Potato Brioche Buns for Father’s Day

It’s almost Father’s Day (did you remember?) and that might mean pulling out the grill this weekend and serving Dad up some serious burgers. We came up with this soft and delicious Potato Brioche Bun to serve alongside your favorite burger recipe, and it’s easy enough to put together that the kids can jump in and help, too. As with all our no-knead, refrigerated dough recipes, you can bake as little or as much as you want. So if you are social distancing and only need a couple buns (because the grill-out party is small this year), this is a perfect recipe for that.

If cooking and mashing potatoes just seems like too much work (even for a holiday), you can always check out our straight up Brioche Burger Buns, complete with Lamb Burger and Cilantro-Yogurt Sauce.

Potato Brioche Buns (based on the Brioche Recipe from New Artisan)

1 1/4 cup warm water

1 cup mashed Russet potatoes (sent through a food ricer for fine consistency, or mashed by hand)

8 tablespoons (1 stick) unsalted butter, melted

2 large eggs, room temperature

3 tablespoons granulated sugar

2 teaspoons yeast

1 1/2 teaspoons salt

4 cups all-purpose flour

Egg wash (1 egg whisked with 1 tablespoon water)

Seeds, for sprinkling (optional) – plain sesame seeds work fine; I used a bagel seed mix

Mix the water, potato, butter, eggs, sugar, yeast, and salt in a 5-quart bowl, or lidded (not airtight) food container.

Mix in the flour, using a spoon until all of the flour is incorporated.

Cover (not airtight), and allow to sit at room temperature for about two hours. Chill the dough for at least two hours, and up to 3 days.

The dough can be used as soon as it is chilled. This dough is way too sticky to use after the initial rise, but once it is chilled it is very easy to handle.

Divide the dough into 3 ounce pieces (this dough will make about 14 buns, but you can make less if desired). Gently smooth the pieces into round balls of dough. Grease six English Muffin Rings. Flatten the dough into 1/4-inch disks place them in the molds. If you don’t have rings you can make them free form, but they won’t keep their shape as well.

Cover loosely with plastic wrap (spraying the plastic with a little cooking spray will help it not to stick to the top of the buns) and allow the buns to rest for 30 to 60 minutes (depending on temperature of your kitchen), until the dough is just peeping over the top of the rings, and feels like a marshmallow when gently pressed/jiggled.

Place an oven rack in the center of the oven, and preheat your oven to 350 degrees.

Use a Pastry Brush to paint on the egg wash, and then sprinkle with seeds if desired.

Bake for 20 to 25 minutes until they are golden brown (I baked with steam for an extra soft bun, but you don’t have to do that).

Perfect for loading with a burger and toppings, or just nibbling on with a slice of cheese.



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16 thoughts on “Potato Brioche Buns for Father’s Day

    1. it should work, but I’d recommend reconstituting them with water according to the package directions, and then measuring out a cup of the finished mashed potatoes.you can probably figure out a way to just use the dry flakes, and some more water in the recipe but I’m not sure how to advise you on that

    1. It’d probably work, but since we haven’t tested that, you’d have some trial and error ahead of you. My guess: 1/2 cup of potato flour, with additional water to get the dough to the proper consistency.

  1. Hi there folks,

    I always look forward to getting your posts, thank-you!

    The thing is, I only make sourdough bread now, and often you do not give the recipe for use with a starter. I am not very good at converting yeast to starter vice versa -any hints there? I would love to try many of the recipes you send, but this is always a barrier for me. This potato bun recipe looks particularly delicious, as we love burgers here, and have stopped buying buns at the store since I began sourdough baking. Can you translate the recipe to suit a stater for me?

    1. Do you have our book that describes sourdough in more detail (https://artisanbreadinfive.com/healthy)? If not, have you been on our page here on the website that gives some of that information (type “easy sourdough” into our Search Bar above). Keep in mind that our publisher will never speak to us again if we re-create our books here on the website–our books are the real source for this info.

  2. In this recipe you baked just 6 buns in 6 rings. If you want all 14 buns, do you chill the unused dough, then shape and refill the rings, and repeat until you have used all the dough? It sounds like an all-day process. Any suggestions to get this done in one go? Thanks!

    1. You can simultaneously bake as many buns as you have rings for, no need to break it up if you want more all at once.

      1. OK. I only have 4 rings, so I will either make it an all-day process, or I will make them free-form and hope for the best (buns, and not pancakes). Could these be done in a large muffin tin? Thanks for your response.

  3. Do you have a version of this that is gluten free? Or do you have any suggested tweaks to adapt this for your gluten free Brioche from your gluten free book?

    1. Hi Bre,

      We don’t have one, so you’d have to play with adding the potato. The issue is creating a bread that is super dense, so add it gradually and I’d make a small batch until you have something you really like.

      Let us know how it goes. Zoë

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