Burger buns potato

alcohol-free vegetarian
Potatoes are not always just a typical everyday side dish. They are also good for surprises! With a twinkle in our eye, you could say that our bun recipe comes with the fries. And not on the plate next to the burger, but IN the burger bun. You think that's practical? Then give it a try!

Ingredients for

For 6 large buns

420 g wheat flour
180 ml water, lukewarm
20 g yeast, fresh
60 g potato, sliced into fine cubes
2 egg yolks
1 Teaspoon(s) sugar
2 Teaspoon(s) salt
3 Tablespoon(s) oil
2 Tablespoon(s) milk

For 6 medium or 12 small buns

250 g wheat flour
110 ml water, lukewarm
12 g yeast, fresh
40 g potato, sliced into fine cubes
1 egg yolk
0.5 Teaspoon(s) sugar
1 Teaspoon(s) salt
2 Tablespoon(s) oil
1 Tablespoon(s) milk


  • Preparation time: 2 h 15 min
  • Cooking time: 15 min
  • Total time: 2 h 30 min

Preparing the buns

Place flour in a mixing bowl, form a dimple and crumble yeast into it.
Add sugar and water and let stand for about 15 minutes.
Add salt and most of the potato cubes and knead into a dough. Meanwhile, add egg yolk and about one third of the oil bit by bit and knead into a smooth dough.
Let the dough rise covered for 60 minutes.
Knead the risen dough well once and then form small balls of dough (size L: approx. 100 g / size M: approx. 70 g / size S: approx. 35 g).
Flatten the dough balls slightly, place them in the mold, brush with the remaining oil and cover with foil. Let rise again for 60 minutes. Preheat oven to 200°C convection air.
Brush with milk and sprinkle with the remaining potato cubes and bake in a preheated oven - size L for 15 minutes, size M for 12 minutes, size S for 10 minutes.