Homemade Hamburger Buns
Print RecipeThese Soft Potato Hamburger Buns achieve ultimate fluffiness and tenderness thanks to riced Russet potatoes and their reserved cooking water, creating pillowy, golden buns with a moist crumb and subtle earthy sweetness that stay sturdy yet squishy—perfect for burgers. The enriched dough (with milk, butter, and egg) yields 12 beautifully homemade buns that elevate any sandwich or burger night far beyond store-bought. Simple to shape free-form and bake to perfection, they're a game-changer for that irresistible homemade texture!
Servings: 12
equipment (affiliate links
- kitchen scale for best accuracy
- Stand mixer with dough hook or knead by hand
- pressure cooker to cook potatoes or medium saucepan
- Probe thermometer to check water for yeast
- bench scraper optional for portioning out dough
- wide mouth lids for shaping rolls
Ingredients
- 2 ¼ tsp. active dry yeast or instant yeast
- ¼ c. (60 g) warm water warmed to 90-110°F (for active dry yeast) or 110-130°F (for instant yeast
- 1 tsp. sugar
- ½ c. (120 g) milk warmed to 90-110°F (for active dry yeast) or 110-130°F (for instant yeast
- ½ c. (105 g) russet potatoes riced or mashed fine
- ¼ c. (57 g) salted butter melted
- 2 tbsp. granulated sugar
- 1 large egg
- ½ tsp. salt
- 2 ¾ c. (344 g) unbleached all-purpose flour (RECOMMEND WEIGHING) + more if needed for consistency
Topping:
- 1 large egg for egg wash
- 1 tbsp. water for egg wash
- Sesame seeds optional
Instructions
- Proof Yeast: In a small bowl; dissolve yeast, warm water, and sugar. Let sit for 5-10 minutes until frothy.
- Mix Dough: Combine milk, mashed potatoes, butter, sugar, egg, and salt. Add yeast mixture. Gradually mix in flour until a soft dough forms. Knead for 6-8 minutes until smooth. Add more flour a tablespoon at a time until dough is not sticky but still slightly tacky.
- First Rise: Cover and let rise 45-60 minutes, until doubled in size.
- Shape: Divide dough into 12 pieces. Shape into balls, flatten, and place in prepared wide-mouth canning rings.
- Second Rise: Let rise for 10-15 minutes. Preheat oven to 375°F.
- Apply Wash and Topping: Whisk egg wash together and brush tops of buns with a pastry brush. Sprinkle sesame seeds (if using).
- Bake and Cool: Bake for 11-14 minutes, turning halfway. Remove from rings and cool completely before slicing.
Serving: 1bun | Calories: 271kcal | Carbohydrates: 47g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 128mg | Potassium: 134mg | Fiber: 2g | Sugar: 4g | Vitamin A: 180IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 3mg
