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Potato Buns

Very fluffy, super light homemade Potato Buns that are perfect for burgers and so much better than store bought. Filled with real mashed potato and a few pantry ingredients.

The first time I made these buns, they were so delicious and fluffy that I made them twice the same week. That was 7 years ago and since then the recipe has changed considerably for the better of course. This dough recipe is easy to make by hand or throw all the ingredients tin the stand mixer and let it do the job for you. Not like there is much of a job to be done here. There are some important points to keep in mind while baking bread and I will list them below for your easy reference. 

What ingredients do you need to make these Potato Buns?

We start with boiled and peeled potatoes that are mashed fairly well. A few tiny chunks are fine. But we need to let this cool down before we add it into the dough, hence you could do this the night before if you like. Then, like any other bread recipe we need flour, water, yeast, sugar, salt and water. I like to add an egg and some soft butter into the dough to give it the brioche like rich texture once it bakes. 

What substitutes can you use to make these Potato Buns?

Instead of regular potatoes you can make these buns with sweet potato if you prefer. It adds a little color and sweetness to the dough, so keep this in mind while making the bread. Ad for the egg, you could leave it out and add 15 ml more of the warm water. However the egg wash over the buns gives a beautiful golden color. You can use cream to brush the buns instead of eggs to make it eggless. I have made this recipe using honey instead of sugar and it works well. As for yeast, I have used instant yeast here, you can use active dry yeast as well. If you are using fresh you need to use half the amount. 

What equipment do you need to make these Potato Buns?

I have made this recipe with my hands but you can use a stand mixer. I like using a dough scraper while making bread to help with the cutting and shaping of the dough. A large mixing two to mix the dough and some cling wrap. These need to be baked on a baking tray lined with baking paper in an oven. 

How to make these Potato Buns?

We start by mixing 1/2 tsp Yeast, 1/2 cup Warm water and 1/2 cup Flour in a large bowl and set it aside to get frothy. Mash your potatoes at this stage. Once there are bubbles on the surface of the yeast mixture, we add the 1 cup Mashed potato, 2 tsp Sugar, 1 1/4 tsp Salt, 3 tbsp Butter (melted), 3 cups Flour and half an egg. We save the other half for the egg wash later. 

Using your hands, mix the ingredients together until sticky. Oil your kitchen counter top and your hands, dump the dough onto the oiled surface and start kneading it. It will be sticky but as you knead it the dough with come together. If after 3-5 mins the dough is still very sticky add 1 tbsp flour to bring it together. I always like using oil instead of flour as flour can dry out the buns as they bake making them dense and dry. Ounce the dough is smooth, oil the mixing bowl you used to mix the ingredients and place the dough in it. Cover with cling wrap and let it rise for at least an hour or until it has doubled in volume. 

Knock back all the air and transfer the dough to an oiled kitchen counter top. Divide the dough into 8-10 pieces. Roll the dough into balls using the pressure from the palm of your hand and the kitchen counter top. Once you have a smooth ball, place on a lined baking tray. Repeat until all are done. If you are okay with the buns baking into each other and creating a tare-apart situation then don’t space them too far from each other. I wanted them separate hence I baked four on a tray to avoid them touching as they bake. Let these rise for 10-15 mins, covered. With the remming egg, brush each bun liberally and top with sesame seeds or onion seeds, some sea salt as well. Bake for 15-20 mins at 200℃. Check them at 15 mins, they should be risen, golden and dry to the touch.

Once baked they will have a hollow sound if tapped. It will be crusty while its hot, as it cols down, they will get softer and fluffier. Serve warm with some butter. 

How to store these Potato Buns?

You can make these buns and store them in the freezer for upto 1 week, when ready use, defrost and warm them in the oven for 5 mins or slice and place them in a toaster for 1 mins.

Important points to keep in mind:

  1. If the yeast mixture doesn’t get frothy, don’t use it. Make sure the yeast hasn’t expired, the water was warm and you gave it enough time to rise. If you live in a cold place temperature wise then you would need to give it more time to allow the yeast to activate. 
  2. Knead the dough well as this develops the gluten in the dough that creates the fluffiness laster once it is baked. 
  3. Give the dough enough time to rise and be patient. This is important to allow the dough to relax and get elastic. 
  4. Shape the buns well or else while they bake they won’t hold their round shape. 
  5. A good egg wash gives you that deep golden brown color that is beautiful, so don’t skip it. 

You can use these to make burgers, or serve them as dinner rolls with the main course. They are perfect for dipping into gravy as well. Now that we have covered how to make these potato buns, let us get kneading. Happy Baking Ninjas!

Potato Buns

Very fluffy, super light homemade Potato Buns that are perfect for burgers and so much better than store bought. Filled with real mashed potato and a few pantry ingredients.
Print Recipe Pin Recipe
Prep Time 1 hr 15 mins
Cook Time 20 mins
Course Appetizer, Bread, Breakfast, Brunch, Lunch, Side Dish
Cuisine American
Servings 10 Buns

Equipment

  • Large mixing bowl
  • Cling wrap
  • Pastry brush
  • Dough scraper
  • Baking tray
  • Baking paper

Ingredients
  

  • 2 1/2 tsp Yeast
  • 1/2 cup Warm water
  • 1/2 cup Flour
  • 1 cup Mashed potato
  • 2 tsp Sugar
  • 1 1/4 tsp Salt
  • 1 Egg
  • 3 tbsp Butter melted
  • 3 cups Flour
  • Oil for kneading
  • Sesame seeds or Onions seeds for the top

Instructions
 

  • We start by mixing 1/2 tsp Yeast, 1/2 cup Warm water and 1/2 cup Flour in a large bowl and set it aside to get frothy. Mash your potatoes at this stage.
  • Once there are bubbles on the surface of the yeast mixture, we add the 1 cup Mashed potato, 2 tsp Sugar, 1 1/4 tsp Salt, 3 tbsp Butter (melted), 3 cups Flour and half an egg. We save the other half for the egg wash later. Using your hands, mix the ingredients together until sticky.
  • Oil your kitchen counter top and your hands, dump the dough onto the oiled surface and start kneading it. It will be sticky but as you knead it the dough with come together. If after 3-5 mins the dough is still very sticky add 1 tbsp flour to bring it together. I always like using oil instead of flour as flour can dry out the buns as they bake making them dense and dry.
  • Ounce the dough is smooth, oil the mixing bowl you used to mix the ingredients and place the dough in it. Cover with cling wrap and let it rise for at least an hour or until it has doubled in volume.
  • Knock back all the air and transfer the dough to an oiled kitchen counter top. Divide the dough into 8-10 pieces. Roll the dough into balls using the pressure from the palm of your hand and the kitchen counter top.
  • Once you have a smooth ball, place on a lined baking tray. Repeat until all are done. If you are okay with the buns baking into each other and creating a tare-apart situation then don’t space them too far from each other. I wanted them separate hence I baked four on a tray to avoid them touching as they bake. Let these rise for 10-15 mins, covered.
  • With the remming egg, brush each bun liberally and top with sesame seeds or onion seeds, some sea salt as well. Bake for 15-20 mins at 200℃. Check them at 15 mins, they should be risen, golden and dry to the touch.
  • Once baked they will have a hollow sound if tapped. It will be crusty while it's hot, as it cols down, they will get softer and fluffier. Serve warm with some butter.

Notes

  • If the yeast mixture doesn’t rise then and you have given it enough time to get frothy, it might be expired, so you will have to start again.
  • Give the dough enough time to rise it might take longer if you live in a colder climate or it might rise sooner if you live in a warm place.

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