Ingredients
For the Buns
- 1 large Russet potato (about 10-12 oz)
- 4 1/4 cups bread flour
- 2 tsp kosher salt
- 2 1/4 tsp instant yeast (1 standard packet)
- 2 tbsp granulated sugar
- 1 cup whole milk, lukewarm
- 2 large eggs, at room temperature
- 1/2 cup (1 stick) unsalted butter, at room temperature, cut into cubes
For the Egg Wash
- 1 large egg
- 1 tbsp whole milk
- Sesame seeds (optional)
Prepare the Potato
First, preheat your oven to 350 F.
Scrub the potato clean and prick it several times with a fork. Bake for ~1 hour, 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 or small baking sheet to cool completely. You’ll need 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 granulated sugar.
In a small bowl, whisk together the lukewarm milk and the eggs.
Pour the milk and egg mixture into the dry ingredients. Add the 1 cup of cooled mashed potato. 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 450 F.
In a small bowl, whisk together the egg 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 ~25-30 minutes, until the tops are a deep golden brown.
Let the buns cool on a wire rack for at least ~15-30 minutes before slicing into them.
Soft Potato Buns
Ingredients
For the Buns
- 1 large Russet potato about 10-12 oz
- 4 1/4 cups bread flour
- 2 tsp kosher salt
- 2 1/4 tsp instant yeast 1 standard packet
- 2 tbsp granulated sugar
- 1 cup whole milk lukewarm
- 2 large eggs at room temperature
- 1/2 cup unsalted butter 1 stick, at room temperature, cut into cubes
For the Egg Wash
- 1 large egg
- 1 tbsp whole milk
- Sesame seeds optional
Instructions
- Bake potato at 350°F for 1 hour until tender, peel and mash while warm. Cool completely.
- Mix bread flour, salt, yeast, and sugar in stand mixer bowl.
- Whisk milk and eggs together, add to dry ingredients with 1 cup cooled mashed potato.
- Mix on low until shaggy, then add room temperature butter cubes gradually on medium speed.
- 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. Shape each into tight balls.
- Place on parchment-lined sheet, cover and rise 1 hour until puffy.
- Heat oven to 450°F. Brush buns with egg wash, sprinkle with sesame seeds.
- Bake 25-30 minutes until deep golden brown.
- Cool on wire rack 15-30 minutes before slicing.
Notes
