The SOFTEST Potato Buns: Leftover Mashed Potatoes Recipe (or from scratch!)

These potato buns are delightfully soft yet chewy at the same time, coated with a shiny honey butter glaze. They're the perfect way to use up any leftover mashed potatoes from the holidays. If you don't have leftover mash, I also show you a quick 5 minute mashed potato shortcut.
This dough is so versatile. Turn these into the best burger buns by skipping the honey glaze and adding sesame seeds.
Say hi on Instagram! / sheldoskitchen
The Softest Potato Buns Recipe
Quick Mash
- ~200g potato, peeled and cut into 1/2 inch chunks
- 14g (1 tbsp) unsalted butter
- (30-40g) 2-3 tbsp milk
Dough
- 120-130g (~1/2 cup) mashed potatoes, room temp
- 560g (4 cups) bread flour OR AP flour
- 8g (2 1/4 tsp) yeast
- 45g (3 tbsp) granulated sugar
- 12g (2 tsp) salt
- 56g (4 tbsp or 1/4 cup) unsalted butter, softened
- 55g (1 large) egg, room temp
- 240g (1 cup) milk, room temp
Honey Butter Glaze
- 42g (3 tbsp) unsalted butter, melted
- 20g (1 tbsp) honey
- Flaky sea salt for garnish
Burger Bun Option
- 1 egg, well-beaten with a pinch of salt
- sesame seeds
Quick Mash
(if not using leftover mashed potatoes)
1. Place potato chunks into a microwave safe bowl along with 2 tsp water. Cover with plastic wrap and cut a little hole to vent steam.
2. Microwave on high for 5-6 minutes, until potatoes are soft.
3. Add in butter and milk. Mash the potatoes. Add more milk if needed.
Make Buns
1. Add all ingredients to stand mixer in order.
2. Mix on med-low speed until everything comes together into one mass.
3. Reduce speed and knead until smooth and elastic, around 10-12 mins. Dough should pass the windowpane test.
4. Turn dough onto counter and shape into smooth ball.
5. Scrape out gunk from mixer bowl. Add some oil to the bowl. Use dough to swirl the oil around and coat the dough ball itself.
6. Cover and let proof for ~1 hour, until doubled in size.
7. Turn out and press out any air. Divide into 12 equal portions which weigh around 85-90g each.
8. Shape into 12 taut balls. Lightly press each dough ball flat. Place on lined baking sheet, spacing 1" apart.
9. Cover and proof until doubled in size, 1-1.5 hours.
10. Pre-heat oven to 375F. Make glaze by mixing melted butter and honey until evenly combined.
11. Before baking, brush buns with glaze.
12. Bake for 16-18 mins until tops are golden and interior temp is 200F.
13. When buns are done, take out of the oven and immediately brush again with glaze. Finish with a sprinkle of flaky salt on top.
14. Let cool 5-10 minutes before serving. Can be kept at room temperature in a sealed container for up to 3 days. Re-heat in the microwave for 10-15s to refresh.
Alternatively, to make the best burger buns: skip the honey glaze. Right before baking, brush the buns with an egg wash and scatter over sesame seeds.
Chapters
00:00 Intro
00:27 Welcome
00:57 Five Minute Mashed Potatoes
02:55 Make Potato Buns Dough
04:23 Gluten Development
05:10 First Proof
05:47 Why Add Potatoes? (Science Minute)
06:27 Divide & Shape Buns
08:31 Bake Buns
09:20 Finish Buns
09:47 Yum!
10:35 Outro
Featured painting: “Earth’s Shore: Tofino” by Santhe LeBlanc

[@cbeitel1]

Omg! I had never made buns before, but wow! I don't have a stand up mixer so kneaded by hand, but it was worth it 100%. Thank you for bringing these glorious buns into my life!

[@sheldoskitchen]

You are very welcome!!!! I'm so glad you enjoyed the buns and managed to make them work by hand kneading!!!! That's some dedication right there!

[@joycechan-barretta9882]

How long did you kneed your dough?

[@saraascher8536]

@@joycechan-barretta9882 I had to do it by hand too, kneaded for about 45 minutes til the dough passed the windowpane test.

