A good burger needs a good burger bun. A Swabian burger needs a Swabian burger bun. Ms Aitch and Mr El dithered between an adaption of potato salad and pretzel rolls. They decided to go for the potato bun. A dough with potatoes and chopped chives. The buns are lushly, spicy and fluffy. The recipe is a variation from Chef Hansen's potato buns.

recipe buns


For 8-10 buns:

300g potatoes (firm boiling)

5 tbsp milk

20g fresh yeast

2 eggs

250g spelt flour

250g whole spelt flour

2 tsp salt

120g melted butter

2 tbsp chopped chives


1 whisked egg for brushing

2-3 tbsp sesame seeds


The night before cook the potatoes and put them in the fridge.

Peel the potatoes and mash with milk. Add yeast, eggs, flour, salt and butter and knead into a slightly moister dough. If need add a little bit of milk or flour. Put the covered dough on a warm place and let rest for about 1 hour until it has doubled.

Knead the dough on a floured surface and mix in the chopped chives. Form 8 balls and place them onto a baking tray covered with baking parchment. Let them rest for about 30 minutes.

Preheat the oven to 200°C (top-/bottom heat). Brush the buns with whisked egg and sprinkle with sesame seeds.

Bake the buns 12-15 minutes.

zutaten buns
teig buns
dough buns
burger buns

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