Potato Buns
User Reviews
5
Potato Buns
Description
This recipe uses room temperature mashed potatoes mixed into a dough containing water, whole milk, active dry yeast, granulated and brown sugar, melted butter, egg, and salt, along with all-purpose flour. The warmth of the liquids activates the yeast, which is first proofed until foamy to ensure good rise.
The dough is gradually combined and kneaded by hand or mixer until smooth and elastic but still slightly sticky, which helps create a soft, tender bun texture. These buns bake to a tender crumb with a slight sweetness from the sugars and a rich mouthfeel from the butter and egg.
They are suitable for slicing to make sandwiches or burgers, holding fillings well without crumbling. Their moist texture helps them stay fresh longer than lean bread recipes. The recipe suggests checking dough consistency carefully and adjusting flour as needed to accommodate potato moisture content.
Buns can be stored in an airtight container at room temperature for up to three days or frozen for longer storage without loss of texture.
Ingredients
- ½ cup water
- ¼ cup milk whole
- 2 ½ teaspoons active dry yeast
- 3 Tablespoons granulated sugar 1 teaspoon
- 2 Tablespoons light brown sugar firmly packed
- 6 Tablespoons butter melted, unsalted
- 1 cup russet potato for best results use room temperature or slightly warm mashed potatoes. Cold potatoes do not incorporate into the dough as easily, mashed, unflavored
- 1 egg plus 1 large egg yolk
- 1 ½ teaspoons salt
- 4 cups all-purpose flour plus additional as needed, divided, or bread flour
Egg wash
- 1 egg large
- 1 teaspoon water
Instructions
- Combine water and milk in a microwave-safe dish and heat in the microwave until you reach a temperature between 105-115F (40-46C). Always stir before checking the temperature!
- Pour into a large bowl (or the bowl of a stand mixer) and add yeast and 1 teaspoon of granulated sugar. Stir briefly and allow to sit until yeast is foamy (5-10 minutes). If your yeast does not foam, you will need to start over.
- Once yeast is foamy, add remaining 3 Tablepsoons sugar, brown sugar, melted butter, potatoes, egg and egg yolk, salt, and approximately half of the flour. Stir with a wooden spoon (or a dough hook if using a stand mixer) until combined.
- Gradually add additional flour as needed until the dough forms a cohesive, somewhat sticky ball that clings together. You may not need all of the flour called for above or you may find that you need more.
- Transfer dough to a clean, lightly floured surface and knead until dough is smooth and elastic, about 5-10 minutes. Add additional flour to the dough only as needed as the dough should be slightly sticky for soft, fluffy rolls. (If using a stand mixer, simply use the dough hook and low-speed for this step, it will likely only take about 5 minutes).
- Place the dough in a large, lightly oiled bowl and turn so the entire surface of the dough is coated with a thin layer of oil. Cover and let rise in a warm, dry place until doubled in size (about 1-2 hours).
- Once dough has rise, gently deflate and transfer to a clean, lightly floured surface.
- Divide into ten even-sized pieces and form each into a smooth ball.
- Place dough on a baking sheet lined with parchment paper, spacing at least 2-3” (5-8cm) apart (you will likely need two baking sheets).
- Cover each sheet with a clean towel and allow to rise in a warm, dry place until increased in size about 50% (about 30 minutes). Meanwhile, preheat your oven to 375F (190C).
- Once rolls have risen, remove the towel and lightly brush with egg wash.
- Transfer to 375F (190C) preheated oven for about 12 minutes or until baked through and light golden brown (if using two baking sheets, bake one at a time).
- Allow rolls to cool on baking sheet and then use a sharp, serrated knife to cut in half. Enjoy!
Notes
- Use room temperature or slightly warm mashed potatoes for easier incorporation into the dough.
- Store potato buns in an airtight container at room temperature for up to three days.
- Potato buns can be frozen and kept for several months to extend shelf life.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10buns
Amount Per Serving
Calories 312 kcal
% Daily Value*
| Serving | 1bun | |
| Calories | 312kcal | 16% |
| Carbohydrates | 51g | 17% |
| Protein | 8g | 16% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 55mg | 18% |
| Sodium | 370mg | 15% |
| Potassium | 169mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 270IU | 5% |
| Vitamin C | 5mg | 6% |
| Calcium | 26mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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