Fluffy, Tender Potato Buns with a Sourdough Twist
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Say hello to the ultimate bun: soft, slightly sweet, and full of flavor thanks to fresh milled flour and a happy sourdough starter. Perfect for burgers, hot dogs, or breakfast sandwiches, these buns are a little bit indulgent and a lot of fun to make. Bonus: make a big batch, freeze them, and enjoy homemade buns anytime!
Tools You’ll Need
- Mixer with dough hook
- Liquid measuring cup
- Kitchen scale
- Measuring spoons
- Baking sheet
Ingredients
- Fresh milled flour (½ hard white, ½ hard red)
- Salt
- Milk
- Butter
- Sourdough starter (active, fed 8–12 hours prior)
- Egg (or flax egg)
- Maple syrup or honey (optional)
- Yukon Gold or yellow potatoes
Instructions
- Mix the dough: Using a stand mixer with a dough hook, combine all dough ingredients except the butter. Mix until no dry bits remain and let rest for 10 minutes to absorb moisture.
- Knead and add butter: Knead for 8–12 minutes, gradually adding butter cubes until the dough is smooth, elastic, and passes the windowpane test.
- First proof: Lightly oil the bowl, place dough back, cover, and let proof 60–90 minutes, or until doubled in size.
-
Shape the buns:
-
- Burger buns: Divide dough into 9 equal sections. Shape into rounds, pinch the bottom, and flatten slightly on a parchment-lined baking sheet.
- Hot dog buns:Divide into 9 equal sections. Roll into 5×4-inch rectangles, then roll into cylinders. Pinch seams and place 2 inches apart on a lined baking sheet.
-
- Second proof: Cover shaped buns and let proof 40–60 minutes, until visibly poofy.
- Bake: Preheat oven to 350°F. Bake for 15–20 minutes, or until golden.
- Cool & store: Allow buns to cool 15-20 minutes before enjoying fresh or freeze shortly after cooling and enjoyed within 1–2 months.
Notes & Tips
- Feed your starter 8–12 hours prior to baking so it’s lively and active.
- This recipe doubles or triples beautifully for events or to stock the freezer.
- These buns aren’t just for burgers and hot dogs—they’re fantastic for breakfast sandwiches too!
Fluffy, Tender Fresh Milled Potato Buns with a Sourdough Twist
Rated 5.0 stars by 1 users
Category
Bread
Author:
Mallory Smith
Servings
9
Prep Time
6 hours
Cook Time
20 minutes
Say hello to the ultimate bun: soft, slightly sweet, and full of flavor thanks to fresh milled flour and a happy sourdough starter. Perfect for burgers, hot dogs, or breakfast sandwiches, these buns are a little bit indulgent and a lot of fun to make. Bonus: make a big batch, freeze them, and enjoy homemade buns anytime!
Ingredients
- 320g fresh milled wheat (we use 160g each hard red and hard white wheat)
- 7g salt
- 100g sourdough starter
- 1 tbsp maple syrup or honey
- 100g milk of choice
- 1 egg (can sub flax egg)
- 150g cooked and mashed/riced yellow/yukon gold potatoes
- 50g butter, cubed and softened
Directions
Mix the dough: Using a stand mixer with a dough hook, combine all dough ingredients except the butter. Mix until no dry bits remain and let rest for 10 minutes to absorb moisture.
Knead and add butter: Knead for 8–12 minutes, gradually adding butter cubes until the dough is smooth, elastic, and passes the windowpane test.
First proof: Lightly oil the bowl, place dough back, cover, and let proof 60–90 minutes, or until doubled in size.
Shape the buns:
Burger buns: Divide dough into 9 equal sections. Shape into rounds, pinch the bottom, and flatten slightly on a parchment-lined baking sheet.
Hot dog buns: Divide into 9 equal sections. Roll into 5×4-inch rectangles, then roll into cylinders. Pinch seams and place 2 inches apart on a lined baking sheet.
Second proof: Cover shaped buns and let proof 40–60 minutes, until visibly poofy.
Bake: Preheat oven to 350°F. Bake for 15–20 minutes, or until golden.
Cool & Store: Allow buns to cool 15-20 minutes before enjoying fresh or freeze shortly after cooling and enjoyed within 1–2 months.
Recipe Note
- Feed starter 8-12 hours prior so it is nice and active.
- This recipe is great to double and triple for events or to have ready made buns in the freezer for enjoyment later. Buns are best if frozen shortly after cooling and should be used within 1-2 months of freezing.
- In addition to burgers and hot dogs, these buns are great for breakfast sandwiches.
