How to make potato buns from scratch?

Making potato buns from scratch is way easier than you think. Living in Germany it was easy to just go to the bakery around the corner to buy fresh, delicious potato bread and potato rolls. But since moving to the U.S. this kind of easy fix for my cravings was not available anymore.

I really miss the possibility to just buy a fresh loaf of potato bread and the store bought variations are just not the same. My husband loves potato buns for burgers so I started to make all kinds of breads and rolls with the addition of potatoes from scratch. In case you are looking for a potato bread recipe, you can find one of my favorite recipes here: Rustic German Potato Bread.

How are potato buns called in German?

Kartoffelbrötchen is the German name for potato rolls.

Click here...

to learn how to pronounce "Kartoffelbrötchen"


Soft & Fluffy Potato Buns

These potato buns have a soft texture and are a wonderful for all kinds of sandwiches or as a base for homemade hamburgers. The addition of potatoes give the dough an amazing and unique fluffiness.

Fluffy Potato Buns

Step-by-Step Video


Potato Bread Roll Collage

Potato Buns

Angela Schofield
5 from 1 vote
Prep Time 15 mins
Cook Time 20 mins
Course Bread
Cuisine German
Servings 10 buns
Calories 301 kcal


  • 3 1/2 cups all-purpose flour
  • 2 medium potatoes cooked and mashed (approx. 8 oz.)
  • 2 egg yolks
  • 3 tsp. sugar
  • ½ cup milk warm
  • ½ cup water warm
  • 1 stick butter soft
  • 2 tsp. dry yeast
  • 2 tsp. Kosher salt


  • Boil the potatoes, mash, and set aside to cool down.
  • Add water, sugar, and yeast to the warm milk, stir well and set aside.
  • Add flour and salt to your stand mixer bowl and blend briefly.
  • Add egg yolks, cooled down mashed potatoes and the yeast milk. Blend on low for about a minute and then for another 2 minutes on medium speed until it pulls slightly from the bowl.
  • Add the soft butter, about 2 tablespoons at a time, and continue mixing for another 3 minutes or until the butter is fully incorporated.
  • The dough will be soft and tacky. Use a spatula to shape kind of a ball or spray your hands with some cooking oil and shape it with your hands.
  • Cover the dough with plastic wrap or a clean kitchen towel and allow to rise for two hours or until it has doubled in size.
  • Sprinkle the dough with flour and transfer the dough onto a floured work surface.
  • Divide into 8 to 10 equal pieces and shape into bread rolls.
  • Place the buns onto a with parchment paper lined baking sheet, leaving some space between each roll.
  • Dust the buns with some flour and cover them with plastic wrap or a clean kitchen towel.
  • Let rise for about 30 minutes.
  • In the meantime, preheat the oven to 360 F.
  • Bake at 360 Fahrenheit for about 20 to 25 minutes.


If you wonder, why I choose to add soft butter at the end of the recipe instead of melting it at the beginning in the warm milk here is a short explanation.

If you add the butter early on, it will inhibit gluten development. If you are making something like a soft yeast bread “Hefezopf”, adding the butter early on will yield a soft pastry like texture, which is perfect for those kinds of breads. But if you want a soft but bouncy bread texture then you should add the butter at the last ingredient.