The Fresh Loaf

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Help with creating the perfect potato bun for burgers

Caaleb's picture

Help with creating the perfect potato bun for burgers

Hi! So I’ve been working on this burger bun recipe for awhile. It started with this recipe I made it and loved the texture, but it lacked flavor. A user on Reddit helped me convert it to baking percentages. The. Biggest problem was just 1% salt. We upped it to 2%, added dry milk powder and upped the sugar. It’s REALLY good. But I think I can make it even better. I think this has potential to be the best buns recipe ever. Before I think they were slightly too tender and almost fell apart, so I added a bit more mixing time and a rest and stretch and fold. 

so I forgot about the recipe for a while but I’m picking it back up. I have some new bread knowledge I’m trying to apply to it. im making it today with a few changes. I will post the results tonight. any ideas or constructive criticism welcome. 

Liquid mix: 168g milk, 53g potato water 

Potato’s are Yukon. Boiled in unsalted water and mashed. 


100% AP flour        400g 

5% milk powder       20g

15% sugar                60g

2.5% salt                  10g 

55% liquid              220g 

25% potato            100g

9% 2 egg yolk          36g 

1.75%  yeast              7g

20% butter               80g 

Tiny Pinch of vital wheat gluten and ginger. 

Mix dry. Add all wet except butter. Knead about  4-5 minutes on speed 1. Add butter 1 tbs at a time and mix for about 7 minutes until somewhat smooth. 

Rest 25 minutes, and stretch and fold. Dough should totally smooth. Few kneads. Bulk ferment until doubled, about 2 hours. Shape and proof until almost doubled. Bake 350 20-25min. 

questions I still have: 

What protein flour is appropriate here? I have cake to hi gluten. 

hows the mixing and resting look? 

should I invest in a legit dough conditioner to get the classic burger bun softness? 


Mini Oven's picture
Mini Oven

filled with burgers, onions, catsup or tomato, mustard, pickles, salt, pepper, garlic, cheese and possibly a dash of tabasco?

Can you still taste the bun?  

Kistida's picture

I make TZ by hearing 1 part flour in 5 parts liquid until the flour gelatinizes at 65°C.  So far this method gives me really soft potato knots/rolls (which I fill with sweet or savory goodies). The ingredients I use are calculated here (I assumed water content for mash potatoes as 70% - it’s a range 63-83%)

Caaleb's picture

I did a bit of research a little bit ago about combining a tangzhong with potato rolls. Another member here told me you can’t combine them, it just doesn’t work. I think you have to pick one. I don’t wanna give up the potato’s as I’m trying to make a bun like Martian’s potato roll. 

Colin2's picture

I'm confused that you complain that these buns are "too tender and almost fell apart" and then ask "should I invest in a legit dough conditioner to get the classic burger bun softness?"  With that much fat and milk and potato, these should be super-soft already.  What flour are you using now?  Generally with this kind of small roll AP is fine.  No harm experimenting and yes, perhaps work the dough a little more.

That's an awful lot of sugar.  You can also start with less yeast and give it more time to ferment which might up the flavor, but honestly, with this kind of fat-enriched, sweet bread you are mainly aiming for child-pleasing fluffiness and it sounds like you're there already. 

Caaleb's picture

I meant just a more commercial burger bun textured crumb. They may already be as good as they can be. I have issues with obsessing over making a recipe even better when it’s already really good.  

Isand66's picture

Try using real milk or better yet cream.  The higher fat content will make the dough softer.  I’ve also used ricotta cheese which comes out great.  
Your comment about the tangzhong and potato combo is baffling to me.  I’ve made several recipes combining the two with great results.

Also try brushing cream, milk or melted butter on top for extra softness.