Potato Burger Buns

Potato Burger Buns are the ultimate burger buns! Pillowy, soft yet strong enough to hold stacks of delicious fillings without falling apart, they are perfect for the summer grilling season.

A perfect burger requires the ultimate burger bun: soft and fluffy yet sturdy enough to hold a generously greedy filling. Tender and light but with enough heft to soak up plenty of delicious juices and sauce.

Impossible? Not at all, with the help of a special ingredient. Potato Burger Buns are a huge hit because they tick ALL these boxes. 

Potato Burger Buns on a tray.

About Potato Buns

Here’s the secret to the perfect bun: a little mashed potato in a simple enriched dough. It may sound unusual, but trust me, it changes everything. The potato starches add moisture and softness to the dough, without making it soggy and heavy. These buns are irresistible!

Potato Buns shaped and waiting to rise on a tray.

They stay fabulously fresh (perfect for lunchboxes the next day or dinner rolls the next night) and are wonderfully sturdy, so no more disintegrating buns while you try to eat. They even make use of leftover ingredients. 

Plus, they’re a healthier alternative to store-bought buns, with no added preservatives and stabilisers. Winner all round!

Well risen potato buns on a tray.


To make Homemade Potato Buns, you’ll need the following simple ingredients:

  • Mashed Potato: Yep, for these buns, you gotta do the mashed potato (doing the twist is optional!). You can use leftover mashed potato (this is great for using up that last little bit in the pan) or make some specifically. Steamed, boiled, or microwaved, it will all work just fine. You need FLOURY potatoes for this recipe, Maris Piper, King Edward, or Desiree, for example.
  • Flour: Bread flour is used in this recipe for the best structure and texture. Here in Germany, that’s a 550 flour. In a pinch, you can use all-purpose flour, though you’ll notice some changes in structure and chew.
  • Milk: I always use full-fat milk when I bake. If necessary, you can replace this with plant-based options.
  • Eggs: I use a German medium-sized egg in this recipe, which is closer to a large in most countries I have visited.
  • Butter: I always cook with unsalted butter to control the amount of salt in the final product. It needs to be very soft (room-temp) to incorporate into the dough.
  • Yeast: I prefer to use fresh yeast in baking, as I think it tastes better and keeps the bread fresher longer. However, it’s not always available, so you can use active dried yeast or instant yeast. You’ll need 7g / 1 sachet.
  • Sugar and salt: An enriched dough like this one needs a balance of sweetness and saltiness to make it extra delicious and counter the big flavours of the burger fillings.
Glazed Potato Buns with an egg wash on a tray.
Jay Wadams sprinkling sesame seeds onto unbaked potato buns.


Making potato dough is super simple. Yes, it takes a bit of time for the hamburger buns to rise, but trust me, the wait is worth it! 

  1. First, prepare your mashed potato if you’re not using leftovers. Peel, then steam, boil, or microwave your potato until tender. Drain, mash (I use a potato ricer, one of my favourite kitchen gadgets), and set aside to cool.
  2. Next, combine all of the dough ingredients as well as the mashed potato in the bowl of a stand mixer with the dough hook attachment fitted. Knead on high until the mixture comes together, then on medium for 12 minutes until you have a soft dough. Remove from the bowl, shape it into a ball, then grease the bowl with a bit of oil to stop it from sticking. Return the dough to the bowl, cover it with cling film, then leave it to rise in a warm spot until doubled in size, for around an hour.
  3. When the dough has risen, turn it out onto a work surface and divide it into equal-sized pieces. It is ALWAYS best to weigh them for uniform results (I recommend a simple digital scale). You’ll get around 10 x 110g pieces out of this much dough, which makes lovely generous burger buns, 80g for smaller burgers, or even smaller for slider buns.
  4. Shape each piece of dough into a tight ball, pinching at the bottom to ensure a seal. Places each dough ball on an oven tray (you may need two, depending on the size of your oven) lined with baking paper. Cover loosely, then allow to rise again for 1 – ¼ hours. 
  5. After an hour, heat your oven to 200°C / 400°F / Gas 6. Whisk together your glaze ingredients, then gently, but thoroughly brush the tops and sides of each of the risen buns. Sprinkle with sesame seeds, then bake the buns in the preheated oven for around 20 minutes until well-risen and deep golden brown.
  6. Remove the buns from the oven, mist immediately with cold water from a spray bottle, then cover with a clean tea towel. Allow them to cool for ten minutes, then transfer to a wire rack to cool completely, still covered with the cloth, which helps to keep them soft.

The complete ingredient list and detailed instructions are in the recipe card at the bottom of the page.

Close up of a pile of potato burger buns.
Hand holding super fluffy potato burger bun above a tray of buns.

Frequently Asked Questions

My dough isn’t rising. What has happened?

Either the dough is too cold, or the yeast is not active. Try moving the dough to a warm place, like a sunny windowsill or into the oven with the light on. Always ensure you are using a fresh batch of yeast before baking. I have, in desperation, mixed a fresh sachet of yeast with a bit of water and re-kneaded it into the dough with mixed results!

Can I freeze Potato Burger Buns?

