Potato Buns

Ingredients

For the Buns

• 1 medium Russet potato (about 8-10 oz)
• 4 cups bread flour
• 2 tsp kosher salt
• 2 1/4 tsp instant yeast (1 standard packet)
• 3 tbsp granulated sugar
• 2 tbsp light brown sugar
• 3/4 cup whole milk, lukewarm
• 1/4 cup water, lukewarm
• 1 large egg, at room temperature
• 6 tbsp unsalted butter, at room temperature, cut into cubes

For the Egg Wash

• 1 large egg yolk
• 2 tbsp whole milk
• Sesame seeds (optional)

Prepare the Potato

First, preheat your oven to 400 F.

Scrub the potato clean and prick it several times with a fork. Bake for ~60-70 minutes, or until a knife can be easily inserted into the center.

While the potato is still warm, carefully peel off the skin. Mash the potato flesh with a fork or a potato ricer until it’s as smooth as possible. Spread the mashed potato out on a plate to cool completely. You’ll need about 1 cup of cooled, mashed potato for the dough.

Make the Dough

In the bowl of a stand mixer fitted with the dough hook, whisk together the bread flour, kosher salt, yeast, and both sugars.

In a small bowl, whisk together the lukewarm milk, lukewarm water, and the egg.

Add the milk mixture and the 1 cup of cooled mashed potato to the dry ingredients. Mix on low speed until a shaggy dough forms.

With the mixer on medium speed, start adding the cubed butter, a few pieces at a time. Make sure each addition is fully incorporated before adding the next.

Knead and Proof the Dough

Once all the butter is in, turn the mixer up to medium-high and let it knead for ~8-10 minutes. The dough should become smooth, elastic, and pull away from the sides of the bowl.

Transfer the dough to a lightly greased bowl, cover it, and let it rise in a warm spot for ~1-1.5 hours, or until it has doubled in size.

Shape and Proof Again

Once the dough has proofed, turn it out onto a clean, non-floured surface.

Divide the dough into ten equal pieces.

To shape each bun, gently flatten a piece of dough and then fold the edges up into the center to create a rough ball. Flip it over and roll it on the counter under the palm of your hand to create a tight, smooth ball.

Place the shaped buns on a parchment-lined baking sheet, leaving some space between them. Cover the pan and let the buns rise in a warm place for another ~hour, or until they look puffy.

Bake the Buns

When you’re ready to bake, preheat your oven to 375 F.

In a small bowl, whisk together the egg yolk and milk for the egg wash. Gently brush this mixture over the top of the proofed buns and sprinkle with sesame seeds, if you’re using them.

Bake for ~17-20 minutes, until the tops are a deep golden brown.

Let the buns cool on a wire rack for at least ~30 minutes before slicing into them.

Potato Buns

The key to these buns is the baked potato mashed directly into the dough. The starches from the potato create an incredibly soft, fluffy, and moist texture that you can’t get with flour alone. This is an enriched dough, so a long knead is important to develop the gluten and create a strong but tender structure, perfect for dinner rolls or hamburger buns.

Prep Time30 minutes mins

Cook Time1 hour hr 30 minutes mins

Rise + Cooling Time:3 hours hrs

Total Time5 hours hrs

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Ingredients

For the Buns

• ▢ 1 medium Russet potato about 8-10 oz
• ▢ 4 cups bread flour
• ▢ 2 tsp kosher salt
• ▢ 2 1/4 tsp instant yeast 1 standard packet
• ▢ 3 tbsp granulated sugar
• ▢ 2 tbsp light brown sugar
• ▢ 3/4 cup whole milk lukewarm
• ▢ 1/4 cup water lukewarm
• ▢ 1 large egg at room temperature
• ▢ 6 tbsp unsalted butter at room temperature, cut into cubes

For the Egg Wash

• ▢ 1 large egg yolk
• ▢ 2 tbsp whole milk
• ▢ Sesame seeds optional

Potato Buns

• ▢ 1 medium Russet potato about 8-10 oz
• ▢ 4 cups bread flour
• ▢ 2 tsp kosher salt
• ▢ 2 1/4 tsp instant yeast 1 standard packet
• ▢ 3 tbsp granulated sugar
• ▢ 2 tbsp light brown sugar
• ▢ 3/4 cup whole milk lukewarm
• ▢ 1/4 cup water lukewarm
• ▢ 1 large egg at room temperature
• ▢ 6 tbsp unsalted butter at room temperature, cut into cubes

Potato Buns

• ▢ 1 large egg yolk
• ▢ 2 tbsp whole milk
• ▢ Sesame seeds optional

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Instructions

• Bake potato at 400°F for 60-70 minutes until tender. Peel, mash until smooth, and cool completely.
• Mix bread flour, salt, yeast, and sugars in stand mixer bowl.
• Whisk lukewarm milk, water, and egg together.
• Add milk mixture and 1 cup cooled mashed potato to dry ingredients. Mix on low until shaggy.
• Add butter cubes gradually on medium speed, incorporating fully between additions.
• Knead on medium-high for 8-10 minutes until smooth and elastic.
• Transfer to greased bowl, cover and rise 1-1.5 hours until doubled.
• Divide dough into 10 pieces and shape into tight balls.
• Place on parchment-lined sheet, cover and rise 1 hour until puffy.
• Heat oven to 375°F.
• Brush buns with egg wash (egg yolk + milk mixture), add sesame seeds if desired.
• Bake 17-20 minutes until deep golden brown.
• Cool on wire rack 30 minutes before slicing.

Notes

Use room temperature ingredients. Dough should be soft but not sticky when properly kneaded.

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