Potato Buns
Soft, pillowy potato buns are a comforting delight that combine the richness of buttery dough with a hint of natural sweetness.
These buns are a nutritious addition to your table, packed with protein, fiber, and essential vitamins.
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!
Nutrition
Calories: 312kcalCarbohydrates: 51gProtein: 8gFat: 9gSaturated Fat: 5gCholesterol: 55mgSodium: 370mgPotassium: 169mgFiber: 3gSugar: 7gVitamin A: 270IUVitamin C: 5mgCalcium: 26mgIron: 3mg
Tried this recipe?Let us know how it was!