Hamburger Potato Buns

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Hands-on time:
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Yield: 6 buns

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We love the simplicity of these buns, which are ideal for serving a crowd of hungry burger fans. It's the perfect bun for our Blue Cheese Stuffed Burgers.

Hamburger Potato Buns

star rating (15) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 6 buns
Published: 03/13/2012




  • 1 tablespoon unsalted butter, melted


1) Combine all of the dough ingredients and mix and knead them — by hand, mixer, or bread machine — to make a soft dough.

2) Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 1 hour, or until it's almost doubled in bulk.

3) Turn the dough onto a lightly greased surface, gently deflate it, and divide it into 6 pieces. Roll each piece into a ball.

4) Place the balls into the greased cups of a hamburger bun pan, flattening gently. Or place them on a lightly greased or parchment-lined baking sheet, leaving about 2" to 3" between them; flatten gently.

5) Cover and let rise until the buns have doubled in size, 60 to 90 minutes. Towards the end of the rising time, preheat the oven to 350°F.

6) Bake the buns for 15 to 20 minutes, or until they're light golden brown.

7) Remove them from the oven, and brush them with melted butter, if desired.

8) Transfer the buns to a rack to cool. Store buns, well-wrapped, at room temperature for several days; freeze for longer storage.

Yield: 6 buns.


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  • star rating 04/29/2015
  • deedee from Ohio
  • I will never ever ever buy another bun! Wow these are absolutely the best hamburger buns I have ever made. I've tried several recipes but none of them come close to these. I like to pop all of these into my bread maker on the dough setting. While I'm dividing these into 8 I turn the oven on for a minute or 2 to get warm only and turn it off. After these rise I brush them gently with an egg wash careful not to deflate sometimes I sprinkle with some sesame seeds. These are great toasted too. I love to use these for lots of different sandwiches.
  • star rating 02/20/2015
  • WBratton from KAF Community
  • I'm very happy with this one. I've tried others and none come close to the texture and taste. I don't have the rings it molds so I've always formed them by hand. Ask the others spread out and don't rise very high. These rose to a nice height and didn't spread out like the others either. This is now my go to recipe.
  • star rating 02/02/2015
  • Sprout from Tampa Bay area
  • These are delicious! Rich, tender and very easy to put together. Hands down the best hamburger buns I have ever had in my life. Can't wait to toast 'em on the grill after I finish up my burgers.
  • star rating 07/03/2014
  • StaceyD from Whittier, CA
  • Light and fluffy and yet withstood the rigors of a pulled pork sandwich with slaw and bbq sauce. A week later and I'm back to make them again. I used 1/2 cup of over-mashed fresh idaho potato mixed with a quarter cup of water to create a lukewarm slurry and then used 3/4 cup of milk. I use my bread maker on the dough setting and then shape and rise, covered with sprayed plastic wrap. I found I had to add 3 T extra flour. Thanks for this, my new go-to roll recipe.
  • star rating 06/01/2014
  • Renita from Maryland
  • star rating 05/13/2014
  • NG105 from KAF Community
  • love this recipe. I only need 4 hamburger buns - so I used the rest of the dough for hotdog buns. Love my new hotdog bun pan! Both bun group came out perfect (6 hotdog buns).
  • star rating 03/19/2014
  • elita from KAF Community
  • The most delicious, tender and moist buns ever! I made these, topped with sesame seeds, to go with crispy bacon and parmesan stuffed burgers, and homemade BBQ sauce, caramelized onions and hot pepper chutney. To round it off, Chocolate-strawberry milkshake made with KA malted milk. Yummy!
  • star rating 12/15/2013
  • Anne-Marie from Bristol, CT
  • Absolutely excellent!
  • star rating 11/30/2013
  • Uufarmgirl from KAF Community
  • I made these as knot rolls for Thanksgiving, and they were a huge hit. Three mods: added a tablespoon of fresh chopped rosemary, subbed in 1 cup of bread flour to give it a bit more tooth, and adapted to no-knead by halving the yeast, using ice water, and extending the rise. They were exactly the right texture - light and flaky without being insipid, and the flavor was outstanding. They also made a beautiful presentation in the pan. Definitely a keeper; my sister is already lobbying for another batch.
  • star rating 07/01/2013
  • Willetta from Kentucky.
  • Perfect for my gourmet burgers. Beautiful, high rising, and pillow soft, great color. Stays fresh longer than any bun I've tried. They also freeze wonderfully, so double, triple, or quadruple the recipe to have them on hand... Great sliced vertically. A perfect accompaniment with any meal!
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