The softest potato bun recipe | Easy and best burger buns

In the vast world of baking, few things are as comforting and delightful as a freshly baked bun. But not just any bun—introducing the softest and most delectable potato buns you’ll ever encounter. Crafted with a harmonious blend of fresh potatoes and select ingredients, these buns stand out for their fluffy texture and rich, unparalleled flavor. This is my potato bun recipe.

Whether you’re looking to elevate your sandwich game or simply seeking a treat to enjoy with your morning coffee, this article will guide you through the art and science behind these exceptional potato buns.

If you are just here for the recipe, you can press the button underneath to be automagically transported to the recipe:

The science of potato buns

Potato buns have long been a favorite in many households, and there’s a scientific reason behind their unparalleled texture and taste. At the heart of this culinary wonder is the starch content found in potatoes. Unlike regular flour, which can sometimes produce a drier texture in baked goods, potatoes have an innate ability to retain moisture.

This is primarily due to their starch content, which acts as a sponge, absorbing and holding onto moisture more effectively. The result? A bun that boasts a softer, moister crumb, setting it apart from its counterparts.

How would Maillard react to these buns?

But the magic doesn’t stop there. As these buns begin baking, the potatoes within them break down. This breakdown is more than just a physical transformation; it’s a flavorful one. As they decompose, potatoes release simple sugars.

These sugars play a dual role. Firstly, they enhance the overall flavor of the bun, adding a subtle sweetness that complements its earthy undertones. Secondly, and perhaps more intriguingly, these sugars participate in the Maillard reaction—a complex series of events responsible for browning food when cooked. This reaction ensures that potato buns taste great and sport a beautifully browned and appetizing crust.

Absolutely superior texture

Lastly, let’s delve into the texture of the dough itself. Anyone who’s mashed potatoes knows about their creamy, fluffy consistency. This cellular structure, when incorporated into bread dough, works wonders.

It introduces a unique tenderness, a quality that traditional bread recipes, relying solely on flour, often miss. Mashed potatoes in the dough make the resulting bun less dense. Instead of a heavy, compact texture, you’re greeted with something more airy, light, and incredibly soft.

The dough in this potato bun recipe

Vitals

The dough

The dough in this potato bun recipe is an enriched dough. The dough is enriched with butter, whole milk, egg, and sugar.

Included in the dough is mashed potatoes. The mashed potatoes in the dough work to a tangzhong to retain the moisture in the dough.

The amount of salt in the dough is a bit higher than usual at 2.8%. Otherwise, the buns can turn out a little bland.

The calculated hydration is around 75%, but we’ll adjust the stickiness of the dough during the kneading.

If you want to play around with the formula, scale it, or change hydration or quantity, you can do that here in my Bread Calculator.

So, what can you expect from the buns in this potato bun recipe?

In conclusion, these homemade potato buns are nothing short of a culinary triumph. Their soft, fluffy texture is a testament to potatoes’ magical role in bread-making, providing a tender yet sturdy crumb to hold up to your favorite fillings. The unique flavor profile, enriched by the natural sweetness and earthiness of the potatoes, elevates these buns from mere bread to an experience that tantalizes the taste buds.

Moreover, the ease with which these buns can be made at home is truly remarkable. Even if you’re new to the world of baking, this recipe is straightforward and forgiving, making it accessible for bakers of all skill levels. The ingredients are simple, and the steps are easy to follow, yet the end result is a bun that could easily rival any gourmet bakery offering.

So the next time you’re in the mood for a truly exceptional bun—be it for a burger, a sandwich, or just to enjoy with a pat of butter—look no further than this recipe. You’ll be amazed at how something so delicious can be so easy to make right in the comfort of your own kitchen.

Please share this potato bun recipe on social media

This is my recipe for fluffy potato buns. If you like the recipe, please consider sharing it with like-minded bun lovers on social media.

If you make it and post it on Instagram, please tag me as @foodgeek.dk so I can see it. That would make me very happy.

Ad links! Links for equipment and ingredients in this recipe are affiliate links, which means I will get a commission if you purchase the product!

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Potato Buns

Course: Dinner, Lunch

Cuisine: American

Keyword: brioche burger buns, potato buns

Course: Dinner, Lunch

Cuisine: American

Keyword: brioche burger buns, potato buns

Servings: 8 buns

Calories: 309kcal

Author: Sune Trudslev

Nutrition Facts

Potato Buns

Amount Per Serving (1 bun)

Calories 309 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 3g19%

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Sodium 532mg23%

Carbohydrates 55g18%

Fiber 2g8%

Sugar 3g3%

Protein 9g18%

* Percent Daily Values are based on a 2000 calorie diet.

Discover the secret to the softest, fluffiest potato buns ever! This easy recipe delivers bakery-quality buns that are perfect for any occasion. Say goodbye to store-bought and hello to homemade deliciousness!

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Equipment

• potato ricer
• stand mixer
• burger molds

Metric – US Customary

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Ingredients

Dough

• 200 g potatoes cubed
• 30 g butter, salted
• 200 g whole milk 3.5%
• 60 g egg 1 extra large egg
• 10 g table salt
• 14 g sugar
• 7 g instant yeast
• 500 g all-purpose flour

Extras

• egg yolk for brushing
• seeds for topping

Instructions

Make the dough

• Add the cubed potatoes to a pot, cover them with water, and boil for 15 minutes.
• Mash the potatoes in the bowl of your stand mixer. Add the butter and mix it in.
• Put the whisk on your stand mixer and run it on two until the potatoes resemble a paste.
• While mixing, add the whole milk and the egg. When it’s mixed in, stop the mixer.
• Change to the dough hook.
• Add the salt, the granulated sugar, the instant yeast, and the flour.
• Start the mixer on 1, and when it’s more mixed in, go to 2.
• Mix for 5 to 8 minutes until the dough lets go of the sides, but not the bottom of the bowl.
• Move the dough to your unfloured counter. Pull the dough over the counter using your scraper. Use the other hand to help guide the dough. You don’t necessarily need to touch the dough much.

First rise

• Once you have a nice ball, cover it with plastic wrap sprayed with baking spray, or a wet kitchen towel will do as well.
• Leave it to rest and grow for 30 minutes.

Divide and shape

• Measure the dough and calculate the size of 8 pieces. It should be around 120 grams/4 and a quarter ounces.
• Divide the dough into 8 pieces. Using your scraper, make each dough piece into a ball.
• Add the buns to a baking sheet lined with parchment paper. Put some oil on your hands, and press the buns flat.

Second rise

• Cover the buns and let them rise for 30 minutes.
• While the dough is rising, heat your oven to 180°C/350°F with the fan on.

Bake

• When the buns are finished proofing, brush them with egg yolk. Top them with seeds of your choice.
• Put them in the oven and bake for 18 minutes. Take them out.
• Let them cool for at least 30 minutes. The carry-over heat finishes the baking.

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