Copycat Martin’s Potato Rolls

Completely unrelated to the recent brouhaha about Martin’s Potato Rolls, I had reason to try to recreate these amazing burger and hot dog buns for myself. You couldn’t find them easily here in San Francisco even before people starting calling for a boycott.

There are two keys to this recipe: potato flakes and homemade dough improver. (The improver is really just guar gum, egg yolk, and apple cider vinegar.)

This recipe isn’t quite perfect, but it did produce a pretty good approximation of a Martin’s burger bun.

Copycat Martin’s Potato Rolls


  • 585g all-purpose flour
  • 52g vital wheat gluten
  • 15g milk powder
  • 230g water
  • 134g reconstituted potato (110g water + 24g potato flake)
  • 1/4 cup neutral oil
  • 1/2 tsp guar gum
  • 71g sugar
  • 14g salt
  • 2 egg yolks
  • 6g instant yeast
  • 2 tsp apple cider vinegar
  • 1 tsp turmeric, for color


Dissolve guar gum in oil. Combine flour, gluten, milk powder, sugar, salt, yeast, turmeric, and reconstituted potato. Add milk, oil with guar gum, and apple cider vinegar. Mix until a shaggy dough forms. Turn out onto work surface. Knead until smooth. Allow to rest for half an hour. Punch down, knead with lightly oiled hands, form into a ball, and let prove, covered, for 1 hour. Punch down, knead with lightly oiled hands, form 80g balls, place on an half sheet tray, flatten slightly, and let rise, covered, for an hour. Glaze with melted butter and bake at 350 until tops are brown.