Potato Bun Vs Brioche: The Best Buns For Burgers Guide

Potato Bun Vs Brioche Bun. What are the differences? Both buns are great for sandwiches and burgers. However, if you’re wondering which bun is better, it all depends on what you are looking for.

comparison chart of potato bun vs brioche
Potato Bun Vs. Brioche

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Potato Bun Vs Brioche

ANSWER: A potato bun is made with potatoes and has a bready taste that is slightly earthy. It is chewy with a light texture and smaller than brioche buns. It has a light gold exterior and a soft and fluffy interior. A brioche bun is rich, buttery, and slightly sweet. Brioche dough contains a lot of butter and eggs. It is a thick bun that is perfect for heavy sandwiches and gourmet burgers. 


Is brioche the same as potato bun?

No, brioche is different from a potato bun. Brioche is made with high butter and eggs content. On the other hand, a potato bun is made with potatoes.

What is the difference between a potato bun and a regular bun?

A potato bun and a regular bun differ since the potato bun has potatoes as one of the ingredients in the dough. The potato provides a moist texture and an earthy taste.

What is the difference between a brioche bun and a regular bun?

Brioche buns are different from regular buns since brioche dough requires more butter and eggs than regular buns. Due to the extra butter and eggs, brioche tastes more rich and buttery than regular rolls.

freshly baked potato buns in a basket.

Potato Bun

A fluffy potato bun is a bun that was made with potatoes. Depending on the recipe, it could have potato flour, potato flakes, or mashed potatoes as the ingredients. 

Because of the potato in the dough, it produces a light crumb and moist texture. The outside is soft and light golden while the inside has a soft texture.

The potato starch help hold moisture in the buns, which keeps them soft. These buns have a longer shelf life compared to brioche buns.

Potato bread and buns can be easily found at any grocery store. A popular brand is Martin’s Potato Rolls.

brioche buns on a cutting board.

Brioche Bun

Brioche buns are rich and buttery with a soft and fluffy structure. Brioche dough is made with a lot of eggs and butter, which give the buns a distinct yellow color. The outside is shiny and golden brown while the inside is soft and yellow.

These buns are slightly sweet. However, they are not as soft as potato buns.

These are the typical buns you’ll see at restaurants that serve gourmet burgers (and with good reason).  Brioche tends to be more dense. Unlike Potato buns, brioche buns don’t get soggy and won’t fall apart. 

Brioche buns are perfect for any juicy burger recipe. They’re also great for sloppy joe’s, brisket sandwiches, and any burger that involves lots of heavy sauce.

Potato Bun Vs Brioche Nutrition

Below is the nutrition information for potato buns and brioche buns. Note the difference in calories. Brioche buns tend to be bigger than potato buns. Moreover, brioche is made with a lot of eggs and butter, which are high in fat.

Potato Bun (50 grams)Brioche Bun (85 grams)
Total Fat1.6 grams14 grams
Saturated Fat0 grams8.1 grams
Cholesterol0 milligrams109 milligrams
Sodium188 milligrams319 milligrams
Carbohydrates24 grams34 grams
Fiber3.2 grams1.2 grams
Sugar4.7 grams6 grams
Protein6.3 grams7 grams
Potato Bun Vs Brioche Calories

Potato Bun Vs Brioche Recipe

Both of these buns are available readily at any grocery store. However, that does not mean that you can’t make these buns at home! There are tons of potato bun and brioche recipes on the internet.

If you are a beginner baker, I recommend making potato buns. They are easy to make and the recipes are quick! The potato in the recipe helps the dough rise more quickly. Moreover, the starch from the potatoes helps hold moisture in the buns. These are easy to make!

On the other hand, a brioche recipe is a little more difficult to make compared to a potato bun recipe. Due to the high butter and egg content, brioche dough needs to be kneaded for a long time. On the stand mixer, it can take up to ten minutes. You can do it by hand, however, expect to be kneading for over twenty minutes. It will be a lot of hard work!

burgers on parchment paper. These were made with brioche buns.

Which Bun is Better?

Ah, the age-old question! Both the potato bun and the brioche bun taste SO delicious! There are people that will pick the potato bun no matter what as their bun of choice. However, these two different types of burger buns pair various foods.

For instance, if you are planning on making a decadent medium-rare burger that is one inch thick, then brioche would make the perfect bun. This is the ideal burger bun for thick burgers. Brioche buns don’t get soggy and will hold shape, which is great if there is a lot of burger juices.  

On the other hand, if you are in the mood for a Smashburger, pick potato buns! Potato buns are a classic when it comes to a smash burger. They are also a popular choice for sandwiches and hot dogs.

At the end of the day, it all comes down to personal preference.

burger on a cutting board. It has tomatoes, cheese, and lettuce. It was made with a sesame seed potato bun.

