Homemade soft Hamburger Potato Buns are a staple in my kitchen.
I make these fluffy and moist Hamburger Buns every other month. They freeze well and are great for burgers and sandwiches alike.
And I also use them to make sliders : Chicken Bacon Meatballs Sliders. Those are my favorite.
HAMBURGER POTATO BUNS
POTATO, BUTTERMILK, FLOUR AND YEAST
To make potato buns I use an all purpose cooking potato. Sometimes I’ll use leftover mashed potatoes, too.
- Cook 1 large, peeled and cubed potato till soft in a 1 1/2 cup salty water.
- Mash soft potato with about 3tbl potato water, using a fork. Or use a immersion blender to make a smooth puree.
This recipe also calls for buttermilk. I hardly ever have buttermilk in the fridge, and since all it takes is milk and little bit of vinegar or lemon juice I make it fresh.
- Combine milk (3/4cup) and vinegar (1stp) and set aside for 5 minutes, then stir well to break up the soft curds.
I like using unbleached King Arthur All Purpose Flour. Whisk flour with salt and freshly ground black pepper.
Using active dry yeast is convenient and so that’s what I use, too.
DOUGH AND 1st RISE
- Whisk together flour, salt and ground black pepper.
- Prepare yeast mixture : pour buttermilk into a bowl, stir in honey, mashed potato, yeast and about 1tbsp of flour. Let it sit till foamy, for about 5-10 minutes.
- In a small dish whisk together eggs.
- Soften unsalted butter.
- Add all the wet ingredients into the flour and stir well until flour is moistened throughout.
- Then using a stand mixer fitted with a hook attachment knead the dough until soft and smooth. Knead for 5-7 minutes.
- This dough is soft and it will not pull away from the sides. It’s okay.
- Dump it on a lightly floured work surface and knead it for a minute or so. Shape it into a ball.
- Grease the mixing bowl and return the ball of dough into the bowl. Cover with a plastic wrap or a damp paper towel and let rise for an hour in a warm, draft free spot.
OVEN RISING METHOD
- I’ve been using this method for years and it has given me the best result thus far.
- Bring 3 cups of water to boil. Place the pot with boiling hot water on the bottom rack in the oven.
- Place the bowl with the dough on the rack above. Close the oven door and let the dough rise for one hour.
SHAPE HAMBURGER POTATO BUNS
- Once the dough has risen and doubled in volume dump it onto a lightly floured work surface. Dust some flour on the top as well to prevent rolling pin from sticking.
- Roll it out to about 1/2 inch thick and cut out rounds with a cookie cutter.
- This recipe makes about 8 9 regular size Hamburger Buns, using a 4 inch cutter.
- And approximately 18-20 mini buns (Slider Buns), using a 2 inch round cookie cutter.
- Shape the round cut outs into buns and transfer them onto a baking sheet lined with a parchment.
- Cover with a damp towel and let proof for 45 minutes.
- Preheat oven to 375F.
- Prepare egg wash : whisk together egg and 1tbsp water.
- Brush each bun generously with an egg wash, make sure their are no puddle of egg wash underneath the buns.
- Sprinkle topping of your choice (poppy seeds, sesame seeds, caraway seed, coarse salt ) on the buns, or leave them plain.
TO MAKE HAMBURGER POTATO BUNS YOU NEED
- RECIPE – JUMP TO RECIPE
- Stand Mixer
- Baking Sheets
- Parchment Paper
- Pastry Brush
- Round Cookie Cutters
- Immersion Blender
- Sesame Seeds, Poppy Seeds, Pretzel Salt (I love this stuff on soft pretzels!)
MORE BREAD RECIPES :
Delicious homemade hamburger buns.
- 1/2 cup mashed potato (you'll need 1 large potato, peeled and cubed, cooked in 1 1/2 cup of water with 1/2 tsp of salt)
- 3/4 cup buttermilk
- 1 tbsp honey
- 2 1/2 tsp dry yeast
- 3 cup all purpose flour ( I use King Arthur Unbleached All Purpose Flour)
- 2 eggs
- 5 tbsp butter, softened
- 1/8 tsp ground black pepper
- 1 egg
- 1 tbsp water
- poppy seeds, sesame seeds, coarse salt
Cook one large peeled and cubed potato in 1 1/2 cup water seasoned with 1/2 tsp salt, cook until soft.. Mash the potato with 3tbsp potato water, using a fork. Or use an immersion blender. Spoon mashed potato mixture into a 1/2 cup measure.
Stir mashed potato (1/2cup) with buttermilk ( 3/4 cup) and stir. Let cool until mixture is warm, not hot.
If mixture is cool to the touch, microwave on high until warm.
Into the warm potato buttermilk mixture whisk 1 tbl honey, one packet of dry yeast (about 2 1/2tsp) and flour (1tbsp). Whisk well and let sit for 5 minutes. Until foamy on the top.
Meanwhile measure flour (3 cups) into a bowl of your stand mixer, stir in salt (1/2tsp) and ground black pepper (1/8tsp), set aside.
In a small dish whisk together eggs.
Pour yeast mixture, eggs and softened butter into the flour, stir well, until flour is moistened. Using a hook attachment knead for 5-7 minutes, until a soft dough is formed. If the dough appears too wet add up to 1/4 cup flour.
Dump the dough onto a lightly floured work surface and knead it for 30 seconds to a minute until it comes to a ball.
Return the ball of dough into a lightly oiled bowl, cover and let rise in a warm place. See the note how to let it rise in the oven.
Once the dough has risen, invert the bowl with the risen dough onto a lightly floured work surface. Lightly dust the top of the dough and then using a rolling pin, very gently roll the dough 1/2 inch thick..
Use a round cutter and cut out rounds.
For mini hamburger buns use 2 inch cutter and for regular size buns use 4 inch cutter.
Shape the rounds into buns.
Place each hamburger bun onto a baking sheet lined with the parchment paper or a silicone baking mat.
Re-roll the scraps.
Cover buns with a damp paper towel and let proof for 45 minutes. Then brush with an egg wash. If using topping sprinkle with poppy seeds, sesame seeds, salt or leave plain.
Whisk together egg (1egg) and water (1tbsp).
Preheat oven to 375F.
Bake in the preheated oven, until golden brown.
Large buns for 18-20 minutes.
Small buns for 15-16 minutes.
Remove from the oven, and cover with a dry towel for 15 minutes. Remove the towel and let cool completely.
Potato Hamburger Buns can be prepared ahead of time and frozen until ready to use, up to 2 months.
Bring 3 cups of water to boil. Place the pot on the bottom rack in your oven and place the bowl with the yeast dough above. Close the oven and let rise for an hour.
Buttermilk Potato Hamburger Buns can be prepared ahead of time and frozen, for up to 2 months.
If making smaller buns, recipe makes about 18-20 slider buns.
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This recipe was 1st published in 2013, today I’m sharing an updated version.
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