[@kennethmurray28]

Good job

[@jacobedecruz5350]

@@saraascher8536 wow 45 minutes I would never had the strength! I am utilizing my machine. My mom always did it by hand. Always worked perfectly fine. I amire your dedication ☺️👏

[@Christoph1888]

Love it when Bakers explain the science. Easier to remember what to do when you know why you're doing it

[@sweatygoblin2335]

FYI; If you don't have a mixer, make the dough and be sure all of the ingredients are incorporated. Let it rest and ferment, covered, for two hours, then use the stretch-and-fold method three times (stretch, 30m rest, stretch, 30m rest, stretch, one last rest). After that, divide and shape, then let proof for another 30-40 minutes before baking. This should allow the gluten to develop without you having to deal with the mess or the ache of kneading the bread for closer to an hour than not. Comes out perfect for me, every time.

[@selinayep2503]

Thanks!

[@snzmn]

Thank you for the head up!

[@laurironkainen5738]

Tried these today. The best buns I've ever had. Home burgers are usually impossible to eat by hand, because the bun is too tough and squishes the ingredients. These were incredibly soft and tasty. They held their structure even when loaded with onions, a beetroot burger patty, blue cheese, pineapple, tomato and lettuce. This will be my go-to bun recipe from now on ❤

[@TheRattleShark]

I like your instruction methods, easy to follow, I'm going to try your recipe and combine it with Chef John's Meatball Slider concoction. I liked how you showed how long to knead the bread and demonstrated the levels of the window pane, that was very helpful. I'm a novice at baking and I think what you showed here will help me moving forward, thank you. PS I gave you a wave from over here in Nanaimo. Shawn

[@AfeeraAbida-gb5fh]

Perrrrrrrrfect turned out amazing

[@rainrip6518]

Made this today, only half of of the recipe coz too lazy using the big mixer (using the automatic bread machine kneading mode) The buns are light and chewy, really nice. I added sausages mixed with onion and parmesan in the bun ( sorry for my English 😅) Thank you very much for the tasty and very clear explanation recipe and method. Khob khun ka 😊

[@canadiantree2000]

Excellent easy to follow recipe, thank you!

[@caveman6685]

Sheldo, you are so clear and articulate with your instructions, it makes it so easy to follow. Love your recipes and channel. Great going! 👍👏🤜🤛👌

[@marybreschini9463]

Love this video. You do a great job teaching. Thank you.

[@TheJedi1980]

First recipe where they actually turned out like they’re supposed to. Thanks, Sheldo! You’re a master.

[@annieali7843]

Made these buns today! And they turned out AMAZING!!!!

[@lisadia7676]

made it! loved it! Thank you for the amazing recipe 🥰🤗🤗🤗

[@otterBoyo]

So yummy and fluffy...thank you Sheldo for such a nice tutorial! You made everything very clear and easy to understand. Definitely gonna make it again!

[@teresaarmstrong2976]

LOVE! That u include recipe with video and show the steps so clearly 😀 love your work thanks 😊

[@VighneshSelvam]

Underrated Channel, simple and yet informative content

[@user-mz4lj8st4q]

Wow!! I love this👍👍👍. Thank you for your recipe

[@ChrisM-dm6qu]

Hands down the best, simplest buns/rolls I’ve ever made. Thank you!

[@DanoneczkQs]

I've just baked those buns and I'm literally thrilled by how they came to be, how soft they are, and how tasty they are. Sheldo! Please, come back on youtube whenever you have time and idea for a video, you're doing great work and your recipes are exceptional. There's a need for such great ideas. I'm amazed by the knowledge and tricks that I can get from you, so I'll be waiting for new videos :D

[@kathylarocque7418]

Your delivery style is awesome. Can't wait to make them.

[@ahnle1001]

I love them so much! Please share more recipes and i cant wait to see them🤩🤩🤩

[@MrPeter1999]

Love your videos ! Thanks for recipes

[@Potatis1337]

This video was so well put together. I love everything from the smart skippable intro, detsiled description, thorough elaborations and science part! 10/10

[@user-mz4lj8st4q]

Wow!!! I love this and I try. Thank you so much for your recipe.👍🙏👍

[@linabergstrom]

This man makes me so happy, he is the literal personification of a warm hug

[@deejai5683]

This recipe is the bomb! Soft and fluffy!

