These easy Homemade Potato Buns use instant potato flakes to give you a bun that's light, soft and fluffy yet still sturdy enough to stand up to plenty of fillings. They're great for burgers, sandwiches and hot dogs!
Michelle's Recipe Rundown
If you want to take your burgers, sandwiches and hot dogs to the next level, make these easy homemade potato buns!
Yes, it takes a bit of time (about 4 hours). BUT only 30 minutes of that is hands-on; the rest is for rising, baking and cooling. And it's so very worth it. You get 10 buns that are tender, fluffy and flavorful.
My not-so-secret key ingredient? Instant potato flakes. The starch absorbs and retains moisture in the dough, which creates that soft and pillowy crumb. It's a simple shortcut that's so much quicker and easier than having to cook, cool and mash potatoes.
Here are more reasons why I love this recipe, and you will too:
- No mixer. The dough is easily made by hand.
- Instant yeast. So no need to activate/proof it.
- Soft yet sturdy. I've piled some pretty messy toppings onto these buns (hello, chili cheese burgers and dogs); they stood up beautifully without falling apart.
- Very freezer-friendly. If you freeze them when fresh, they actually taste freshly-baked when you thaw them. I love to have a stockpile in my freezer so I don't have to buy buns anymore.
I daresay that you may not want to buy buns ever again, either!
Jump to:
Ingredients & Notes
This photo shows all of the ingredients you'll need to make these easy potato buns; amounts are in the recipe card below. I've also included a few notes for some on making the best selections, preparation, and simple substitutions.
- Warm Water - 110°F (or very close to that). Water that is too hot can kill the yeast, while water that is too cool can increase the rising time.
- Eggs - I recommend that the one egg used in the dough be at room temperature so it doesn't bring down the temperature of the water.
- TIP: To quickly warm up the egg, put it in a bowl of warm (not hot) water for 5 to 10 minutes.
- All-Purpose Flour - My choice for a soft and tender yet sturdy bun. Bread flour can be substituted but may give you a slightly chewier result.
- Instant Potato Flakes - AKA instant mashed potatoes; plain/unflavored.
- Instant Yeast - Also called "rapid rise" yeast. This saves some time because you don't have to activate/proof it, and the dough will rise a bit faster.
- TIP: Always make sure your yeast is stored properly, and check the expiration date to make sure the yeast is fresh. When in doubt, get a new batch.
- Sesame Seeds - These are optional but a classic topping, especially for burger buns. You could also use poppy seeds, dried minced onions, dried minced garlic, everything bagel seasoning, etc. Or you can do no topping.
How to Correctly Measure the Flour
It's very important to correctly measure the flour because if you add too much, your buns will likely turn out dry, dense and tough.
Don't scoop flour right out of the container with a measuring cup. This almost always compacts the flour, and you end up with too much. Do one of the following instead:
- Weigh it. It's the absolute best way for recipe success and consistent results every time. This is how I do it, and it's what I recommend.
- Use the spoon-and-level method. If you don't have a kitchen scale, this is the next-best way:
- First, fluff the flour in the container with a spoon to aerate it and break up any clumps.
- Next, spoon the flour into your measuring cup, letting it fall into the cup where it wants, and overfilling it just slightly (don't pack it down).
- Finally, level off the excess flour by scraping a straight edge, such as the back of a butter knife, across the top of the measuring cup.
How to Make Potato Buns
This is a brief overview with step-by-step photos. The full printable recipe with ingredient amounts and detailed instructions is in the recipe card below.
Whisk together the wet ingredients in a large bowl. Add the dry ingredients and mix until a shaggy ball of dough forms.
Knead the dough on a lightly-floured surface until soft and elastic.
TIP: To test the elasticity, take a small amount of dough, about the size of a golf ball, and gently stretch it out with your hands. If you can see the light behind the dough without it breaking apart, you're good to go (see the inset photo).
Shape the dough into a ball; put it in an oiled bowl. Cover with plastic wrap and let rise until doubled in size.
Punch down the dough. Shape into 10 equal balls. For burger buns, put the balls on a parchment-lined baking sheet and press to form 3-inch discs (see next section for shaping hot dog buns).
Cover with a kitchen towel and let rise until puffed and doubled.
Make an egg wash; lightly brush it onto the tops and sides of the buns. Sprinkle with sesame seeds (optional).
Bake in a preheated 375°F oven for 17 to 19 minutes, until lightly golden brown.
Move the buns to a wire rack to cool completely.
How to Shape Hot Dog Buns
Here's how to shape and bake hot dog buns, starting from the point where the dough has been formed into 10 balls:
Press each dough ball into a 5½ x 3-inch rectangle. Roll up longways and pinch together the bottom and side seams. Place seam-side down on a parchment-lined baking sheet. Cover with a kitchen towel and let rise until puffed and doubled in size.
Lightly brush with egg wash. Bake in a preheated 375°F oven for 17 to 19 minutes, until lightly golden brown. Transfer to a wire rack and cool completely.
Recipe Tips
- Use a kitchen scale and thermometer. This will give you the most accurate measurements of flour, potato flakes and water temperature for the best and most consistent results. A scale will also help you easily divide the dough into equal portions.
- Don't add more flour unless it's absolutely necessary. When kneading and shaping the dough, it should have just a slightly tacky feel, but it shouldn't stick to your hands or the counter. Only add flour, a little bit at a time, if you are experiencing sticking.
- You can make a half-and-half batch. Instead of 10 buns that are all one type, you can split the dough in half and make 5 burger buns and 5 hot dog buns.
