Potato Buns
If you’re anything like me, you’ve probably got brioche fatigue - but don’t worry, I have the answer!
Soft, pillowy, and beautifully golden, these potato buns will elevate your burgers and sandwiches. The addition of mashed potato gives the dough an incredible texture that’s light yet rich, with a tender crumb that holds up beautifully to juicy patties and all the trimmings. Once you’ve made them, you’ll find it hard to go back to shop-bought buns.
They bake perfectly in an Ooni oven or a conventional one, giving you the ideal balance of flavor, structure, and softness that makes every burger feel special.
The Halo Pro is the perfect mixer for a recipe like this, though you can also mix by hand. Just remember: when using a mixer, opt for colder ingredients to offset the friction from mixing, whereas when mixing by hand, ambient temperature ingredients work best.
Activate Cooking Mode
This will enable your screen to stay on while you're cooking.
Method
-
1
Prepare Your Ingredients
- Weigh out all your ingredients before you start — it makes the process so much smoother. Add the flour to a mixing bowl, then mix in the sugar and yeast. If using fresh yeast, crumble it into the flour.
-
2
Combine the Dough
- Add the mashed potato and mix until fully incorporated. Then add the egg, butter, and about 90% of the milk. Mix until combined, then add the salt and slowly pour in the remaining milk.
-
3
Mix and Develop the Dough
- Mix until the dough forms a smooth, elastic ball and reaches your desired dough temperature. This usually takes around 15 minutes.
-
4
First Prove
- Shape the dough into a smooth ball, cover, and leave it to prove until doubled in size.
- Weigh the dough and divide it into 10 equal portions (around 100–110g each, depending on your egg size). Shape each portion into a smooth ball and place on a lined baking tray, leaving enough space for them to expand.
- Shape the dough into a smooth ball, cover, and leave it to prove until doubled in size.
-
5
Second Prove
- Cover with a slightly damp tea towel and leave to rise again until doubled in size
-
6
Preheat and Glaze
- Preheat your oven to 180°C fan / 200°C conventional / 355–390°F. Whisk together the egg and milk for the glaze, then brush generously over each bun. Finish with a sprinkle of sesame seeds.
- Preheat your oven to 180°C fan / 200°C conventional / 355–390°F. Whisk together the egg and milk for the glaze, then brush generously over each bun. Finish with a sprinkle of sesame seeds.
-
7
Bake
- Bake for around 20 minutes, or until the buns are deep golden brown.
-
8
Cool
- Transfer the buns to a wire rack. Lightly spritz with water, then cover with a clean tea towel while they cool. This helps keep them soft and fluffy.
-
9
Freeze for Later
Pro Tips
- Pre-slice and freeze the buns. They defrost beautifully and toast perfectly for last-minute burger nights.
-
10
Sandwich Time
- Skip the glaze for a softer, more versatile bun that’s ideal for sandwiches.
- For the Buns:
- 550g bread flour
- 130g mashed potato
- 260ml full fat milk (cold)
- 50g unsalted butter, softened
- 25g sugar or honey
- 10g sea salt
- 20g fresh yeast or 7g instant yeast
- 1 egg
- For the Glaze:
- 1 egg
- A dash of milk
- Optional - sesame seeds
£699.00
- Ming Bowl
- Baking Tray
- Teat Towel
- Wire Rack
- Water Spray Bottle
