Ingredient substitution guide
Best substitutes for potato buns
Best swap for potato buns: Brioche buns, 1:1; similarly soft and slightly sweet.
How we checked this: these swaps come from the substitution list Well Stockd uses to match recipes, and their ratios follow ordinary kitchen practice rather than one published chart. For exact amounts on many common swaps, see the NDSU and Colorado State University extension tables listed below. Editorial policy
What can I use instead of Potato Buns?
The best swap for Potato Buns is Brioche Buns, 1:1; similarly soft and slightly sweet. Another option is Standard Hamburger Buns, 1:1; less pillowy but fully functional. A third option is Soft Dinner Rolls, 1:1 for sliders; split and toast. All 3 swaps are in the table below.
| Swap | Ratio and notes |
|---|---|
| Brioche buns | 1:1; similarly soft and slightly sweet Diet and health: Brioche dough is made with eggs and plenty of butter; check the label if you avoid egg or dairy. |
| Standard hamburger buns | 1:1; less pillowy but fully functional |
| Soft dinner rolls | 1:1 for sliders; split and toast |
Source and limits
These swaps come from the substitution list Well Stockd uses to match recipes to your kitchen, last updated . We remove swaps known to be unsafe, but not every swap has been tested in a kitchen, and a swap is cooking guidance, not an allergen or nutrition equivalent. Check labels and what the recipe needs before substituting.
The ratios and usage notes follow ordinary kitchen practice rather than a single published chart. These two university extension tables list exact amounts for many common swaps:
- Ingredient Substitutions (FN198), NDSU Extension (opens in a new tab)
- Ingredient Substitutions (9.329), Colorado State University Extension (opens in a new tab)
- King Arthur Baking, Classic Brioche (opens in a new tab)
Browse every ingredient and read how these swaps are sourced.