Potato buns are a game-changer for any sandwich or burger lover. Made with mashed potatoes, these buns are extra soft, incredibly moist, and stay fresher longer than traditional bread rolls. Their slightly sweet, buttery flavor pairs beautifully with juicy patties, pulled meats, or even egg salad. This homemade potato bun recipe gives you a bakery-quality bun with minimal effort and maximum payoff.
If you’ve been relying on packaged buns, it’s time to elevate your bread game with a batch of warm, fluffy potato buns fresh out of your oven.
Why Use Potato in Buns?
Mashed potatoes might seem like an unusual addition to bread dough, but they do something amazing. The starch from the potatoes holds more moisture, helping the dough stay tender and airy even after baking. Potato buns are less likely to dry out and have a pillowy texture that’s hard to resist.
They’re perfect for hamburgers, breakfast sandwiches, or anything that needs a strong but soft bun that won’t fall apart after the first bite.
Ingredients You’ll Need
- 3 1/2 cups all-purpose flour (plus more as needed)
- 1/2 cup mashed potatoes (plain, no butter or milk added)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/4 cup sugar
- 1/4 cup warm water (about 100°F)
- 3/4 cup warm milk
- 1 large egg
- 4 tablespoons unsalted butter (softened)
- 1 1/2 teaspoons salt
Optional for topping:
- 1 egg yolk + 1 tablespoon milk for egg wash
- Sesame seeds, poppy seeds, or everything bagel seasoning
Step-by-Step Instructions
Step 1: Activate the Yeast
In a small bowl, combine warm water, a pinch of sugar, and yeast. Stir and let it sit for 5 to 10 minutes until it becomes foamy. If it doesn’t foam, your yeast may be expired or the water was too hot.
Step 2: Mix Wet Ingredients
In a large mixing bowl, whisk together the warm milk, mashed potatoes, egg, and remaining sugar. Add in the softened butter and mix until smooth.
Step 3: Combine the Dough
Add the yeast mixture to the bowl. Begin adding the flour and salt, mixing until a soft dough forms. Knead the dough on a floured surface for about 8 to 10 minutes, or use a stand mixer with a dough hook for 5 to 6 minutes on medium speed. The dough should be soft and slightly tacky but not sticky.
Step 4: First Rise
Transfer the dough to a greased bowl and cover with plastic wrap or a damp towel. Let it rise in a warm area for 1 to 1.5 hours, or until doubled in size.
Step 5: Shape the Buns
Punch down the dough and divide it into 8 to 10 equal pieces, depending on your preferred size. Roll each piece into a smooth ball and flatten slightly to form a bun shape. Place them on a parchment-lined baking sheet, leaving enough space between each for rising.
Step 6: Second Rise
Cover the shaped buns loosely and let them rise again for 30 to 45 minutes, or until noticeably puffy.
Step 7: Add Egg Wash and Bake
Preheat the oven to 375°F (190°C). Brush the tops of the buns with the egg wash for a glossy finish. Sprinkle with sesame seeds or other toppings if desired.
Bake for 18 to 22 minutes, or until golden brown. The buns should sound hollow when tapped and feel light.
Step 8: Cool Before Serving
Let the buns cool on a wire rack before slicing. They will be slightly soft at first but will firm up as they rest.
Tips for Perfect Potato Buns
- Use leftover mashed potatoes but make sure they’re plain. Avoid using any that have added cream or seasoning.
- Don’t add too much flour. The dough should be soft and pliable, not dense. Add flour gradually while kneading.
- Measure your ingredients carefully. Use a scale for accuracy, especially for flour and potatoes.
- Want extra light buns? Replace half the all-purpose flour with bread flour.
Storage and Freezing
Potato buns stay fresh longer than regular buns thanks to the potato starch. Store them in an airtight container at room temperature for up to 3 days.
To freeze, wrap each bun in plastic wrap and place in a freezer bag. Freeze for up to 1 month. Reheat in a 350°F oven for 10 minutes or thaw at room temperature.
Serving Ideas
Potato buns are versatile and sturdy without being heavy. Here’s how to use them:
- Classic burgers with lettuce, tomato, and cheese
- Pulled pork or BBQ chicken sandwiches
- Egg and sausage breakfast buns
- Grilled veggie stacks with pesto or hummus
- Fried chicken sandwiches with pickles and slaw
You can also toast them with butter for an easy dinner roll or serve with soups and stews.
Variations to Try
- Garlic Herb Buns: Add minced garlic and chopped herbs to the dough
- Cheddar Potato Buns: Fold in shredded cheese during shaping
- Whole Wheat Version: Substitute half of the flour with whole wheat flour
- Sweet Potato Buns: Use mashed sweet potatoes for a subtle sweetness
Final Thoughts
This potato bun recipe delivers soft, flavorful rolls that hold up well under any filling. Whether you’re building the ultimate burger or looking for a better sandwich base, these buns bring bakery-quality results with a homemade touch. Moist, airy, and full of flavor, potato buns are a staple worth adding to your baking routine. Once you try them, you may never go back to regular buns again.
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