Potato Burger Buns

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These potato burger buns aren’t your average bread roll! Made with mash & crispy potato skin, these buns are incredibly soft, fluffy & full of flavour. Perfect for burgers & sandwiches.

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potato burger bun

This could be the ULTIMATE burger bun!

A bit different than your average bread roll, these homemade burger buns contain roasted mashed potato & crispy potato skin, for an incredibly soft & fluffy texture and a deep, roasted flavour. Perfect for burgers & sandwiches or try them toasted with a generous amount of butter.

These burger buns also work great with fish, like our crispy cod or beer battered fish. Think fish & chips but in sandwich form!

What Are Potato Buns?

Like brioche burger buns, potato buns are made from a dough enriched with butter, egg & milk. This is what gives them a soft & fluffy texture and a deep, golden brown colour once cooked.

Where potato buns differ from other doughs is the addition of mashed potato & in this recipe, crispy potato skin. This may sound strange but adding mash to bread dough increases the starch content, allowing more more liquid to be incorporated. This results in a softer, fluffier bread that is just as easy to shape & handle as any other dough. This is similar to when you make buns with a tangzhong.

Ingredient Notes

  • Potatoes – Maris Piper potatoes work best for these buns but other floury potatoes like King Edwards or Russets will work as well. We’re going to be using the skin as well, so make sure that the outside is clean! This recipe uses 90 grams of mashed potato, so you’ll need to use a raw potato that weighs around 150 grams.
  • Flour – You’ll need a strong white bread flour for these buns. Preferably one with a protein content of around 12-15%. If you’re in the UK, I’d recommend the Canadian white bread flour from Shipton Mill.
  • Yeast – These buns are made with dried, active yeast which needs activating in warm liquid before being used. Try to get the liquid as close to 38°c as possible for the best results. Instant yeast can also be used & won’t need activating first. Keep in mind that instant yeast will make your dough rise slightly quicker.
  • Salt – A good quality sea salt is best for bread doughs. I like to use Maldon.
  • Milk Powder – Adding a small amount of skimmed milk powder to the dough helps to give the buns a deeper colour once baked. This is an optional ingredient so don’t worry if you haven’t got any.
  • Butter – Make sure to use unsalted butter for the dough, to avoid making it too salty.
  • Eggs – Using a room temperature egg for the dough is best, so that the temperature of the dough isn’t affected when it is added in.
baked potato for mash
We’re using a baked potato for our dough. Both the mash & crispy skin!

How To Make Potato Buns

Step 1 – Mashed Potato

The first step is making mashed potato then letting it cool to room temperature.

For this recipe, we are roasting the potatoes for the mash instead of boiling them. This allows us to control how much moisture goes into our mash & therefore, our dough. It also produces a more flavourful mashed potato. Using this cooking method, you’ll also end up with crispy skin which can be incorporated into the dough for an extra boost of potato flavour.

The potato that you use for potato bread is very important. They need to be floury & contain plenty of starch. A Maris Piper or Russet potato is a good choice. Avoid using waxy spuds as these contain less starch & more moisture which will affect how the dough comes out.

Step 2 – The Dough

Like a brioche or tangzhong burger bun, this dough is enriched with butter, egg & milk. It is also very easy to make!

Simply combine strong white bread flour with yeast, milk, water, salt, sugar, egg, butter & the cooled down mashed potato & skin. Kneaded until smooth, the dough is then left to double in size. Potato breads tend to rise quicker so the first rise will take less than an hour.

We are also adding a small amount of milk powder into our dough. This is optional but helps achieve a softer crumb & gives the cooked bread a deep, golden colour. You can make this bread without milk powder, it will still turn out great!

Step 3 – Shaping

Once the bread has finished its’ first rise, it needs to be knocked back & shaped. This is a fairly sticky dough so you’ll need to flour your worksurface before shaping.

To shape, first the dough needs to be portioned into five equal pieces. Next, take a piece of dough & bring the edges into the middle. Flip the dough over & use cupped hands to shape the dough into a tight ball. Dragging the bottom on the worksurface as you shape, helps increase surface tension.

*Using slightly wet hands will prevent the dough from sticking.

Step 4 – Baking

Once shaped, the dough is left to double in size. This will take around thirty minutes, depending on your kitchen’s temperature. We then brush egg wash over each bun then sprinkle over sesame seeds.
I’ve used a mix of white & black sesame seeds but feel free to use either or.

Next, the buns are baked in a preheated oven for 15-20 minutes. Once cooked, they will be well risen & a deep, golden brown colour.

Finally, we brush melted butter over each bun as soon as they come out of the oven. This gives them a super shiny finish without being greasy. Leave to cool completely then the buns are ready to serve.

shaped potato burger bun with sesame seeds
burger bun crumb

What To Use Potato Burger Buns For

These buns are ideal for not only burgers but sandwiches as well. Although they are extremely soft, they hold up well when used with almost any filling. Some triple cooked chips would be a good shout!
If your going to fill them with something juicy, like a beef burger, I would recommend toasting the bun first…

The Windowpane Test

The best way to assess the gluten development in your dough is by using the windowpane test.
Here, you take a small piece of dough & stretch it between your fingers. If it stretches thin enough so that you are able to see through it, enough gluten has been developed. If it tears, more kneading is required.

Frequently Asked Questions

What flour do I need to use?

Make sure to use a strong white bread flour as this contain the right amount of protein – around 14%. I use a Canadian white bread flour from Shipton Mill in the UK.

Can I use fast instant/easy bake yeast?

