Potato Hamburger Buns (Bread Machine Dough)
Sneak Preview: Make these light-textured Potato Hamburger Buns using your bread machine to mix and knead the dough. They’re flavorful, freezer-friendly, and ideal for burgers, sandwiches, or sliders.
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Need an idea to make your next meal or cookout stand out? Whether you’re flipping burgers, grilling chicken, or stacking up leftover meatloaf sandwiches, these homemade potato hamburger buns—made with bread machine dough—always steal the show.
When the texture is light and the flavor is spot on, nobody cares if your shaping skills aren’t bakery-perfect. I’ll walk you through two simple shaping methods that consistently work for me.
This recipe uses the DOUGH cycle on your bread machine to do the hard work. Prefer to mix by hand or with a stand mixer? I’ve included tips for those too.
What Makes This One Worth Sharing
- Uses real potato for subtle flavor and tender texture.
- Bread machine handles the kneading—just shape and bake.
- Two shaping options: classic round or sandwich-style with soft sides.
- Perfect for burgers, grilled chicken, or make-ahead freezer meals.
- Stays soft longer than typical homemade rolls.
Shared & Loved
“Thank you for spending your morning with me, making hamburger buns. As per usual with me, additions and substitutions occurred. Even with those, thanks to your step by step approach and excellent video, these look and smell as if they came from a really good bakery.” —MELINDA
Ingredients and Substitutions
- RUSSET POTATO: Best for texture; Yukon Golds or leftover mashed potatoes work—adjust moisture as needed.
- MILK: Any dairy or non-dairy milk; water works too but rolls will be less tender.
- EGG: Use a large egg; adjust dough texture if using a different size.
- BUTTER: Salted or unsalted; chop and add cold—no need to melt.
- SUGAR: White sugar preferred; honey or syrup untested and may require extra flour.
- SALT: Table or sea salt; add ¼–½ tsp more if using Kosher salt.
- BREAD FLOUR: Best for structure; all-purpose makes a softer roll. Limit whole wheat to 1 cup.
- INSTANT YEAST: Ideal for bread machines; sub active dry yeast with ¼ tsp more.
- OPTIONAL TOPPINGS: Brush with egg wash or butter, then add sesame seeds, dried onion, or your favorite finish.
💡Tips That Make a Difference
- Shape on a silicone mat for easy cleanup—just toss it in the dishwasher when you’re done.
- Weigh your dough if you want uniform buns. Or go with mixed sizes—guests love options, and so do waistlines.
- Line your pan with care. Silicone mats work best. Parchment tends to wrinkle when flattening buns. Non-stick baking spray works too.
- Press with precision. For evenly flattened buns, use waxed paper and a meat press—or improvise with a flat-bottomed bowl or pan.
- Seeds hide shaping flaws. Optional, but helpful if your shaping isn’t bakery-perfect.
- Use a quick-read thermometer to check doneness. Aim for 190–200°F. Tapping the bottom can be misleading.
Step-by-Step Instructions
➊ Microwave the potato and scoop out ½ cup of flesh.
➋ Add ingredients to the bread machine pan in the order listed.
➌ Start the DOUGH cycle and check the dough twice (1 minute and 15–18 minutes).
➍ Let dough rise until doubled.
How To Shape and Bake Potato Hamburger Buns
➎ Turn out onto a floured surface and divide into 8–12 portions.
➏ Shape into balls and rest for 15 minutes.
➐ Flatten gently to ½–1 inch thickness.
➑ Let rise again until puffy.
➒ Glaze, add toppings if desired, and bake at 400˚F until golden and 190˚F inside.
➓ Cool on a rack and slice with a serrated knife.
Alternate method for shaping hamburger buns
Below is an alternate method for shaping buns I learned while developing an English muffin recipe for a bread machine.
Potato Hamburger Buns (Bread Machine Dough)
Video
Ingredients
- 1 medium russet potato (7-8 oz)
- ¾ cup + 1 tablespoon (184 g) milk (any fat content)
- 1 large (50 g) egg
- ¼ cup (57 g) unsalted butter (chopped)
- 2 tablespoons granulated sugar
- 1½ teaspoon table or sea salt
- 3 ⅓ cups (400 g) bread flour
- 1 ½ teaspoons instant yeast
Egg Wash
- 1 large (50 g) egg
- 1 tablespoon milk
Instructions
- Microwave the potato: Place a clean and unpeeled 1 medium russet potato (7-8 oz) into a microwave oven. Cook on HIGH for 3-4 minutes (time may vary according to the size of the potato and the wattage of your oven) until the potato is soft and squishy. Let rest, then scoop out ½ cup of flesh.
