Soft, pillowy potato buns are a comforting delight that combine the richness of buttery dough with a hint of natural sweetness. Made with mashed potatoes, these buns boast a light, airy texture and a golden crust that’s irresistible. In under three hours, including time to rise, you’ll have a batch of warm, homemade buns perfect for sandwiches, burgers, or simply slathered with butter. Each bite offers a subtle richness and a satisfying chew, making them a versatile treat for any occasion.
These buns are a nutritious addition to your table, packed with protein, fiber, and essential vitamins. Their decadent, melt-in-your-mouth quality comes from a blend of wholesome ingredients, ensuring they’re indulgent yet balanced. Whether served fresh from the oven or toasted the next day, they’re a versatile staple that will elevate any meal.
Ingredients for Soft and Fluffy Potato Buns
- ½ cup (120 ml) water
- ¼ cup (60 ml) whole milk
- 2 ½ teaspoons active dry yeast
- 3 Tablespoons + 1 teaspoon granulated sugar (divided)
- 2 Tablespoons light brown sugar (firmly packed)
- 6 Tablespoons unsalted butter (melted)
- 1 cup (225 g) unflavored mashed russet potatoes (use room temperature or slightly warm for best results)
- 1 large egg + 1 large egg yolk
- 1 ½ teaspoons salt
- 4 cups (500 g) all-purpose or bread flour (plus additional as needed, divided)
- Egg wash: 1 large egg + 1 teaspoon water
Step-by-Step Instructions for Perfect Potato Buns
- Activate the yeast: Combine water and milk in a microwave-safe dish and heat to 105-115°F (40-46°C). Stir and check the temperature. Pour into a large bowl, add yeast and 1 teaspoon granulated sugar. Stir briefly and let sit until foamy (5-10 minutes). If it doesn’t foam, start over.
- Mix the dough: Once foamy, add remaining 3 Tablespoons sugar, brown sugar, melted butter, mashed potatoes, egg, egg yolk, salt, and half the flour. Stir until combined.
- Knead the dough: Gradually add more flour until the dough forms a cohesive, slightly sticky ball. Knead on a floured surface (or with a dough hook on low speed) for 5-10 minutes until smooth and elastic. Avoid adding too much flour—dough should remain slightly sticky for soft buns.
- First rise: Place dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place until doubled in size (1-2 hours).
- Shape the buns: Gently deflate the dough and divide into 10 even pieces. Shape each into a smooth ball and place on parchment-lined baking sheets, spaced 2-3” (5-8 cm) apart.
- Second rise: Cover with a clean towel and let rise until increased by 50% (about 30 minutes). Meanwhile, preheat oven to 375°F (190°C).
- Bake: Brush risen buns with egg wash. Bake for 12 minutes or until light golden brown. If using two sheets, bake one at a time.
- Cool and serve: Let buns cool on the baking sheet. Use a sharp, serrated knife to cut in half and enjoy!
Perfect Pairings: Serving Suggestions
These fluffy potato buns are incredibly versatile! Serve them as slider buns for mini burgers, or use them for pulled pork sandwiches. They’re also delicious toasted with a smear of butter and jam for breakfast. For a savory twist, try them with a dollop of garlic herb butter or as a side to soup or stew.
Keep Them Fresh: Storage and Reheating Tips
Store your potato buns in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a resealable bag for up to 2 months. To reheat, wrap them in foil and warm in a 350°F (175°C) oven for 5-10 minutes, or toast them lightly for a crispy exterior.
Mix It Up: Recipe Variations
Want to experiment? Add 1 teaspoon of garlic powder or dried herbs like rosemary to the dough for a savory kick. For a sweeter version, increase the brown sugar to ¼ cup and add a sprinkle of cinnamon. You can also top the buns with sesame seeds or everything bagel seasoning before baking for extra flavor and texture.
Time-Saving Hacks
Short on time? Use instant yeast instead of active dry yeast—it doesn’t need to proof and can be mixed directly into the dry ingredients. You can also prepare the mashed potatoes a day ahead and store them in the fridge. Just warm them slightly before adding to the dough for easier incorporation.
Essential Equipment Guidance
A stand mixer with a dough hook makes kneading a breeze, but a sturdy wooden spoon and your hands work just as well. Use a kitchen scale for precise measurements, especially for the flour, to ensure the perfect dough consistency. A pastry brush is handy for applying the egg wash evenly.
Potato Buns
Ingredients
- ½ cup water
- ¼ cup whole milk
- 2 ½ teaspoons active dry yeast
- 3 Tablespoons + 1 teaspoon granulated sugar
- 2 Tablespoons light brown sugar firmly packed
- 6 Tablespoons unsalted butter melted
- 1 cup unflavored mashed russet potatoes for best results use room temperature or slightly warm mashed potatoes. Cold potatoes do not incorporate into the dough as easily
- 1 large egg + 1 large egg yolk
- 1 ½ teaspoons salt
- 4 cups all-purpose or bread flour plus additional as needed, divided
Egg wash
- 1 large egg
- 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!