Breads (Yeast) - Buns/Rolls

Potato Burger Bun

August 08, 2017 | Recipe by Bake with Paws
Potato Burger Bun
Potato Burger Bun

The ideal use for a potato bun is as a burger bun.  I have shared this recipe before in the previous post Healthy Chicken Burger recipe.  The crumb is quite small, the texture is soft and yet quite solid (not heavy), just so ideal for burger.

This Potato Burger Bun recipe is highly recommended if you are looking to make burger buns.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Recipe - Potato Burger Bun 

Yields: 8 buns


320g bread flour (I used Japan High Gluten Flour)
150g mashed potato (about 200g russet potatoes - peeled, sliced, steamed and mashed)
1 1/2 tsp instant yeast
15g brown sugar
1 1/4 tsp salt
40g eggs, whisked (from 1 L size egg, balance use for egg wash)
105g fresh milk or full cream milk
45g butter, room temperature

Egg wash - 10g egg wash from the above + 1 tsp milk
Sesame seeds for topping

  1. Put all ingredients (except butter) in a bowl of stand mixer and knead for 3 - 5 minutes or till the dough comes together.  Add in butter and continue kneading for 10 - 12 minutes till dough become together, elastic and achieve a reasonable sized window pane. I tried to check window pane stage.  But, the thin layer easily tear off due to the present of potato in the dough.  In this case, reasonable window pane stage is good enough. The whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.
  2. Cover the bowl with plastic or cling film and let it proof at a warm place for about 45 - 60 minutes or until doubled in size.
  3. Punch down the bread dough to release the air.  Transfer to a floured table top.
  4. Divide dough into 8 equal portions and shape into balls. Place bun onto the baking pans lined with non-stick baking paper.  Make sure they are about 1 ½ to 2 inches apart.  Let buns rise for another 45-60 mins or until double in size.
  5. Preheat oven at 190 C (top and bottom heat) or 170C (fan-forced) for 10 - 15 minutes. 
  6. Brush the buns with egg wash and sprinkle with some sesame seeds on top.
  7. Bake at pre-heated oven for 15 to 20 minutes.
  8. Remove buns from the oven and let them cool on rack completely.

It is advisable to read the following notes before starting baking.


For kneading, please regard the timing provided as an indication only. It is only meant as a guide.  Timing may differ depending on the brand of flour and electric mixer used. The protein content may vary from one brand of flour to another.

Some have experienced the dough breaking during the second proofing.  If that happens it is due to over kneading.  Please stop the machine and check your dough during the final cycle of kneading to ensure that you don't over knead. Every machine is different and there is always a chance of over-kneading when using a machine. You may need to adjust this timing and stop as soon as you reach the window pane stage.

The right flour plays a very important role in bread making.  Usually bread flour content around 11.5 - 13.5% protein, while high gluten flour is around 13.5 - 14.5%.  All purpose flour content less protein around 9 - 11%.  To achieve fluffy, soft and light bread, I used Japan High Gluten Flour in most of my bread baking.  Sources from here and here.

The liquid measurement given is also a guide.  It is advisable to always reserve some liquid and not add it all in one go.  This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.  This is because each flour absorbs water and hydrates differently. 

Please note that the proofing timing may also vary depending on your climate and environment. The humidity and temperature at your place will influence how dough rises.  
If you are unable to judge by just looking at the dough, you can do the finger poke test:
  1. First Proofing:
    • Lightly flour or oil your finger or knuckle, gently poke in the centre of the dough then remove your finger.  If it bounces back immediately without any indentation then it needs more time.
    • If the indentation stays and it doesn’t bounce back or if the dough collapses, then the it is over proved.  
    • If it bounces back just a little, then the dough is ready to be punched down and shaping.
  2. Second Proofing:
    • Lightly press the side of the proved dough with your finger.  If it bounces back immediately without any indentation, it means the dough is under proved and needs more time before baking.
    • If the indentation stays and it doesn’t bounce back, it means it has been over proved.
    • If the indentation slowly bounces back and leave a small indentation, it is ready to bake. 
    • There will be a final burst of rising once the bread is placed to bake in the oven and it is called oven spring. 
If your bread collapses or gets wrinkled on top after removing from oven, it could be because your dough over proved during the second proofing. Please proof your dough until 90% of the size.

Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.


  1. researching for my new Pizza and burger spot, came across this super awesome recipe thanks a lot

    1. Hi, thank you for visiting my blog. Hope you will like it too.
      My pleasure :)


Post a Comment