[@bearpawz_]

Can't wait to make these and (as so many others have said) .... can't wait till you come back again! 💕

[@daoquach8585]

Buns look so good 👍

[@bellacarcamo3558]

Thank you for the detailed information and great recipe !!! 👍🏼

[@user-lt6sr8gc6b]

So happy I found your page! What an amazing recipe ❤

[@terryli340]

You are such a good teacher. I really enjoy watching you. Please keep making your excellent and delicious videos.😋😋

[@joelynch1059]

I just made these using potatoes in a pouch. Perfect!! Thanks so much! Great recipe and video.

[@cedrics1220]

Tried them buns today and they turned out absolutely fantastic, thank you very much for this recipe!! And the trick with the microwaved potatoes is awesome as well!

[@urbbyurbs5900]

I made these a few weeks ago. They were delicious! My son asked for them again so here I am watching again 😊

[@cookingcobaye]

This video is amazing good job man

[@Potatis1337]

Stopping by again to day this recipe is the BOMB ❤

[@tgd721]

Hi Sheldo! I had leftover mashed potatoes and decided to make a double batch of these potato buns. I have enough faith in you and your recipes that I decided to commit to a double batch despite never trying this recipe before.😋 I would like to report that these buns were absolutely everything you described in the video! Absolutely delicious, pillowy bits of heaven. Mid-bake, the dog and teenage son began hovering nearby, eagerly waiting for the buns to come out of the oven. Good thing I made a double batch!

[@katarinabevccernilec7398]

made them last night with leftover potatoes. amazing. so soft and flavorful🥰

[@fatimaShoaib110]

❤love the way you ate that bun

[@trash0risk]

made them today for burgers. very nice recipe, thanks

[@02889]

Thanks alot Sheldon that's the best bun I ever made , it raise so big and round . It look so puffy n delicious 😋

[@margaretchristo6859]

You are the best. Thank you. I binge watched your videos today. Enjoyed all of them. Will make Mango and Sticky Rice first!

[@dawnmichelle4403]

Ooh, I can't wait to make this! I had this in a restaurant once, and it was amazing! 😋

[@elik6716]

I cooked these today. They were easy and delicious and a perfect starting recipe for someone who has never baked bread before (me). I ate them as mini bread bowls with Boston baked beans inside.

[@girlyshow1018]

detail explanation is on point !

[@Sumanbadola7333]

Just wow

[@lauritadominick6163]

It makes my heart swell when i see someone that is absolutely in love with what they are doing… food taste better when made with love… thank you for all your effort… i will try these… i love potato buns… hugs

[@manariitane5167]

Sheldo, these turned out perfectly. My wife and I ate all dozen for lunch and dinner. Thank you so much for this beautiful potato bun recipe (from southwest Florida).

[@thomashodges6775]

I just made these and they are delicious

[@uzarahbidsok8993]

I love that u impart knowledge to us who have not undergone professionally being a chef or a baker. ❤❤❤ thanks for that rationale/explanation behind those end result..

[@ahmedmohammed-ez7lp]

Thank you so much the best potato bun recipe.

[@olymolina7355]

Thank you for your wonderful recipe! I love your way of sharing and attention to detail. I am visually impaired and audio/verbal instructions are the only way I can learn what I love the most BAKE!!! I made these rolls today in two batches one I baked in the regular oven and the other in a convection. I prefer the regular oven batch. I just subscribed to your channel and look forward to trying your recipes. Many, infinite blessings!!! YOU ROCK!!! 😇😍👍🏼

[@janessaw89]

I am living for this channel!

[@sheldoskitchen]

Thanks Janessa :) Hope you give these buns another try and they turn out for you!

[@jonathandavidson2042]

HeySheldo, Just made these as hamburger buns and they were a huge hit! I went with the egg wash like you suggested, and I also decided to divide them into 6 (versus 12) because I like a big roll, which worked out great. Thanks for the recipe and keep up the great videos!!

