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Potato sandwich buns and rolls

Bryanna’s fluffy but high-fiber hamburger buns · potato burger buns

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Whole-wheat burger buns gain a soft crumb from potato starch, yeast and a short rise, then bake on a home sheet pan.

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Whole-wheat potato-starch hamburger buns on a baking tray, with one cut bun showing its soft crumb. Illustrative image, not a photograph of the source author’s batch.

One modern potato-bun formula

This page follows Bryanna Clark Grogan's 2007 whole-wheat hamburger-bun formula, choosing its potato-starch option. Potato buns are a wider family: some use cooked potato, others potato flour, flakes or potato cooking water. Those ingredients are not automatically interchangeable by volume, and this recipe keeps its stated starch amount.

A separate commercial history comes from Martin's in Chambersburg, Pennsylvania. The company's retrospective describes Lois and Lloyd Martin developing their family potato rolls in the 1950s and selling them at regional farmers' markets. That is a named business's account of its own product; it does not date the invention of potato buns or link this whole-wheat, bran-and-flax formula to the Martins' recipe.

Sources for this section

History

The source presents this as the author’s high-fiber hamburger and hotdog bun formula. The archive groups potato sandwich buns and rolls with the United States and wider North America, but neither source establishes a single origin.

Ingredients

Yield 6 hamburger buns · Scaling: source batch only

Warm waterUse instead of potato cooking water in this formula.
237 mL1 cup as recorded
Potato starchStir into the warm water; the source gives this option as an alternative to instant potato flakes.
7.4 mL½ tbsp as recorded
Active dry yeast
7.4 mL½ tbsp as recorded
or 1 teaspoon instant yeast
Lemon juice
7.4 mL½ tbsp as recorded
Oil
30 mL2 tbsp as recorded
Organic unbleached sugar
30 mL2 tbsp as recorded
Whole-wheat flour
355 mL1½ cup as recorded
Unbleached white flourAdd the final 3/4 cup during kneading.
296 mL1¼ cup as recorded
about
Wheat bran
30 mL2 tbsp as recorded
Soy flour
30 mL2 tbsp as recorded
or chickpea flour
Oat bran
30 mL2 tbsp as recorded
Ground flaxseed
30 mL2 tbsp as recorded
Salt
3.7 mL¾ tsp as recorded
Cornmeal (optional)Sprinkle over a greased baking sheet.
as needed

Method

Risks and precautions · Standard risk
Pathogens in raw flour

Flour is a raw food and uncooked dough should not be tasted.

Hazard source

Do not taste the uncooked dough; bake the buns using the source’s stated oven setting and time until golden, and wash hands and equipment after handling flour and dough.

Control source

The source gives a visual browning cue but no measured internal temperature or separately validated bake endpoint.

  1. Stir the potato starch into the warm water. In a large bowl, stir in the active dry yeast and leave it for 5 minutes.
  2. Mix in the lemon juice, oil and sugar. Add the whole-wheat flour, 1/2 cup of the white flour, wheat bran, soy or chickpea flour, oat bran, ground flaxseed and salt. Beat for 3 minutes with an electric mixer, or 300 strokes with a sturdy wooden spoon.
  3. Add the remaining 3/4 cup white flour and knead the dough in the bowl for a few minutes.
  4. Leave the dough in the bowl for about 10 minutes.
  5. For six hamburger buns, divide the dough into six pieces. Flatten and stretch each into a circle about 4 inches across. Put them on a greased baking sheet sprinkled with cornmeal.
  6. Let the shaped buns rise for about 40 minutes. Preheat the oven to 350°F (177°C).
  7. Bake for 15–20 minutes, until golden brown. Cool on a rack.

Conditions

Yield6 hamburger buns
Fermentation0.83 h

Places

North America

Documented preparation · Region evidence

A home burger-bun formula is documented by a North American food writer. This records a documented preparation, not a claim that the style began here.

See North Americaon the mapLocation source 1 →

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Sources