Super soft potato buns v1

Need six super soft perfectly sized burger buns? The kind of bun that is slightly smaller than your burger patty so that you get a solid burger to bun ratio? Try this recipe. Note: there is a v2 of this recipe that requires dry milk powder instead of regular milk.
Makes 6 sandwich size buns
schedule 25 minutes
schedule 20 minutes
schedule 2 hours and 45 minutes


  • 240 grams all-purpose flour (2 cups)
  • 9 grams salt (1 1/2 teaspoon)
  • 26 grams potato flour or instant potato flakes (2 tablespoons of potato flour or about 4 tablespoons of instant potato flakes)
  • 7 grams instant yeast (2 teaspoons)
  • 190 grams whole milk (3/4 cup - can use substitutes like oat milk)
  • 16 grams honey (1 tablespoon)
  • 30 grams lukewarm water (2 tablespoons)
  • 36 grams room temperature butter (3 tablespoons)
  • 1 tablespoon butter melted (optional) - used after buns are baked

Check below recipe directions
for additional notes.


In a large bowl or the bowl of your mixer, weigh out and add your all-purpose flour, salt, potato flour and instant yeast and stir to combine all of your dry ingredients making sure there are no clumps. 

Weigh the rest of your ingredients and add them to the bowl. 

If using a stand mixer, knead for 8 minutes on medium speed. If you are kneading by hand, you will need about 15 minutes of kneading after all the ingredients are incorporated together. 

The dough will be a bit sticky. 

Place your dough in a lightly oiled bowl and cover. Let dough rise in a warm place for 1 to 1.5 hours. The dough should be doubled in size. 

Remove dough from bowl to a lightly oiled counter and divide into 6 pieces. I like to weigh my buns at this point to keep them all fairly consistently sized and I usually get 6 buns that are all between 85 and 90 grams each. 

Roll each of your six pieces of dough on the counter until you have 6 balls. 

Add each ball to a parchment lined sheet pan. 

Press down the top of each ball with a lightly oiled hand or the lightly oiled bottom of a mixing cup or small pan. If you want very tall and round buns, don't flatten at all. If you want medium height but still rounded buns press down only a little. If you want flat buns like you see in fast food restaurants, you should flatten each one fairly flat. 

Cover your buns with lightly greased plastic wrap or a second sheet pan flipped over on top of the pan you're using. 

Let shaped buns rise for another hour or hour and a half until they are nearly doubled in size.

Near the end of your final proofing time, pre-heat your oven to 375 degrees F (177 C). 

Bake your buns for 15 to 20 minutes rotating the sheet pan half way through the baking time. I typically bake for 7 minutes and then rotate and come back in another 7 minutes to see what my level of brownness looks like. At that point your buns should be done all the way through, you're just trying to get them to the color you prefer. 

Remove buns from oven and brush with 1 tablespoon of melted butter for a glossy sheen (optional). 


I have tested this with unsweetened oat milk and it works just fine. I believe that skim or 2% milk would work too, but I haven't tested those yet. 

If you want to add sesame seeds or other seasonings on top of these buns, add a whole egg to a bowl with a tablespoon of water. Whisk that up well and then paint it on each bun right before baking. Sprinkle seeds on top of the egg wash and then bake. If you are adding seeds, do not paint butter on the buns after the baking process. 

Have you made this recipe? Tag @beerinator and let him know!



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