Absolutely! You won’t need to activate the yeast first, just add it straight into the flour. Also, the milk & water won’t need to be as warm, around 26°c will do the trick.
I do prefer to use dried active yeast though as I find it gives a fluffier texture but this recipe will work either way.

Do I have to use a mixer to make the dough?

I’d definitely recommend using either a stand mixer or a hand held mixer to make this dough. It’s quite wet so getting enough gluten development by hand would be very tricky.

Do I have to use sesame seeds?

Feel free to use a different type of seed or leave them off completely. Some onion/nigella seeds would work well.

How do I store burger buns?

If your not serving your burger buns straight away, make sure to store them in an airtight container. They’ll stay fresh for several days.

potato bun dough with crispy potato skin

Cooking Burger Buns In An Aga

With all of my recipes, I include cooking instructions for conventional ovens, fan ovens & also Agas. Here’s how to cook this recipe on an Aga…

Cook the potato (as above) on the bottom set of runners in the roasting oven. The buns need to be baked in the baking oven, on the bottom set of runners.

Equipment Used

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More Bread Recipes To Try!

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Potato Burger Buns

These potato burger buns aren't your average bread roll! Made with mash & crispy potato skin, these are incredibly soft & full of flavour.
Prep Time1 hour 30 minutes
Cook Time20 minutes
Proving Time1 hour 30 minutes
Total Time3 hours 20 minutes
Course: Bread, Dinner, Lunch
Cuisine: French
Servings: 5 People
Author: Ben Racey


  • Potato Ricer
  • Stand Mixer
  • Digital Scales
  • Digital Food Probe
  • Glass Measuring Jug
  • Dough Scraper
  • Metal Bench Knife
  • Large Baking Tray


The Dough

  • 1 Large Potato (around 150g) See Notes
  • 1 tbsp Vegetable Oil
  • 230 g Strong White Bread Flour
  • 75 g Whole Milk
  • 50 g Water
  • 4 g Dried Active Yeast
  • 5 g Maldon Salt
  • 10 g Caster Sugar
  • ½ tsp Skimmed Milk Powder Optional
  • 1 Large Egg @Room Temperature
  • 25 g Unsalted Butter @Room Temperature

Egg Wash

  • 1 Large Egg
  • 1 tsp Cold Water
  • Pinch Table Salt

To Finish

  • 1 tsp Sesame Seeds
  • 20 g Unsalted Butter Melted


  • Preheat an oven to 200°c/180°c fan (390°f/350°f).
    Place your potato onto a baking tray, drizzle with the vegetable oil then bake in the preheated oven until the skin is crispy & the inside is soft*. This will take 1-1.5 hours.
    Use a sharp knife to check that the potato is cooked all the way through.
    Once the potato is cooked, you can turn your oven off & preheat it again, later on.
  • Let the potato cool slightly then cut in half & scoop out the flesh.
    Use a potato ricer (or fork) to mash the potato then weigh out 90g.
  • Chop the crispy potato skin into small pieces then add into the mash potato. Leave to cool to room temperature.
  • Next, place the milk & water into a jug & warm in the microwave to 38°c/100°f (alternatively you could heat this up in a saucepan then transfer to a jug), then whisk in the yeast & leave to go bubbly, 5-10 minutes.
  • Add the flour, mash potato (and skin), salt, sugar, milk powder & egg into the bowl of a stand mixer. Give the activated yeast a whisk then add to the bowl.
    Using the dough hook, knead the dough on a medium speed until smooth & starting to come away from the sides of the bowl, around 5 minutes.
  • With the mixer still going, add in the butter a small amount at a time, incorporating each piece fully before adding more. Once all the butter has been incorporated, keep mixing until the dough passes the window pane test, 5-10 minutes.
  • Transfer the dough to a lightly oiled bowl, cover with clingfilm or a tea towel & leave to double in size at room temperature, 45 minutes – 1 hour.
  • Once risen, knock the dough back then transfer to a lightly floured work surface. Using a bench scraper, divide the dough into 5 equal pieces, they should weigh around 110g each.
  • To shape, take a piece of dough & bring the edges into the middle. Flip the dough over & use cupped hands to shape into a tight ball. Dragging the seam on the work surface helps increase surface tension.
    Transfer to a lined baking tray & repeat with the remaining dough.
  • Once shaped, cover with another baking tray (flipped upside down) or loosely with oiled clingfilm & leave to double in size at room temperature, 30 – 45 minutes.
  • In the meantime, turn your oven back on & preheat to 180°c/160°c fan (350°f/320°f).
  • Combine the egg & water with a pinch of table salt then brush the buns generously with the egg wash.
  • Sprinkle the top of each bun with sesame seeds then bake in the preheated oven for 15-20 minutes or until a deep, golden brown.
  • Once baked, brush each bun with melted butter then leave to cool completely.


1. Cooking In An Aga – Cook the potato (as above) on the bottom set of runners in the roasting oven. The buns need to be baked in the baking oven, on the bottom set of runners.
2. Potato – To get 90g of mashed potato, we’ll need to cook a raw potato that weighs around 150g. This ensures that we will have enough, any extra can be eaten or saved for something else.
3. Sesame Seeds – The sesame seeds that go on top of the buns can be white, black or a mixture of both.
4. Storage – Kept in an airtight container, these buns will last several days.
5. Yeast – These buns are made with dried, active yeast which needs activating in warm liquid before being used. Try to get the liquid as close to 38°c as possible for the best results.
6. Flour – The flour I use is a Canadian white bread flour from Shipton Mill. You can use any bread flour but I get the best results using this one.

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