Homemade Potato Hamburger Buns

I don’t know about the rest of the world, but something here in Pennsylvania, potato bread is at just about every food store.  One of my go to places for props, Roots Market (a big open air farmer’s market/yard sale), has a stand that sells homemade bread and their potato rolls are one of my favorite things.  They’re a million times better then store bought crap-ola, and they provide the base for the best sandwiches around.  The bread stand happens to be right next a meat stand and with their burger meat or thinly sliced ham, you have a the perfect filling for these buns!

And honestly, make bread at home is pretty easy, and you can make a lot for a lot less money!  These rolls freeze great baked (as does the dough if you want to make ‘dough balls’ and freeze them to pull out for another day).  They’re perfect for quick summer sandwich picnics or burgers on the grill.  They’re slightly sweet, dense, and have lots of flavor!  If you cut these in half and toast them on the grill, they’re amazing! And hey, if you don’t want to make sandwich buns, this can easily be made into a loaf of bread or make them longer rolls for the perfect hot dog bun!  But let’s boil those potatoes, get your kneading arms ready, and let’s make some bread!

Easy Potato Hamburger Buns

The perfect hamburger but recipe! Made with potatoes, these are dense but slightly sweet.  Super easy potato bread to make!  Can easily be made into a loaf of potato bread or potato hot dog buns too!

Ingredients

  • 2 small-medium Yukon or Golden Potatoes, peeled and chopped up (about 1 1/2 cups) *can also used leftover mashed potatoes
  • 1 1/2 cups milk (I recommend 2% and higher)
  • 4 tbsp brown sugar
  • 3 tbsp salted butter
  • 2 packets yeast (or 4 1/2 tsp)
  • 5-6 cups bread flour (add a cup at a time until sticky and smooth) + some for dusting when kneading
  • 1/2 cup potato cooking water
  • 2 tsp salt
  • 2 tbsp olive oil

Instructions

  • Peel and chop up potatoes.  Place in pot on the stove with about 3 cups of water. Bring to a boil and cook until fork tender.  Reserve 1/2 cup of potato water and mash it until smooth with drained potatoes. Set aside to cool off slightly. **For no potato chunks, use a ricer or blender.  Using a potato masher or fork will have little bits of potatoes in bread which is still delicious, all personal preference though! ** While potatoes cool, put butter, brown sugar, and milk in large microwavable bowl.  Heat for about 1 1/2-2 minutes, stirring every 30 seconds, and ensure that butter is melted and milk is warm, but not hot (ideally 110-115°). Mix in yeast and set aside and allow to bloom and get foamy.  Slowly incorporate flour a cup at a time.  At about 3 cups, add in mashed potatoes and then mix in the rest of the flour.  Once dough it sticky and firm, flip onto well floured surface and knead for 5-10 minutes until dough is smooth and elastic-y.  Place dough back in large bowl and cover with 2 tablespoons of oil.  Cover and let rise for an hour. Once dough has risen, preheat oven to 350°.  Line two baking sheets with parchment paper. Divide dough into balls.  For large hamburger buns, you'll make about 20, for small slider buns or dinner rolls, you'll get about 30-40. Cover balls and let rise for 15 minutes.  Place in oven and bake for 30-35 minutes for large buns, 20-25 minutes for sliders/rolls or until golden brown on the top.  Remove from oven.  Can be enjoyed hot or allow to cool and make sandwiches or some yummy cheeseburgers! Enjoy!

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