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Homemade Hamburger Buns Recipe
5 from 33 votes

Homemade Hamburger Buns Recipe

These homemade hamburger buns use baked russet potato and a tangzhong starter to create soft, tender buns with a delicate crumb. The dough combines potato, flour, milk, sugar, yeast, salt, egg, and butter, and is kneaded and risen before baking. The result is light buns with a subtle sweetness and moist texture, suitable for sandwiches or burgers.

Prep Time
25 mins
Cook Time
1 hr 17 mins
Additional Time
2 hrs
Servings: 10
Calories: 296 kcal
Course: Main Course, Bread, Lunch
Cuisine: French, American

Ingredients

  • 8- russet potato about 10-ounce
  • 4 cups all-purpose flour
  • ½ cup water
  • ¾ cup milk whole
  • 1/3 cup sugar
  • 1 active yeast packet
  • 1 ½ teaspoons salt coarse
  • 1 egg large
  • 1/3 cup unsalted butter softened

Instructions

    Cup of Yum
  1. Poke some holes in a rinsed baked potato and bake in a pan or on a cookie sheet tray lined with parchment paper and bake at 400° for 60 to 70 minutes.
  2. In the meantime, make the tangzhong using 2 tablespoons of bread flour, ¼ cup of water, and ¼ cup of whole milk. Add the ingredients to a medium-sized pot and whisk until smooth and combined.
  3. Place the pot over low heat while constantly whisking until the mixture becomes a very thick paste, which takes about 7-10 minutes. Set it aside to cool to room temperature.
  4. Once the potato is done baking, remove it from the oven and let it rest for 5 to 7 minutes to cool. Then peel it and run it through a ricer or food mill. Set it aside.
  5. In the bowl of a stand mixer, whisk together the warm milk (112° to 115°), water (112° to 115°, 2 tablespoons of the sugar, and active yeast until well combined. Let it sit until a raft is formed, which takes about 5 to 7 minutes.
  6. In the meantime, whisk together the flour, remaining sugar, and salt until combined.
  7. Once the raft has formed, transfer the bowl to a stand mixer with the hook attachment and turn it to low speed, and then add in the mashed potato and then slowly add in the flour mixture.
  8. Then, immediately add in the egg and tangzhong and mix on low to medium speed.
  9. Once the dough starts pulling away from the bowl and adheres to the hook, add in the 1/3 cup of softened unsalted butter in 3 batches. Don’t add in the next round of butter until the previous one is mixed in.
  10. The dough is done when it has mostly cleaned up the sides of the bowl. Transfer the dough to an airtight container with a lid and let it sit in a warm place for 1 hour or until it has doubled or tripled.
  11. Next, punch down the dough and divide them into 10 equal-sized balls – about a heaping ½ cup packed or 125 grams each.
  12. Fold and shape the dough into balls by pushing the center of it through the middle, creating a taught ball.
  13. Place 5 on a sheet tray lined with parchment paper and cover with a kitchen towel for 1 hour.
  14. Add water to a small pan, place it on the bottom rack in the oven, and then preheat the oven to convection 375°.
  15. After the hour rise, make the egg wash by whisking together 1 large egg yolk and 2 tablespoons of milk until combined, then brush the dough balls and bake at 375° for 17-20 minutes or until golden brown.
  16. The buns will be 208° internally once they’re done. Remove them from the oven and cool to room temperature before serving or storing.

Notes

  • You can make the buns up to two days in advance for convenience.
  • Store buns covered at room temperature for three days or refrigerate for up to five days; freeze for up to six months.
  • Thaw frozen buns at room temperature before serving.
  • If only all-purpose flour is available, reduce milk and water by 1 tablespoon each for best texture.
  • Mash baked potato thoroughly with a fork if a ricer or food mill is unavailable.
  • Brushing melted unsalted butter on buns post-baking adds flavor and sheen.
  • When using instant yeast, the resting time for raft formation is not required.

Nutrition Information

Calories 296kcal (15%) Carbohydrates 50g (17%) Protein 7g (14%) Fat 8g (12%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 2g (10%) Trans Fat 0.3g (15%) Cholesterol 35mg (12%) Sodium 413mg (17%) Potassium 179mg (4%) Fiber 2g (8%) Sugar 8g (16%) Vitamin A 243IU (5%) Vitamin C 1mg (1%) Calcium 38mg (4%) Iron 3mg (17%)

Nutrition Facts

Serving: 10 Serving

Amount Per Serving

Calories 296

% Daily Value*

Calories 296kcal 15%
Carbohydrates 50g 17%
Protein 7g 14%
Fat 8g 12%
Saturated Fat 4g 20%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Trans Fat 0.3g 15%
Cholesterol 35mg 12%
Sodium 413mg 17%
Potassium 179mg 4%
Fiber 2g 8%
Sugar 8g 16%
Vitamin A 243IU 5%
Vitamin C 1mg 1%
Calcium 38mg 4%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.