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Amazingly Soft Potato Roll Recipe - Perfect For The Impossible & Beyond Burgers

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Soft potato buns for burgers

There is nothing fussy or glossy about this potato roll, it shines with simplicity and tastes amazing. It’s soft and yields perfectly for a burger bun. This is the perfect roll to compliment a burger. Being plant based it’s perfect for the beyond and impossible burgers too!


180g Potato cooking water (room temp)
6g Dried yeast
300g Flour (150g all purpose flour & 150g strong bread flour)
9g granulated sugar
90g Cooked, cooled and riced potatoes
6g sea salt
21g extra virgin olive oil
15g barley malt extract

Times & temperatures

My kitchen temperature: 33c / 91f
Oven temperature: 180c / 355f
Oven setting: Bake mode (top & bottom heat with fan turned off)
Bake time: 18 minutes

Watch the tutorial on YouTube


Preparing the potatoes

1. Gently simmer the potatoes in water until just cooked. The next step is to strain off the water being sure to save 180g of the water for the main recipe. I used a Cypriot potato which is a good allrounder. I’d suggest a fluffy variety and not a potato that is too waxy.

2. Once cooked, drain the potatoes and leave to cool to room temperature and then push through a ricer. You could mash if you wanted too, just remember that the dough may not be as smooth and you may see small pieces of potato in the finished bun (there is no issue with that!).

Don’t forget to save the cooking water from the potatoes!

The main dough

3. Add the water to a large mixing bowl and sprinkle the dried yeast on top. Wait for the yeast particles to hydrate. Next add all of the other ingredients in the order they are listed.

4. Bring the mixture together and continue to work the ingredients until well incorporated and you have a stiff but relatively smooth dough (it doesn’t need to be perfectly smooth at this stage).

5. Cover the bowl well and leave out at room temperature to rest for 15-20 minutes. This will give the flour a little time to become hydrated by the water.

6. Turn the dough out onto the bench, try not to use any four on the bench if you can help it. If you need to, then use sparingly. Knead the dough for 5-10 minutes until nice and smooth. Shape into a ball and leave it to proof at room temperature until just under doubled in size.

7. Turn the dough out on to a lightly floured work surface. Fold the dough into a sausage shape and divide into six pieces of dough. Roll each piece into a tight a ball and then flatten slightly. Place on a floured non stick baking tray.

8. Cover and leave to proof until they have gained about another 75% of their mass / size. The dough balls should be well expanded, feel soft to the touch, slowly spring back when gently poked, but not feel like they are about to collapse.


9. Bake in an oven that has been preheated on bake mode (no fan) to 180c / 355f. Bake directly on the middle shelf for 18 minutes but make sure to check they don’t gain too much colour early on in the bake. If they do then you can shield the top with another oven tray or some aluminium foil, depending on how much colour they are gaining you may want to reduce the temperature a little. Leave to cool on a wire rack.

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