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Potato Buns

Potato Buns
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This homemade Potato Buns recipe yields soft, fluffy buns with a tender crumb and subtle natural sweetness, perfect for sandwiches, burgers, or dinner rolls. Potatoes add moisture and richness, creating bakery-quality buns that stay fresh longer and are easy enough for beginner bakers.

Ingredients

Scale

Main Ingredients

  • 2 medium potatoes, peeled and boiled
  • 3 ½ cups all-purpose flour, plus extra for kneading
  • 2 ¼ teaspoons active dry yeast (1 packet)
  • 1 cup milk, warmed to lukewarm
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 large egg

Instructions

  1. Prepare the Potatoes: Peel and boil the potatoes until soft. Drain and mash thoroughly until smooth. Allow mashed potatoes to cool to room temperature to prevent killing the yeast in the next step.
  2. Activate the Yeast: Warm the milk to lukewarm and stir in the sugar. Sprinkle yeast over the milk and sugar mixture. Let it sit for 5 to 10 minutes until foamy, indicating the yeast is active.
  3. Mix the Dough: In a large bowl, combine the flour and salt. Add the cooled mashed potatoes, melted butter, egg, and activated yeast mixture. Stir together until the dough starts to form.
  4. Knead the Dough: Turn the dough onto a floured surface and knead for 8 to 10 minutes until smooth, elastic, and slightly tacky. Add more flour sparingly if dough is too sticky to keep buns soft.
  5. Let the Dough Rise: Place the dough in a greased bowl and cover with a clean towel or plastic wrap. Let it rise in a warm spot for about 1 hour, or until doubled in size.
  6. Shape the Potato Buns: Punch down the risen dough to release air bubbles. Divide into equal portions based on desired bun size. Shape each into a smooth ball and place on a parchment-lined baking tray, spacing evenly.
  7. Second Rise: Cover shaped buns loosely and let rise again for 30 to 45 minutes until puffy and nearly doubled.
  8. Bake to Perfection: Preheat oven to 375°F (190°C). Optionally brush buns with egg wash for gloss. Bake for 15 to 20 minutes until golden brown and hollow-sounding when tapped.

Notes

  • Use room temperature ingredients for even yeast activation and consistent rise.
  • Do not skip the second rise to ensure fluffy, light texture.
  • Proper kneading is essential for gluten development to avoid dense buns.
  • Adjust flour amount carefully depending on potato moisture for a soft but manageable dough.
  • Brushing with egg wash creates a shiny, golden crust.
  • Allow buns to cool completely before slicing to maintain their structure.

Nutrition

Keywords: potato buns, homemade buns, soft bread, sandwich buns, burger buns, potato bread

Find it online: https://mealsbysarah.com/potato-buns/