If you're looking to take burger night to the next level, homemade Potato Buns are the way to go. This showstopper of a hamburger bun bakes up pillowy soft on the inside, with a gorgeous golden exterior.
The potato within the dough helps these old-fashioned buns retain their moisture and ensures a light and fluffy crumb. It's the perfect, foolproof recipe for beginner bakers!
Looking for more awesome bread recipes to try? Bookmark our Easy Yeast Rolls in your internet browser for next time!
WHAT ARE POTATO BUNS?
Potato buns are just like hamburger buns, only softer, bouncier, and fluffier. As you know, one of the main ingredients in Potato Buns is the humble potato, and it's precisely that potato that gives these glorious buns their light as air texture!
Overworking the gluten in homemade dough is the main culprit when it comes to tough, hard-to-chew baked goods.
However, when you boil potatoes, their starch molecules grow, and these enlarged starches prevent gluten from forming. When you add boiled potatoes to the base of your hamburger bun dough, you are just about guaranteed crazy tender results!
Another added bonus of the potato: Potato starches absorb more moisture than wheat. This means Potato Buns are far less likely to dry out than your standard hamburger bun.
So what's the catch? Well, if you prefer a little "chew" when it comes to your bread, you just won't find that in Potato Buns. When we say they're delicate and light as air, we mean it.
HOW TO MAKE POTATO BUNS
- Boil the potatoes and reserve the water
- Mash the potatoes with butter.
- Add cooled potato water, flour, buttermilk powder, sugar, yeast, salt, and egg.
- Knead the dough.
- Cover and rise for 1 hour.
- Divide the dough into buns.
- Rise for 1 hour more.
- Brush with egg wash and bake.
1. BOIL THE POTATOES
To kick off your Potato Buns you'll start by cutting the russet potatoes into cubes. Add your cubed potatoes to a saucepan along with about 1 ½ cups of water. Bring the potatoes to a boil and allow them to cook for about 10 minutes, just until they are fork-tender.
Got leftover potatoes? Try our Crispy Roasted Potatoes next!
2. MASH THE POTATOES
Then remove the potatoes using a slotted spoon and transfer them to the bowl of a stand mixer fitted with a paddle attachment. Set the saucepan with the starchy potato water aside and take care not to accidentally discard it! You will use it (once it's cooled) in your dough.
Add butter to the potatoes in the stand mixer and mix on low just until the potatoes are mashed.
3. ADD INGREDIENTS TO THE MASHED POTATOES
Once the potato water has cooled to room temperature, add 1 cup of it to the bowl along with all-purpose flour, buttermilk powder, sugar, yeast, salt, and one of the eggs. Then turn on your stand mixer and mix on low until everything is combined.
4. KNEAD THE DOUGH
After the mixture for your Potato Buns comes together, you'll swap out the paddle attachment for the dough hook and mix on low for about one minute. Then, increase your speed to medium and knead the dough for about 8 minutes more.
5. COVER AND RISE FOR 1 HOUR
After the time is up, use floured hands to form the dough into a ball and transfer it to a large, lightly oiled bowl. Note, the dough will feel very soft and somewhat tacky. Cover the bowl with plastic wrap and allow the dough to rise in a warm spot for about 1 hour.
6. DIVIDE INTO BUNS
After the dough has doubled in size, turn the dough onto a lightly floured surface and divide the dough into eight equal pieces. Ready a baking sheet with parchment paper, roll each piece into a ball and transfer the Potato Buns to the prepared pan.
Make sure that you space each dough ball about 2 to 3 inches apart so that they have room to grow, and gently press on the tops to slightly flatten.
7. RISE THE POTATO BUNS FOR 1 HOUR MORE
Cover and allow the formed buns to rise about 1 hour more. Once the buns are close to double in size, begin preheating your oven to 350°F.
8. ADD EGG WASH AND BAKE
After the hour is up, make an egg wash by whisking together 1 egg and about 2 tablespoons of water.
Brush the top of your Potato Buns with the egg wash and transfer them to the preheated oven to bake for 18 minutes, or until the top of the buns are golden brown and color.
Then remove the buns from the oven and allow them to cool on a rack for 10 to 15 minutes.
HOW TO TOAST POTATO BUNS
Once your Potato Buns have cooled, you can serve them right away as is, or you can toast them!
For those of you who are big on texture, toasting might be the way to go. As mentioned earlier, these buns bake up pillowy soft...and that's no exaggeration.
To toast your Potato Buns, slice the bun in half and smear it with room temperature butter from edge to edge. Place the bun, buttered-side down, on a grill, grill pan, or griddle over medium heat and allow it to toast for about 2 minutes.
Then, remove your buns from the heat and serve with your favorite burger patties and toppings!
6 MORE BAKING RECIPES YOU’LL LOVE
- Jalapeno Cornbread
- Texas Kolaches
- Chicken Empandas
- Veggie Quiche
- Red Lobster Cheddar Bay Biscuits
- Homemade Pigs In a Blanket
These Homemade Potato Buns take burger night to the next level, and bake up pillowy soft on the inside, with a gorgeous golden exterior.
- ½ pound Russet potatoes, peeled and cubed
- ¼ cup room temperature unsalted butter
- 3 cups all-purpose flour
- ¼ cup dry buttermilk powder
- ¼ cup granulated sugar
- 2 teaspoons rapid rise (or instant) yeast
- 1 ½ teaspoon salt
- 2 large eggs (you will need one for the dough and one for the egg wash)
Add the cubed potatoes along with about 1 ½ cup of water to a medium-sized saucepan and bring to a boil. Bring to a boil and cook for about 10 minutes, until the potatoes are fork tender.
Scoop out the potatoes with a slotted spoon and transfer them the bowl of a stand mixer fitted with a paddle attachment. Set the saucepan with the water aside to slightly cool. Do not discard.
Add the butter to the potatoes and mix on low until the potatoes appear mashed.
Once the potato water cools down to lukewarm, add 1 cup of the water to the bowl and discard the rest. Then, add the flour, buttermilk powder, sugar, yeast, salt, and 1 egg. Mix on low until combined.
Switch out the paddle attachment for the dough hook and mix on low for about 1 minute, then, increase the speed to medium (#6 on Kitchenaid stand mixer) and knead for 8 minutes.
Once the dough has finished kneading (it will soft and somewhat tacky), use floured hands to form it into a ball and transfer it to a large, greased bowl. Cover loosely with plastic wrap and allow to proof in a warm place for about 1 hour, or until is has almost doubled in size.
On a floured work surface, divide it into 8 equal pieces and roll each piece into balls.
Transfer them to a baking sheet lined with parchment paper, spacing them about 2 to 3 inches apart, and press down on the tops to gently flatten.
Cover and allow to rise in a warm place for about 45-60 minutes more, or until the buns have almost doubled in size. Toward the end of the rising time, preheat the oven to 350°F.
In a small bowl, whisk together 1 egg and 2 tablespoons of water. Brush the tops of the buns with the egg wash and bake for 18-22 minutes, until golden in color.
Remove from the oven and allow to cool on a rack for 10-15 minutes. Then, serve and enjoy!