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Potato Buns

Potato Buns
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These Potato Buns are soft, fluffy, and slightly sweet buns made with mashed potatoes for a tender crumb and moist texture. Perfect for sandwiches, burgers, or breakfast sliders, they stay fresh for days and are simple to make with common ingredients. Enjoy a homemade bun that elevates any meal with its gentle richness and melt-in-your-mouth softness.

Ingredients

Scale

Dry Ingredients

  • 3 cups all-purpose flour
  • 2 1/4 teaspoons active dry yeast (1 packet)
  • 1 tablespoon sugar
  • 1 teaspoon salt

Wet Ingredients

  • 1 cup milk, warmed (lukewarm)
  • 4 tablespoons unsalted butter, melted
  • 1 large egg

Potatoes

  • 1 cup mashed potatoes (about 1 medium potato, peeled and boiled)

Instructions

  1. Prepare the Potatoes: Boil peeled potatoes until fork-tender. Drain and mash thoroughly without adding extra water or milk. Allow to cool before mixing.
  2. Activate the Yeast: Warm the milk until lukewarm, dissolve sugar in it, then sprinkle yeast on top. Let it sit for 5 to 10 minutes until frothy and activated.
  3. Mix the Dough: In a large bowl, combine mashed potatoes, activated yeast mixture, melted butter, salt, and egg. Gradually add flour and knead by hand or stand mixer until smooth, elastic, and slightly sticky dough forms.
  4. First Rise: Place dough in a lightly greased bowl, cover with a towel or plastic wrap, and let rise in a warm place until doubled in size (about 1 to 1.5 hours).
  5. Shape the Buns: Punch down dough to release air. Divide into equal portions and roll into smooth balls. Arrange on parchment-lined baking sheet with space between.
  6. Second Rise: Cover the shaped buns and let them rise again for 30 to 45 minutes until puffy and nearly doubled.
  7. Bake: Preheat oven to 375°F (190°C). Optionally brush buns with egg wash for a shiny surface. Bake for 15 to 18 minutes until golden brown on top. Cool on wire rack before serving.

Notes

  • Use room temperature ingredients to help yeast activate evenly.
  • Allow proper rise times for soft, fluffy buns.
  • Knead dough just until smooth and elastic; avoid over-kneading.
  • Check oven temperature for even baking and proper crust color.
  • Brush buns with egg wash for a shiny, golden crust.
  • Store buns in an airtight container at room temperature for up to 3 days.
  • Freeze cooled buns wrapped tightly to keep for up to 2 months.
  • Reheat thawed buns in a 350°F oven for 5-7 minutes or microwave wrapped in a damp paper towel.

Nutrition

Keywords: potato buns, soft buns, homemade buns, sandwich buns, fluffy buns, easy bread recipe, potato bread

Find it online: https://mealsbymary.com/potato-buns/