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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
Cook Time1 hour 30 minutes
Rise + Cooling Time:3 hours
Total Time5 hours
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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

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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