Soft 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.
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
Ensure potato is completely cooled before adding to dough. Room temperature eggs and butter are essential for proper dough development.
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