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 ❤

[@TheJedi1980]

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

[@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!

[@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

[@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! 👍👏🤜🤛👌

[@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

[@teresaarmstrong2976]

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

[@ChrisM-dm6qu]

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

[@ciccio3337]

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

[@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!

[@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..

[@terryli340]

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

[@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

[@marybreschini9463]

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

[@SurrenderYourLifeToJESUSCHRIST]

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

[@VighneshSelvam]

Underrated Channel, simple and yet informative content

[@deejai5683]

This recipe is the bomb! Soft and fluffy!

[@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!

[@avocadoos9493]

Wow, they turned out really well, i'm very happy, next time i'm going to put even more potato in there

[@margaretchristo6859]

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

[@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..

[@annieali7843]

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

[@andreadavis2711]

I liked the way you explained your recipe. Will try ASAP!😊

[@kathylarocque7418]

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

[@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

[@linabergstrom]

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

[@joelynch1059]

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

[@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!!! 😇😍👍🏼

[@lisadia7676]

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

[@02889]

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

[@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 😊

[@urbbyurbs5900]

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

[@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]

❤️

[@FaCt0r-X]

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

[@daoquach8585]

Buns look so good 👍

[@user-mz4lj8st4q]

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

[@ahnle1001]

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

[@user-lt6sr8gc6b]

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

[@sloth929]

LOOKSSOOOOOOO GOOOOOD omggg

[@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).

[@MrPeter1999]

Love your videos ! Thanks for recipes

[@dawnmichelle4403]

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

[@bearpawz_]

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

[@katarinabevccernilec7398]

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

[@bellacarcamo3558]

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

[@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

[@janessaw89]

I am living for this channel!

[@sheldoskitchen]

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

[@user-mz4lj8st4q]

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

[@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.

[@canadiantree2000]

Excellent easy to follow recipe, thank you!

[@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

[@trash0risk]

made them today for burgers. very nice recipe, thanks

[@utkashdubey8458]

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

[@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!

[@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 😂

[@farhatmajeed3417]

Thanks thanks thanks 🙏 lot of thanks for sharing such a wonderful recipe😊

[@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.

[@fatimaShoaib110]

❤love the way you ate that bun

[@Potatis1337]

Stopping by again to day this recipe is the BOMB ❤

[@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!

[@thomashodges6775]

I just made these and they are delicious

[@girlyshow1018]

detail explanation is on point !

[@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!!

[@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!

[@ahmedmohammed-ez7lp]

Thank you so much the best potato bun recipe.

[@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.

[@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

[@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!

[@questionquestion1]

That ending where you pull it apart was too satisfying man. Are these good for burgers? Cus they seem like they'd be. I gottta make these. 😭

[@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!

[@chloe8874]

Thank you Sheldo for an EXCELLENT recipe! I've tried many recipes in the past and THIS is the epitome of the perfect potato bun. I made them into burger size buns and it was delicious. They were soft, tender, chewy, tasty and way better than store bought. I wish I could post the pictures. Thank you for sharing your talents and love for food with us!

[@PeterMeisterHans-West]

What is burger size buns? Changed the weight?

[@n00bszpro]

Is burger size bun about 100g of the dough?

[@lauriepops2783]

THANK YOU for giving plastic wrap alternatives!! So helpful and not something i see enough with youtube baking ❤

[@robinlillian9471]

Seriously? Use a damp cloth.

[@lauriepops2783]

@@robinlillian9471 normally I would but sometimes the dough sticks to it with certain recipes which isn't ideal

[@cookingcobaye]

This video is amazing good job man

[@Sumanbadola7333]

Just wow

[@fabrygar]

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

[@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!

[@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

[@junebaldwin5352]

Love watching your show thanks

[@arianneperalta2445]

I love it sir thank you for sharing I ll try it

[@bearmcdaniel6042]

My man….at 19 seconds in I paused this video to find a pen and paper because I knew I had to try this. Here we are about 4 hours later gleaming with pride staring at the most delicious buns in the world. I’ve been sending pic’s of them along with a 10 second squish video to all my friends and forwarding this video to them. Absolute perfection thank you so much my friend definitely thumbs up and subscribed👌I’m trying your English muffins next can’t wait! THESE ARE SO GOOD MMMMMMMMMmmmmmmm!!!!!!!!

[@sheldoskitchen]

NOTHING MAKES ME HAPPIER THAN TO HEAR ABOUT BUN SUCCESS. Here’s to many many more perfect buns in your future!!!!

[@trynadyna9662]

Okay wow, these buns are absolutely incredible. I'm not sure if my bread flour is different but I had to let this go in the mixer for nearly half an hour for it to finally pass the "window-pane" test. I almost gave up a few times, but every time I checked in there was SLIGHT progress, so I just kept going. I'm so glad I stuck with it because these were the best buns I've ever made/had. My girlfriend and I both had one fresh after their second glazing, and I can't even tell you how good they were. Then today I just made smash burgers and served them on these buns, lightly toasted in a pan with butter. By far the best, most amazing burger of my life thanks almost entirely to the bun. Probably best thing I ever cooked for my girlfriend and she LOVED it. Thank you so much for this wonderful recipe, it has brought a lot of joy into my life!

[@sheldoskitchen]

Ah! I'm so glad you enjoyed the buns!!! You don't know how happy it makes me to hear. It's awesome that you stuck with the kneading even though it looked like it wasn't working. Next time, you could try kneading until the dough has come together, cover the bowl and leave it for 10-15 minutes, then knead again. The time should help the gluten formation and give your mixer a break. Hope this recipe can become part of your regular rotation!

[@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!

[@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!

[@HappyJackington]

I'm happy with just the quick mashed potato recipe. Your content is amazing and I really hope you take off soon. The recipes are well thought out, your explanations for why you do things are wonderful, and your editing is crisp. Thank you for the great videos

[@robinlillian9471]

Why do you need a recipe for mashed potatoes? Do you also need a recipe for how to boil water?

[@neetaskitchen1857]

Soft and perfect recipe 👌

[@user-zl8nh1bp6e]

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

[@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 :)

[@pamelabh3621]

...you had me at "squishy" and "pillowy." My life has forever changed, thanks to you! 😉

[@jinhnichjinh5160]

Thank you so much 😊

[@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 :)

[@sloth929]

ThIS is my fav potato bun recipe

[@_NguyenCuuQuocKim]

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

[@vkyamen5788]

I will try this. Thanks

[@lightice.i]

Bruh, it took the algorithm long enough- i am glad to have found your channel. So detailed and chill, with great science lessons

[@RosaCastro-qx3px]

Look so yummy

[@ducilas4623]

This is a nice video. Thank you!

[@maryamsukaynah559]

amazing!