It’s a simple truth: there’s no juicy burger, no laid-back neighborhood grill-out, no pile of tasty toppings, without the perfect bun. Thankfully, our trusty Artisan Bread Flour gives these easy-to-make buns the strength they need to hold up to the heartiest of fillings, while Potato Flour keeps every bite soft, tender and oh-so-satisfying. It’s the ultimate combo! Making them vegan? Just skip the egg wash and brush the proofed buns with water to help the seeds stick—delicious and ready for the whole crew.
It’s a simple truth: there’s no juicy burger, no laid-back neighborhood grill-out, no pile of tasty toppings, without the perfect bun. Thankfully, our trusty Artisan Bread Flour gives these easy-to-make buns the strength they need to hold up to the heartiest of fillings, while Potato Flour keeps every bite soft, tender and oh-so-satisfying. It’s the ultimate combo! Making them vegan? Just skip the egg wash and brush the proofed buns with water to help the seeds stick—delicious and ready for the whole crew.
In the bowl of a stand mixer fitted with a dough hook attachment, combine the warm water and active dry yeast. Let sit for 5 minutes until slightly foamy.
Add bread flour, potato flour, salt, sugar and olive oil to the bowl. Mix on low speed until everything is combined, then increase to medium speed and mix until the dough is smooth, elastic, and creates a “window pane” when gently stretched thin, 6–10 minutes.
Choose your process: rise first or shape now.
For best flavor, let the dough rise in the mixing bowl or a lightly oiled container, covered, at room temperature until doubled in size—1–1½ hours before shaping.
For speed, you can skip the first rise and shape the buns immediately after mixing. The flavor will be milder, but the process is quicker.
Divide the dough into either 10 or 12 equal pieces. Shape each piece into a tight ball by cupping your hand around the dough and gently rolling it in a circular motion against a clean surface. This builds surface tension and creates a smooth, domed top.
Place shaped buns on parchment-lined baking sheets, spaced evenly, allowing plenty of space to rise. Cover gently with plastic wrap and let rise in a warm spot for about 2 hours. The buns should double in size and look very puffy—like marshmallows. When gently pressed, they should barely spring back and leave a slight indent. It’s better to slightly overproof than underproof for this recipe.
Just before baking, gently brush the tops with egg wash. Sprinkle with sesame seeds if using.
Bake in a preheated 350°F oven for 20–25 minutes, rotating the pan at the 15-minute mark for even color. The buns should be golden brown on top and sound slightly hollow when tapped on the bottom.
Let the buns cool on a wire rack before enjoying. Enjoy fresh, or store in an airtight container for up to 3 days.
