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    Home » Recipes » German Recipes

    Potato Buns

    Published: Jun 11, 2020 · Modified: Mar 8, 2022 by Angela Schofield · 10 Comments

    Jump to Recipe Print Recipe

    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.

    Potato Bread Roll Collage

    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.

    Fluffy Potato Buns

    How are Potato Buns called in German?

    Potato Buns are called "Kartoffelbrötchen". "Kartoffel" is the German word for potato and "Brötchen" is the German word for bun and roll.

    How to pronounce "Brötchen"?

    Listen to this audio file to hear how to say "Brötchen" in German.

    click play button to listen

    How to make German Potato Buns Video Tutorial

    Authentic German Potato Rolls Recipe

    Recipe

    Potato Buns Recipe

    Potato Buns

    Angela Schofield
    5 from 2 votes
    Print Recipe Share on Facebook Pin Recipe
    Prep Time 15 mins
    Cook Time 20 mins
    Total Time 35 mins
    Course Bread
    Cuisine German
    Servings 10 buns
    Calories 301 kcal

    Ingredients
      

    • 3 ½ 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

    Instructions
     

    • 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.

    Nutrition

    Yield: 1gramsCalories: 301kcalCarbohydrates: 43gProtein: 7gFat: 11gFiber: 2gSugar: 3g
    Tried this recipe?Let us know how it was!

    Tips for the Best Potato Buns

    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.

    potatoes

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    Reader Interactions

    Comments

    1. Son Mee Im says

      August 04, 2020 at 12:06 pm

      Awesome!
      Thank you for the recipe.
      I love it.

      Reply
      • Angela Schofield says

        August 05, 2020 at 12:06 pm

        Thank you for giving the recipe a try.

        Reply
    2. Renee says

      October 01, 2020 at 10:41 am

      Can these be made a day in advance or do they harden?

      Reply
      • Angela Schofield says

        October 02, 2020 at 1:46 pm

        You can make them a day ahead, they will keep moist for a few days. Guten Appetit!

        Reply
    3. ALthea says

      February 01, 2021 at 4:03 pm

      Angela, this is the Potato Bun recipe I have been looking for. A big THANK YOU for a great tasting recipe.

      Reply
      • Angela Schofield says

        February 02, 2021 at 1:25 pm

        That is wonderful, I am happy you found what you were looking for. I love these buns, I hope you will too!

        Reply
        • Althea says

          February 09, 2021 at 12:17 pm

          In the recipe (and in your youtube video) it says to PREHEAT the oven to 360 degrees F. In the directions is says to BAKE at 350 degrees F. So am I to assume that I am to turn down the heat to 350 degrees F to bake or is this a typo and I am to bake at 360 degrees F?

          Reply
          • Angela Schofield says

            February 10, 2021 at 1:55 pm

            I appologize for the typo, it is 360F.

            Reply
    4. Althea says

      February 11, 2021 at 6:46 am

      5+ Stars. I just took these out of the oven and boy was I impressed!! Very, very soft and delicious. YUM. Also, as a side note, I live at high altitude, 4500 feet, and I made NO changes to the recipe nor the ingredients. GREAT youtube video that was easy to follow along. Thanks Angela for a wonderful recipe.

      Reply
      • Angela Schofield says

        February 11, 2021 at 11:28 am

        Thank you so much, Althea, for giving the recipe a chance and taking the time to comment. It is a super helpful tip to know that you did not needed to adjust the measurements in high altitude. I am so glad you liked the buns, they are one of my favs.

        Reply

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    Guten Tag, I'm Angela,
    Herzlich willkommen! I'm glad you've stopped by.

    It is a joy to share with you some of my all-time favorite authentic German recipes and tell you a little bit about the cultural background of my home country, Germany.

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