- Add ingredients to bread machine: ¾ cup + 1 tablespoon (184 g) milk (any fat content), 1 large (50 g) egg, ¼ cup (57 g) unsalted butter (chopped), 2 tablespoons granulated sugar, 1½ teaspoon table or sea salt, 3 ⅓ cups (400 g) bread flour, and 1 ½ teaspoons instant yeast in the order listed. Select the DOUGH cycle and press START.
- Check the dough twice: Lift the lid to take a peek. Do this right after the machine starts to see if the paddles are correctly engaged and the dough is starting to form a ball.Recheck the consistency of the dough again 15 minutes into the DOUGH cycle.If your dough is too wet, add flour one tablespoon at a time. The dough should stick to the side, then pull away cleanly.Conversely, if the dough is too dry, add one tablespoon of liquid at a time until the dough looks just right. Find out more about this surprising secret to success with a bread machine here.
- Let rise until doubled: When the DOUGH cycle completes, if the dough has doubled in size, go to the next step. If the dough has not doubled in size, leave it in the machine until it doubles before proceeding.
- Shape the buns: Remove the dough from the pan onto a lightly-floured surface. Push the dough down with your palms to remove the bubbles. Shape into a smooth ball. Divide the dough into 10 pieces, more or less depending on how big you want your buns to be. (Your buns will be more like slider buns if you divide the dough into 12 or more pieces.) Shape into round balls by pulling the dough from the bottom to the top and pinching it shut to create tension when you turn them over. Watch the video if you want to see how I do it. Place 5 buns on each of two prepared cookie sheets. (To prepare cookie sheets, cover with a silicone mat or grease with Baker’s Joy. Parchment paper didn’t work for me because it tends to wrinkle during the flattening process.)Cover and allow to rest for 15 minutes. Flatten the dough balls to less than 1-inch thickness with your palms or a small flat plate. I do this with a piece of wax paper between the dough ball and a flat meat pounder. (See picture above.) Cover with a tea towel to rise one more time.
- Preheat oven: About 15 minutes before you think the rolls will be ready to bake (when they are quite puffy), preheat the oven to 400˚F (200˚C).
- Glaze and bake: Whisk 1 large (50 g) egg and 1 tablespoon milk together in a small bowl. Brush the glaze over the rolls immediately before you put them into the oven. Try not to leave any unglazed surface. Also, don’t use so much glaze that it drips onto the tray. Bake the rolls for 12-15 minutes or until the internal temperature reaches 190˚F (or 88˚C) and the rolls are golden brown all over.
- Cool and slice:Transfer to a wire rack. Cool completely before slicing with a serrated knife.
Notes
-
Using a Stand Mixer:
- Add the ingredients to the bowl in the specified order in a heavy-duty stand mixer.
- Begin mixing on low speed until all the ingredients are moistened.
- Switch to a dough hook attachment and increase the speed to 2 or 3.
- Continue beating/kneading until the dough becomes smooth and elastic, typically about 5-10 minutes.
- Cover the dough and let it rise in a warm place.
- Once risen, gently deflate the dough and shape it as the recipe directs.
Making by Hand
- Combine all the ingredients in a large bowl until they form a shaggy ball.
- Turn the dough out onto a floured surface.
- Knead the dough with your hands until it becomes smooth and elastic. Depending on your experience, this may take 10-20 minutes.
- Place the dough ball in a greased bowl.
- Cover the bowl and allow the dough to double in size.
- After rising, gently deflate the dough and shape it according to the recipe’s instructions.
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
FAQ
How should I store these buns?
These buns stay fresh for 2–3 days at room temperature. For longer storage, wrap each bun in plastic wrap, then place in a large freezer bag and freeze for up to a month.
What’s the best way to toast homemade hamburger buns?
Slice in half and brush the cut side with melted butter or spray butter. Toast cut-side-down on a hot skillet or grill just until golden—watch closely to avoid burning.
Can I make these ahead of time?
Yes. You can bake and freeze them, or refrigerate the shaped buns (covered) for up to 24 hours before baking. Let them come to room temperature and finish rising before baking.
Final Thoughts
If this is your first attempt at homemade hamburger buns, don’t stress about perfect shape or a flawless glaze. If they taste great and aren’t too dense, nobody will mind a few drips or a lopsided roll—especially when they’re warm and fresh from your oven.
Love baking with potatoes? Try my Parmesan Potato Rolls (Bread Machine Version) for a slightly more indulgent option.
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Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.