Name: Potato Burger Buns
Prep time: 30 min
Cook time: 20 min
Total time: 2 h 50 min
Cuisine: American
Ingredients: 140g bread flour (I used Japan High Gluten Flour); 75g full cream milk + 20g water; 1/4 tsp (0.7g) instant yeast; 1/4 tsp sugar; 140g bread flour (I used Japan High Gluten Flour); 115g mashed potato (1 russet potato, about 180g - peeled, sliced, steamed and mashed); All the old dough (above); 15g brown sugar; 1/2 tsp (1.5g) instant yeast; 3/4 tsp (4.5g) salt; 5g - 10g milk (optional); 40g eggs, whisked (from 1 L size egg, balance use for egg wash); 40g butter, room temperature; Egg wash - 10g egg wash from the above + 1 tsp water/milk; Sesame seeds for topping; 6 pieces - Round Burger Ring (10 cm x 3 cm), greased or lined the inner ring with parchment paper; Baking tray

Updated: September 2024

By Bake with Paws

If you're looking for the ultimate soft and fluffy burger buns that take your homemade burgers to the next level, you're in the right place. These Potato Burger Buns are enriched with mashed potatoes, egg, and milk, giving them a rich flavor and incredibly tender texture.

This is one of my favorite recipes for burger buns because they’re easy to make, deliciously soft, and stay fresh for longer—thanks to the magic of mashed potatoes. Whether you're grilling burgers, making sandwiches, or simply enjoying them with butter, these buns deliver every time.

What Makes These Buns So Special?

Mashed potato – Adds moisture, tenderness, and helps the buns stay soft longer.
Egg and milk – Enrich the dough, giving it a soft, fluffy, and slightly rich crumb.
Perfect for burgers and sandwiches – Strong enough to hold fillings, soft enough to bite through easily.
Homemade goodness – No preservatives, just fresh and flavorful buns from your own kitchen.

Step-by-Step Instructions How To Make Super Soft Potato Burger Bun

INGREDIENTS (Yields 6 Burger Buns - 10 cm diameter)

Old Dough:

140g bread flour (I used Japan High Gluten Flour)

75g full cream milk + 20g water

1/4 tsp (0.7g) instant yeast

1/4 tsp sugar

Main Dough:

140g bread flour (I used Japan High Gluten Flour)

115g mashed potato (1 russet potato, about 180g - peeled, sliced, steamed and mashed)

All the old dough (above)

15g brown sugar

1/2 tsp (1.5g) instant yeast

3/4 tsp (4.5g) salt

5g - 10g milk (Please refer notes)

40g eggs, whisked (from 1 L size egg, balance use for egg wash)

40g butter, room temperature

Topping:

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

Utensils:

6 pieces - Round Burger Ring (10 cm x 3 cm), greased or lined the inner ring with parchment paper

Baking tray

INSTRUCTION:

1. Old Dough

Combine water, milk, yeast and sugar in a mixing bowl. Then add in bread flour and mix with hand until become a soft dough. Roll into a ball and place in a greased bowl. Cover with cling film and let it proof 1 hour in room temperature (28C).
After 1 hour, place into the refrigerator overnight for at least 12 hours or up to 16 hours. Fridge temperature 2C - 4C. The next morning, take out the old dough from refrigerator to return to room temperature 30 minutes before using. You can also use directly from the fridge if you forget to take out earlier.
If you don't plan to bake the next day, after 1 hour fermentation, shape it into a ball and wrap it in cling wrap or place it in a ziplock bag. Store it in the freezer for 1-2 months. Take it out 30 minutes before using to defrost.

2. Mashed Potato:

Wash, peel and cut the potato.
Steam for 15 minutes or until potatoes are soft.
Mash the potato with a potato ricer or masher. Set aside to cool.

3. Kneading Main Dough:

Put all ingredients (except butter), including all the old dough (slightly tear the dough) into a bowl of stand mixer.
Slightly combine the mixture by hand with the paddle attachment before turning on the machine so that the flour will not splash out. Using the paddle attachment, mix for 2 minutes or until the dough comes together and elastic.
Change to hook attachment, add butter and continue knead for 10 - 12 minutes or until reach window pane stage. 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.

4. 1st Proofing:

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.

5. Shaping:

Punch down the bread dough to release the air.
Transfer the dough to a clean floured surface then divide dough into 6 or 8 equal portions depend on your round ring size. Please use a kitchen scale if you want to be exact.
For 10 cm ring size - 6 portions about 99g each for mine.
For 9 cm ring size - 8 portions about 74g each.
Flatten each dough and shape into a ball.
Place bun onto the baking pan. Make sure they are about 2 inches apart.
Place the prepared round burger ring on each bun.