List Of Hamburger Buns

Here are 11 other types of buns:

  • Classic White Bread Burger Buns: This is the classic burger bun that is used at most fast food restaurants. It is your run of the mill typical standard white bun. Literally the plainest option of the bunch.
  • Sesame Seed Bun: Sesame buns are buns topped with sesame seeds. These buns are used for hamburgers, sandwiches, and other dishes. The sesame seeds add a slight nutty flavor.
  • Pretzel Buns: Uses a recipe similar (or the same) to a traditional soft pretzel. This bun is dense! However, if you love pretzels, you’ll love pretzel burger buns.
  • Milk Bun: Extra soft with a fluffy texture. This is an asian bread bun made with a roux called “tangzhong”.
  • Kaiser Roll: A round bread roll originally from Austria. The top of the bun has a five-point star design.
  • Onion Buns: Bread roll that is flavored with onion. Depending on the recipe, the dough can include chopped onions, onion flakes, or onion powder.
  • Whole Wheat Bun: A bun made with whole wheat flour instead of white all-purpose flour.
  • Ciabatta Bun: This bun has a crispy exterior and an open crumb. It is best used for sandwiches. I would not use a ciabatta roll for a burger.
  • Sourdough Bun: A sourdough bun is made with a sourdough starter instead of instant yeast. The sourdough provides a delicious tanginess that pairs well with lots of food.
  • Gluten-Free Bun: Good option for those who cannot consume gluten. This bun is not made with wheat flour and has no wheat gluten.
  • Lettuce Wrap: Often called “protein style”, lettuce wraps are a healthier alternative. This is the best option for those who are keto or low-carb. 

Other Posts You May Like

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How Long Does Brioche Bread Last – Tips To Extend Shelf Life
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brioche hot cross buns in a glass baking dish
5 from 3 votes

Easy Brioche Hot Cross Buns VIDEO

These brioche hot cross buns are fluffy and with a rich flavor. Soft and pillowy buns filled with dried fruit and brushed with sweet glaze!
Xena Kai
Prep Time: 30 minutes
Cook Time: 25 minutes
Rise Time 2 hours
Total Time: 2 hours 55 minutes
Servings: 12 buns



Spiced Brioche Dough

  • ¾ Cup Milk 180ml warmed to about 110°F
  • 2 ¼ Teaspoons Yeast one packet
  • ½ Cup Sugar 100 grams
  • 3 Eggs Large, 50 grams each
  • 3 ½ Cups All-Purpose Flour 420 grams
  • 1 ¼ Teaspoon Cinnamon
  • ½ Teaspoon Ground Nutmeg
  • 1 Teaspoon Salt
  • ¾ Cup Butter 169 grams, room temperature
  • 1 Cup Raisins 160 grams

Flour Cross

  • ½ Cup All-Purpose Flour
  • 7 Tablespoons Water


  • 1 Cup Powdered Sugar 120 grams
  • 3 Tablespoons Milk


  • Place one cup of raisins (or the add-in of your choice) in a bowl. Fill the bowl with hot water and let it sit for ten minutes.
  • Prepare the dough: In the bowl of your stand mixer, whisk together the warm milk, yeast, and sugar. Cover and let sit for five minutes until it becomes foamy. (See notes if you do not own a stand mixer)
  • Add the eggs, flour, cinnamon, ground nutmeg, and salt into the mixer bowl. Using the dough hook attachment, mix on low speed for one minute. Scrape down the sides of the bowl with a spatula. Then, knead on high speed until you see no more patches of flour.
  • Now, add the butter a little at a time. Continue mixing on medium speed for about ten minutes. The dough should come together. If it does not, then add ¼ cup of flour and keep kneading until the dough comes together.
  • Drain the raisins (or other add-ins) and add it to the dough. Knead on low for about one minute until they are incorporated and evenly distributed.
  • First Rise: Place the dough in a large greased bowl and cover. Let rise in a warm place for about two hours or until doubled in size.
  • Shape: Once the dough has doubled, place it on a lightly floured work surface. Divide the dough into 12 equal pieces. It doesn't have to be perfect! Take each piece and shape it into a ball. Then, place the shaped dough ball into a greased baking dish.
  • Second Rise: Cover the shaped dough balls and let rise in a warm spot for one hour until doubled.
  • Preheat the Oven: Preheat the oven to 350°F.
  • Add The Cross: Whisk the cross ingredients together. You want a thick flour and water paste that will pipe easily. If it is too thick, add another tablespoon of water. Place the paste into a small piping bag (or a ziplock bag with the corner cut off). Pipe a line down the center of each row of buns, then pipe it in the other direction to create crosses.
  • Bake: Bake the buns for 20-25 minutes or until golden brown. If the tops are browning too quickly, loosely cover the baking dish with aluminum foil to prevent tops of the buns from getting too dark. Let them cool on a cooling rack.
  • Icing: While the buns are cooling down, whisk the icing ingredients together. Then, brush the icing on the buns once they are ready to serve.



  • Check out my post for step-by-step photos and a short video. They are there to help you out.

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