Storage
Store these homemade potato buns in an airtight container or a sealed storage bag at room temperature for up to 4 days.
In my experience, though, the best way to preserve that fresh-baked flavor and texture for any that you won't be using immediately is to freeze them:
Wrap each bun individually with plastic wrap (this acts as extra insurance against freezer burn). Place the wrapped buns in a freezer bag, remove as much air as possible, seal the bag, and freeze for up to 2 months. Thaw at room temperature right before using.
Serving Suggestions
Here are some of my favorite ways to use these homemade potato buns:
Want another great recipe that uses instant potato flakes?
Check out my quick and easy Instant Potato Gnocchi.
I hope you try this Homemade Potato Buns recipe and love it as much as I do. Thanks for visiting today!
More Easy Homemade Bread Recipes to Try
If you make this recipe, I'd love to know how it went. Please leave a star rating and comment below. Thanks!
📋Recipe
Homemade Potato Buns
Ingredients
For the Dough
- 1¼ cups warm water, 110°F
- 1 large egg, room temperature (see Notes below)
- 3 tablespoons melted butter, I use salted butter
- 3 tablespoons sugar
- 1½ teaspoons salt
- 14 ounces all-purpose flour, plus about 2 tablespoons extra for dusting your work surface (see Notes below)
- 2 ounces instant potato flakes, see Notes below
- 2¼ teaspoons instant yeast, one .25-ounce packet
- 1 teaspoon olive oil, for greasing the bowl
For the Egg Wash & Topping
- 1 large egg
- 1 tablespoon milk, I use whole milk
- 1 tablespoon sesame seeds, or to your preference; optional (see Notes below)
Instructions
Make the Dough & Rise
- In a large bowl, whisk together the warm water, room-temperature egg, melted butter, sugar, and salt until well combined.
- Add the flour, instant potato flakes and yeast. Mix until well combined and a shaggy ball of dough forms (it will be slightly tacky).
- Transfer the dough to a lightly-floured work surface (I use about 2 tablespoons of flour). Knead by hand until the dough is soft and elastic, about 12 minutes.
- Wipe out any remaining bits of dough from the bowl that you made the dough in, then add the oil and brush it or rub it around the bowl with your fingers to coat.
- Form the kneaded dough into a smooth and tight ball, tucking the ends under and pinching them closed on the bottom. Put the dough ball into the bowl and turn to coat it with the oil on the bowl, finishing with it smooth-side up.
- Cover the bowl with plastic wrap and let the dough rise in a warm place until doubled in size, about 1 to 1½ hours.
Shape the Dough & Rise
- Line a half sheet pan with parchment paper.
- Punch down the dough in the bowl and divide it into 10 equal pieces (the easiest way to do this accurately is by weight).
- Shape each piece of dough into a ball by tucking the ends under and pinching them together at the bottom so the top is smooth and taut. Put each dough ball seam side down on your work surface (no flour). Cup the dough with your hand and move your hand in a circular motion to shape the dough into a smooth ball.
- To Shape Burger/Sandwich Buns: Place the dough balls on the sheet pan about 1½ to 2 inches apart. Gently press down each ball with your fingers to form a 3-inch disc.To Shape Hot Dog Buns: On the work surface, press each ball into a 5½ x 3-inch rectangle, roll it up longways, and pinch together the seams on the bottom and sides. Place seam side down on the sheet pan.
- Cover the sheet pan with a clean kitchen towel and let rise in a warm place until puffed and doubled in size (they will puff up more than spread out horizontally), about 1 to 1½ hours.
Egg Wash, Top, Bake & Cool
- Towards the end of the rising time, preheat the oven to 375°F and put the rack in the middle of the oven.
- In a small bowl, beat together one egg and the milk. Lightly brush the top and sides of each bun (you won't need all of the egg wash; discard the rest). If desired, sprinkle each bun with sesame seeds or other toppings of your choice, or you can leave them plain.
- Bake for 17 to 19 minutes until the buns are cooked through and lightly golden brown (internal temperature 205°F).
- Remove the buns from the sheet pan to a wire rack and allow to cool completely, about 30 to 40 minutes.
Notes
- For the most accurate measurements and best, consistent results, use a thermometer to measure the temperature of the water, and use a kitchen scale to weigh the flour and potato flakes.
- If the water is too hot, it can kill the yeast; if it's too cold, it can increase the rising time.
- If you don't have a kitchen scale, you'll need 3¼ cups of flour and 1 cup of instant potato flakes.
- For the flour, be sure to use the spoon-and-level method: fluff the flour with a spoon to aerate, spoon it into the measuring cup (overfill it just slightly), then level off the top with a straight edge. Don't scoop the flour out of the container with a measuring cup; this almost always results in too much flour, which will make the buns dry, dense and tough.
- I use a room-temperature egg for the dough so that it doesn't bring down the temperature of the water. This should take about 30 minutes to 1 hour (for food safety, don't let the egg sit out longer than 2 hours).
- You can warm up the egg more quickly by placing it in a bowl of warm (not hot) water for 5 to 10 minutes.
- Sesame seeds are a classic topping, but you can also use other toppings, such as poppy seeds, dried minced onions, dried minced garlic, everything bagel seasoning, etc. Or you can omit the topping (but don't skip the egg wash, because it gives you that shiny, golden brown finish).
- The finished burger/sandwich buns will be about 3½ inches wide, and the finished hot dog buns will be about 6 inches long.
Leave A Comment