Yes! The buns will keep beautifully in an airtight container for 2-3 days, but can be frozen. I like to slice them in half before freezing so that they defrost quicker and more evenly.

Do I have to use fresh yeast?

Not at all! I prefer to use it for flavour and because it is cheap and readily available where I live. In the US, it is sometimes sold in whole food markets and can be ordered online. In Australia, it is sold by upmarket grocers like Harris Farm Markets. If you have a bakery near where you live, they may be happy to sell you some—it never hurts to ask!

Closeup of fluffy inside of potato burger buns.
Animation of Potato Hamburger Buns stacking.

Potato Burger Buns Recipe Card

Hand holding super fluffy potato burger bun above a tray of buns.

Soft Potato Burger Buns

Jay Wadams
Potato Buns are the ultimate burger buns! Pillowy, soft yet strong enough to hold stacks of delicious fillings without falling apart, they are perfect for the summer grilling season. This versatile bread dough is also great for sliders, hotdog buns, dinner rolls, or even baked into a loaf.
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Prep Time 15 minutes
Cook Time 30 minutes
Rising Time 2 hours 30 minutes
Serves 10 Buns


for the dough:

  • 125 g mashed potatoes, see notes
  • 550 g bread flour
  • 250 ml milk
  • 1 egg
  • 50 unsalted butter, very soft
  • 3 Tbsp white sugar
  • 10 g sea salt
  • 7 g active dry yeast, or 21g fresh yeast (better!)
  • 1 tsp oil

for the egg wash:

  • 1 egg yolk
  • 1 Tbsp cream
  • pinch sea salt
  • 2 Tbsp sesame seeds


  • PREPARE: Peel, steam, boil, or microwave your potato until tender. Mash it, then set it aside to cool.
  • MAKE THE DOUGH: When the potato is cool, combine the potato, bread flour, milk, egg, butter, sugar, salt and yeast in the bowl of a stand mixer with the dough hook attachment fitted. Knead on high until the ingredients come together, then on medium speed for 12 minutes, until the dough is smooth and lightly sticky. (See notes)
  • FIRST RISE: Remove the dough from the bowl and shape it into a ball. Pour the oil into the bowl, use the dough to spread it around the base and sides of the bowl, and then return the dough to the bowl. Cover with cling film or plastic wrap and let the dough rise until doubled in size, around one hour.
  • SHAPE AND SECOND RISE: When the dough has risen, turn out onto the bench top. It should be barely sticky at this stage, but if you find it too sticky to handle, dust it with a little extra flour. Divide the dough into 10 equal pieces of 110g each. (see notes). Then, shape each piece into a tight ball, pinching it to close. Place each ball seam side down onto an oven tray or baking sheet lined with baking parchment paper, leaving plenty of room for expansion (you may need two sheets). Cover loosely and leave to rise for 1 – 1 ¼ hours until doubled in size again (this will depend on how warm your house is and if you have used fresh or dry yeast).
  • HEAT THE OVEN: After an hour, heat the oven to 200°C / 400°F / Gas 6. Whisk together the egg cream and salt to make the egg wash for the buns. When the buns have risen, brush generously but gently with the egg and cream mixture, then sprinkle with the sesame seeds.
  • BAKE: When the oven is hot, bake the buns for 18-20 minutes until deep golden brown and well risen. Remove from the oven and immediately spritz with cold water from a spray bottle (this helps to keep the buns lovely and soft), then drape with a clean cloth.
  • COOL: Cool for 10 minutes on the tray, then transfer to a wire cooling rack and keep covered with the cloth until you need them.


MAKE BY HAND: If you don’t have a stand mixer, you can also mix the ingredients by hand in a large bowl and knead on a lightly floured surface for the same amount of time. Pro tip, oiling your hands slightly will stop the dough from sticking to you.
SIZE: 110g (3.8 oz.) gives 10 generously large burger buns. You could make them smaller, around 80g (2.8 oz.), for more petite burgers or smaller still for sliders. The smaller you go, the slightly shorter the baking time will be. For the 110 g buns, bake at 200 °C/400°F/Gas 6 for 18-20 minutes. For the 80 g buns, reduce the baking time by 2-3 minutes.
STORAGE: Once completely cooled, store in an airtight container or plastic bags (I reuse old bread bags for this purpose). Buns will keep for 2-3 days and can be frozen. If freezing, slice them in half before freezing so they defrost quicker.

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Serving: 1bun | Calories: 306kcal | Carbohydrates: 48g | Protein: 9g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 51mg | Sodium: 408mg | Potassium: 171mg | Fiber: 2g | Sugar: 5g | Vitamin A: 240IU | Vitamin C: 2mg | Calcium: 65mg | Iron: 1mg
Tried this recipe?Leave a review or a star rating and let me know how it was! Use the hashtag #daysofjay on Instagram so I can see your delicious creations.
Course | Bread, Light Bites
Cuisine | American
Jay Wadams
Jay Wadams

Jay Wadams is a cookbook author, food photographer and Le Cordon Bleu Gastronomy and Nutrition graduate. Based in Italy 🇮🇹 Germany 🇩🇪 and Australia 🇦🇺.

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