Course Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6 burger buns
Author Tessa Arias

Ingredients

For the dough:

  • 2 cups (255 grams) all-purpose flour
  • 1 cup (128 grams) bread flour
  • 1/2 cup plain mashed potato*
  • 1/4 cup (35 grams) nonfat dry milk
  • 3 tablespoons light brown sugar
  • 1 1/4 teaspoons salt
  • 1 large egg
  • 2 teaspoons instant yeast
  • 4 tablespoons (58 grams) unsalted butter, melted
  • 1 cup (227 grams) lukewarm water, between 105° and 120°F

For the topping:

  • 1 tablespoon unsalted butter, melted

Instructions

  • In the bowl of a stand mixer fitted with the dough hook, combine all the ingredients. Stir until combined. Turn the mixer on medium low speed and knead until a soft yet tacky dough forms, about 5 minutes.
  • Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 1 hour, or until it’s almost doubled.
  • Turn the dough onto a lightly greased surface, gently deflate it, and divide it into 6 equal pieces. Roll each piece into a ball.
  • Place the balls on a parchment-lined baking sheet, leaving about 2 to 3 inches between each ball. Cover and let rise until the buns have doubled in size, about 45 to 60 minutes. Towards the end of the rising time, preheat the oven to 350°F.
  • Bake the buns for 25 to 30 minutes, or until light golden brown. Remove them from the oven and brush with melted butter, if desired.
  • Transfer the buns to a rack to cool. Store buns, well-wrapped, at room temperature for up to 2 days or freeze inside an airtight container for up to 2 months. Defrost to room temperature then reheat in a 300°F oven or toast.

Notes

*Cook a plain russet potato (or similar potato) in the microwave or in boiling water until very tender. Allow to completely cool before peeling and mashing well (don't add milk, cream, etc). I love to use my potato ricer for perfectly smooth mashed potato, but mashing by hand works well, too - just be sure to mash until completely smooth.