[@jackieloo1558]

Hi Sheldo, greetings from Australia! I was watching your video the other day and I knew that I just had to give it a try. And I have to tell you that this is the best bun that I have made. I shaped them into rolls. Texture is how u described them. Amazing!!! I have become a fan of yours. I am looking forward to bake your brown butter choc chip cookies.

[@vladhorf]

LOVED THE SCIENCIE PART! its great to undersantd why things happen on a chemical level, so we ca apply it on other recipes so we can anticipate and create new recipes with knowledge

[@snzmn]

I love the explanation and the science behind this bun potato baking. Im gonna try this for iftar. Also very underrated video! Deserve more views

[@junebaldwin5352]

Love watching your show thanks

[@cindy-lee]

That last squish of the baked bun was so satisfying!

[@sheldoskitchen]

We love squishy buns hahahah. I promise they were devoured right after that squish :P

[@2bearscape]

Sheldo, you make backing look so much fun, I really loved each and every video of yours. Keep on with the good work, you are amazing.

[@sheldoskitchen]

Thank you so much!

[@jinhnichjinh5160]

Thank you so much 😊

[@yanajohnson5776]

OMG ! I watched your videos with my daughter. We both like cooking and we simply adore you. We love the science bit. I am a middle-aged woman and despite cooking all my life i now learn from you why certain things happen. We were commenting how you are the perfect teacher. The way you explain (lare you a Virgo ? 😊 ✌️) is foolproof and i I love your taste and style. Keep them coming I will try all your recipes.

[@sheldoskitchen]

Thanks Yana! I'm actually a Taurus haha.

[@yanajohnson5776]

❤️

[@ciccio3337]

Hello bro, from Italy, the best congratulations. This is incredible! 🇮🇹🤝🇺🇸

[@tina8796]

Well, now I can die. LOL - those look pillowy and heavenly. I love bread. I like it better than desserts actually. Always have

[@hollywashington6748]

Sheldon! Sheldon! Boi, you are a beast! You scared me with some of those measurements, but in the end, you are on point. I feel like a professional. I did not make ANY modifications. I used the weights rather than the cup measurements. They look just like your! Thank you!

[@neetaskitchen1857]

Soft and perfect recipe 👌

[@utkashdubey8458]

I made the burger version of these (egg wash) and opted for everything bagel seasoning. It’s perfect! Thanks for the detailed instructions

[@1s5joliot]

I did it, first buns I made in my life, I had to manually knead it though since I don't have a robot. It was the best buns I ever ate. You are a legend man, thank you!

[@ClementineUmma]

Just made the buns, and they are amazing!! I've made a few buns, but these are by far the best ones!! Thanks 🙌

[@sheldoskitchen]

SO happy to hear that they worked out for you!

[@_NguyenCuuQuocKim]

Wow! I learned sth useful today, thank you for sharing

[@respectfullyyours9357]

OMG...I have seriously fallen in love with your buns!!!!! the greatest bun recipe ever...thank you so much!

[@sheldoskitchen]

You’re so welcome!!! I’m glad that you enjoyed the buns 😂

[@sloth929]

LOOKSSOOOOOOO GOOOOOD omggg

[@vkyamen5788]

I will try this. Thanks

[@CookingattheLakeHouse]

Oh my this looks delicious and I will have to try this ❤😊 happy cooking

[@evindrews]

incredible!!

[@SurrenderYourLifeToJESUSCHRIST]

Thank you for taking the time to list ingredients and instructions, you are awesome. Wish others would do the same.

[@FaCt0r-X]

Thank you very much sir….love this bums … hello from Dominican Republic:)

[@fabrygar]

done today, super❤❤❤ the best done in my all life ❤❤

[@sharlinealcide7346]

Hey Sheldon thanks so much for this recipe I made this for the first time and it came out beautiful . Am watching from the beautiful Caribbean islands of Trinidad and Tobago

[@ellenhuo7338]

Watching your video with my morning coffee routine, oh, this is the most relaxing morning ever, thanks.

