Soft potato buns are one of my favorite buns for burgers. These potato burger buns are made from real potatoes and are perfect for all the burgers on the grill this season.
In case you hadn’t noticed I am preparing you for Memorial weekend this week with all kinds of recipes which I think would be a hit with your family and friends. I’ve already given you the recipe to my favorite potato salad which is an excellent side dish for your burger, but what about the buns? I must have had potato on the brain because I also made potato burger buns. These smell amazing while baking and rising. Anyone who walked through the door during or even afterwards commented on how it smelled like delicious bread – and they were right. My favorite part was that this recipe uses fresh potato instead of the dried boxed stuff, which kind of creeps me out.
Looking for burger recipes? Try these on for size:
- Apple Maple Turkey Burgers with Maple-Dijon Sauce
- Bacon Jalapeno Burgers with Chipotle Sauce
- BBQ Chicken Burgers
- Bobby Flay’s Crunchburger
- Chicken Burgers with Garlic-Rosemary Greek Yogurt
- Chicken-Quinoa Burgers with an Avocado-Yogurt Sauce
- Eggplant Veggie Burgers
- Feta Stuffed Pesto Turkey Burgers
- Goat Cheese Stuffed Tomato-Basil Chicken Burgers
- Jalapeno Cheddar Chicken Burgers with Guacamole
- Jalapeno Popper Stuffed Burgers
- Onion Ring Topped BBQ Bacon Burger
- Peanut Butter Burgers
- Perfect Hamburger
- Pesto Burgers
- Pesto Chicken Burger
- Rosemary Brie Chicken Burgers
- Smoky Sweet Potato Burgers with Roasted Garlic Avocado Cream
- Spicy Black Bean Burgers
- Spicy Edamame Burgers
Here are some other homemade burger buns while I am at it. Try these Wheat-Oat-Flax Buns or Whole Wheat Hamburger Buns for healthier alternatives, or my all-time favorite, Bretzel Rolls (aka pretzel buns).
One year ago: Slow Cooker Beef & Broccoli
POTATO BURGER BUNS
Makes 9 buns (or 12 dinner rolls)
1/2 lb. russet potatoes, peeled and cut into 1-inch pieces
2 Tbsp unsalted butter, cut into 4 pieces
1 envelope (2-14 tsp) active dry yeast
1 Tbsp sugar
2-1/4 cups bread flour
2 eggs, 1 lightly beaten with 1 tsp water
1 tsp salt
1 Tbsp sesame seeds, optional
- Place potatoes in medium saucepan and add water to cover. Bring to boil then reduce to a simmer. Cook until potatoes are cooked through, about 8-10 minutes.
- Drain potatoes, reserving 5 tablespoons of the potato water in a small bowl. Return potatoes to the saucepan and place over low heat. Cook, shaking pot occasionally, until any surface moisture has evaporated, about 1 minute. Remove from heat. Process potatoes through ricer or food mill, food processor or mash well with potato masher. Stir in butter until melted.
- In the bowl of a stand mixer, whisk together the warm reserved potato water, yeast and sugar. Let sit until foamy, about 5 minutes. Add flour, mashed potatoes, one egg and salt and mix until combined. Knead with dough hook on low speed until dough is soft and slightly sticky, 8 to 10 minutes.
- Shape dough into ball and place in lightly greased bowl. Cover tightly with plastic wrap and allow to rise at room temperature until almost doubled in volume, about 40-60 minutes.
- Turn out dough onto a lightly floured surface. Evenly divide into 9 pieces, form into smooth rounds, cover with a clean damp towel, and allow to rest 15 minutes.
- Line 2 baking sheets with parchment paper or silicone baking mats. Firmly press each ball of dough into a 3-1/2-inch disk, expelling large pockets of air. Arrange on prepared baking sheets. Cover loosely with clean damp towels and let rise at room temperature until almost doubled in size, 30-40 minutes.
- While rolls rise, adjust oven racks to middle and upper-middle positions and preheat oven to 425 degrees.
- Brush rolls with egg wash and sprinkle with sesame seeds, if using. Bake runtil deep golden brown, 15 to 18 minutes, rotating and switching baking sheets halfway through. Transfer sheets to wire racks to cool for 5 minutes then remove from baking sheets. Serve warm or at room temperature.
Source: Adapted slightly from Laura’s Sweet Spot, originally from Cooks Illustrated.