6. Final Proofing:

Cover with kitchen towel and let the buns proof at a warm place for 30 - 45 minutes until the dough rise double in size.

7. Baking:

Preheat oven at 190C - 200C (top & bottom heat) or 180C - 190C (fan-forced) for 15 minutes.
Brush with egg wash and sprinkle with some sesame seeds.
Bake in a preheated oven for 15 - 20 minutes, or until golden brown.
Remove tray from oven. Then remove the rings and let the buns cool on rack.

Notes:

Depends on your flour and potato, because each flour absorbs liquid and hydrates differently. You may also add 1 teaspoon of milk at a time during kneading if the dough is too dry, when you see that the dough doesn't stick to the bottom at all. We want the dough to clear from the sides of the bowl with only a small part of the bottom sticking to the base of the mixer bowl. You should hear a slapping sound of the dough hitting the sides of the mixer bowl.
If your Round Burger Ring is (9cm x 3 cm) then you will get 8 buns about 74g bread dough.

Main Dough

Baking Tips from My Kitchen

Gluten Development:
Essential for soft, airy bread, gluten is created when flour hydrates. To develop it, use techniques like autolyse or kneading. The windowpane test checks readiness—dough should stretch thin without tearing. From my experience, high hydration dough with high percentage of fat will be easy to stretch and achieve a paper thin windowpane stage.
Kneading:
Please regard the timing provided as an indication only. It is only meant as a guide. Times vary by flour and mixer type. For higher fat dough, knead longer (18–20 minutes).
Flour & Hydration:
Use high-gluten flour for optimal texture. Always reserve some liquid to adjust dough consistency for best results. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.
Dough Temperature:
Maintaining the right dough temperature during kneading is crucial for a fine crumb. If the dough becomes too warm, the crumb will become too big and uneven. To prevent this, use cold water, milk, or eggs, and chill your mixing bowl or hook attachment in the freezer. Knead at low speeds, and if your kitchen is warm, rest the dough in a cooler spot. Proper dough temperature ensures a soft, fluffy bread with a fine, even crumb.
Proofing:
Proofing time depends on your environment. Use the finger poke test to gauge readiness. To check dough readiness, lightly press the side with your finger:
If it bounces back instantly, it’s under-proofed and needs more time.
If the indentation stays, it’s over-proofed.
If the indentation slowly bounces back, it’s ready to bake.
There’s also a final rise called oven spring when the dough bakes, which adds to the bread’s height.
Wrinkle Top or Shrinking:
If your bread collapses or develops wrinkles on top after baking, it might be over-proofed during the second rise. Aim for the dough to rise to 80-90% of its final size or just below the rim of the pan to prevent this. Over-proofing leads to weaker structure, causing the bread to lose shape.
Baking & Oven Temperarate:
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.

How To Store The Burger Buns?

It is better to be eaten fresh. However, if you need to store any left overs, wrap the bun properly with plastic or store in an airtight container. For tropical climate, it may be left out in room temperature for a maximum 2 days or kept in refrigerator for up to a week and freezer up to 1 - 2 months. Reheat the buns in a preheated oven at 150C for 8 - 10 minutes or toast before eating.

Frequently Asked Questions (FAQ)

Q: Can I use all-purpose flour instead of bread flour?

Yes, you can substitute with all-purpose flour, but the texture will be slightly softer and less chewy. Bread flour has higher protein, which helps develop gluten and gives the buns better structure and rise.

Q: What type of potato is good for this Sourdough Potato Burger Buns?

I used Russett potatoes in this recipe.

Q: Can I replace milk with a non-dairy alternative?

Yes. You can use unsweetened soy milk, oat milk, or almond milk. Keep in mind that this may slightly affect the flavor and softness.

Q: Can I make the dough ahead of time?

Yes. After the first rise, punch down the dough, cover it tightly, and refrigerate overnight. Let it come back to room temperature before shaping and continuing with the final proof.

Q: Why didn’t my buns rise well?

This could be due to:

- Inactive yeast (check the expiration date).

- The dough not being kneaded enough.

- A cold environment slowing down proofing.

Try proofing in a warm, draft-free spot and ensure you knead until smooth and elastic.

Final Thoughts

These Soft Potato Burger Buns with Egg and Milk are everything a burger bun should be—rich, soft, tender, and just a little sweet. The combination of mashed potato, egg, and milk creates a dough that’s easy to work with and produces consistently excellent results.

If you bake these, I’d love to see them! Tag me @Bakewithpaws or comment below to share your results. Please leave me a comment if you have any questions regarding this recipe.