[@sheldoskitchen]

Glad to be part of your morning!

[@adamdoddrell5391]

Just tried this recipe! I used salted butter, so only added half the recommended amount of salt… I also only added 2 tablespoons of sugar because I don’t really like sweet buns and they’re still a hair too sweet for my liking, so I’ll probably only add 1 tablespoon next time. Other than that… These potato buns are fantastic and I will definitely be using this recipe whenever I make burgers in the future!

[@sloth929]

ThIS is my fav potato bun recipe

[@ducilas4623]

This is a nice video. Thank you!

[@kataysmith9581]

Just made these fabulous buns. They are pillowy soft! Since I only used an egg wash next time I will add a tad more sugar to the recipe. Just a personal preference. These were great Sheldo. Thanks for sharing!

[@Squiffsquiddled]

My word, these are the best buns. I made a simple egg glaze since I don't like sweet buns that much, but wow. I'm horrible at any types of bread; however, these came out amazing. Absolutely knead as much as Sheldo says. I haven't got a stand mixer so had to knead with the hooks of my hand mixer and then by hand -- it was a bit intensive and ended up hitting the dough against the counter for a bit -- but so worth it!

[@maryamsukaynah559]

amazing!

[@khalidjama1316]

I didn’t have a mixer so I ended up using my hands. Took almost an hour to kneed but this was probably the best thing I’ve ever baked. 10/10 worth it

[@CaptainValian]

Sheldo I hope your channel subs explode. Your explanations are absolutely brilliant and I feel that my questions about the processes are answered. Nice Chef John shoutout. Great work.

[@gldnglow]

Wish I would have come across this sooner. It's hot & humid here which makes for great bread. I made a couple loaves of country white yesterday. Thanks!

[@dimsteroner]

love the recipe and style! and shoutouts chef john!

[@sheldoskitchen]

Thank you so much! Gotta pay homage to the Chef John, the youtube OG. He's the best :)

[@saraascher8536]

Thank you for a fabulous treat! I failed in my first attempt, probably cause I didn't let the mixer go long enough. Today kneaded by hand & though it was hard work, they turned out fabulous! I made half with the honey butter glaze & half with eggwash, scrumptious! Will absolutely be making these again! I am totally new to baking bread & your video was so helpful and made the process easy. Thanks!

[@carlitonala8164]

Can’t wait to try this week since my husband will make his famous burger. Thank you for sharing really good recipes. I hope one day you can teach WAFFLES 🙏 especially the keto one cause my daughter loves it

[@RosaCastro-qx3px]

Look so yummy

[@keywestconch8]

As soon as my ankle will allow me to stand I will make these. I love baking and the buns look amazing!

[@RikkiMama]

My husband asked me to make mashed potatoes for our dinner last night so I could make potato buns today. He's making smash burgers for dinner tonight and will be making chicken salad, now that we have fresh baked buns. These are his new favorite sandwich buns. If anyone is wondering if you can use a bread machine to make the dough, I've done it successfully twice in my Zojirushi. I also used SAF Gold yeast since it works better with enriched doughs. Thanks for another great recipe, Sheldo! 👍

[@user-zl8nh1bp6e]

Best explanation of the window pane test I've seen!

[@Marialla.]

I'm a new fan! I like your presentation style, and especially your attention to detail in the description box with the recipe and time stamps. Looking forward to learning plenty of new recipes and techniques from you!

[@magicaardvark1]

Sheldo is my new cooking fam, lovely recipes presented in such a friendly manner!

[@Marialla.]

@@magicaardvark1 I think you mean Sheldo.

[@magicaardvark1]

@@Marialla. Autocorrect is such a drag 😆

[@phojanesyhavong6375]

That's how she spelled it... Sheldo..or my eyes are not good..

[@wilmarainwater5333]

Verrry yummy

[@nicholasnodiminutivo9038]

Seriously obsessed with your videos 😩

[@miguelpertik4544]

Amazing video, amazing explanation, amazing results. Congratulations 👏🏻

[@sheldoskitchen]

Thanks so much Miguel! Really appreciate it. Hope you enjoy the buns when you make them :)