Freshly baked hamburger potato buns on a baking sheet.
Potato Hamburger Buns
Prep Time
15 mins
1 hr 45 mins

Delicious homemade hamburger buns.

Course: Side Dish
Cuisine: American
Keyword: hamburger buns, homemade buns
Servings: 8 Hani Bacova
  • 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
Egg Wash
  • 1 egg
  • 1 tbsp water
  • poppy seeds, sesame seeds, coarse salt
Mashed Potato
  1. 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.

  2. Stir mashed potato (1/2cup) with buttermilk ( 3/4 cup) and stir. Let cool until mixture is warm, not hot.

  3. 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.

  4. 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. 

  5.   In a small dish whisk together eggs.

  6. 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.

  7. Dump the dough onto a lightly floured work surface and knead it for 30 seconds to a minute until it comes to a ball.

  8. 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.

  9. 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..

Shape the Buns
  1. 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.

  2. 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.

Egg Wash
  1. Whisk together egg (1egg) and water (1tbsp).

  1. Preheat oven to 375F.

  2. Bake in the preheated oven, until golden brown.

    Large buns for 18-20 minutes.

    Small buns for 15-16 minutes.

  3. Remove from the oven, and cover with a dry towel for 15 minutes. Remove the towel and let cool completely.

  4. Potato Hamburger Buns can be prepared ahead of time and frozen until ready to use, up to 2 months.

Rising the Dough in the Oven
  1. 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.

Recipe Notes

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.