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 

  1. 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.
  2. Knead and add butter: Knead for 8–12 minutes, gradually adding butter cubes until the dough is smooth, elastic, and passes the windowpane test.
  3. First proof: Lightly oil the bowl, place dough back, cover, and let proof 60–90 minutes, or until doubled in size.
  4. 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.
  5. Second proof: Cover shaped buns and let proof 40–60 minutes, until visibly poofy.
  6. Bake: Preheat oven to 350°F. Bake for 15–20 minutes, or until golden.
  7. 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

Mallory Smith

Servings

9

Prep Time

6 hours

Cook Time

20 minutes

Category

Bread

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

  1. 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.

  2. Knead and add butter: Knead for 8–12 minutes, gradually adding butter cubes until the dough is smooth, elastic, and passes the windowpane test.

  3. First proof: Lightly oil the bowl, place dough back, cover, and let proof 60–90 minutes, or until doubled in size.

  4. 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.

  5. 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.

  6. Cool & Store: Allow buns to cool 15-20 minutes before enjoying fresh or freeze shortly after cooling and enjoyed within 1–2 months.
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