A customized print-friendly version of this recipe is available by clicking the "Print Recipe" button on this page.

Hamburger Potato Buns

Author: Charlotte Bothe

Hamburger Potato Buns Recipe

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.

At a glance

6 buns
Nutrition information


Choose your measure:



  • 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.
  9. Yield: 6 buns.

Nutrition Information

  • Serving Size 1 bun, 129g
  • Servings Per Batch 6 buns
Amount Per Serving:
  • Calories 370
  • Calories from Fat 90
  • Total Fat 10g
  • Saturated Fat 6g
  • Trans Fat 0g
  • Cholesterol 25mg
  • Sodium 520mg
  • Total Carbohydrate 59g
  • Dietary Fiber 2g
  • Sugars 8g
  • Protein 11g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.