potato buns

Potato buns are incredibly easy to make at home and turn out soft, squishy, and delicious. They&#x27;re perfect for all of your burger needs! What makes this potato bun recipe both sturdy and soft is the use of bread flour, which adds structure to the dough because of the higher amounts of protein, and starchy potatoes, which help to break down some of the gluten in the flour leaving you with a soft bun.

Potato Bun Recipe

russet potatoes, peeled and cut into 1-inch pieces

unsalted butter

¼ cups (12 ⅓ oz) bread flour

sugar

instant yeast

tsp table salt

eggs

tbsp sesame seeds (optional)

Cover the potatoes with water in a medium...

Cover the potatoes with water in a medium saucepan, bring to a boil over high heat, then reduce the heat to medium-low; simmer until the potatoes are cooked through, about 8-10 minutes. Transfer 5 tablespoons of the potato water to a bowl then drain the potatoes and return them to the hot saucepan. Over low heat, cook the potatoes while shaking to remove the surface moisture, about 1 minute.

Process the potatoes with a food mill or...

Process the potatoes with a food mill or ricer (or mash well with a masher - they should be very smooth) into the saucepan. Measure out 1 cup of potatoes, add to a medium bowl and mix in the butter until melted. Throw a kitchen towel or some foil over the bowl to keep the potatoes warm.

In the bowl of a stand mixer, combine...

In the bowl of a stand mixer, combine the flour, sugar, yeast, and salt. Add the warm potatoes and mix with your hands until combined. Mix in 1 egg and the reserved potato water with the dough hook attachment and continue to mix on low speed until the dough is soft and a little sticky, about 8-10 minutes. The dough should still be warm.

Remove the dough and shape into a ball....

Remove the dough and shape into a ball. Lightly grease the mixer bowl and return the dough to the bowl, coating it lightly in the oil. Cover tightly with plastic wrap and let the dough rise in a warm spot until almost doubled in volume, about 30-40 minutes. Very warm kitchens will require less time.

Turn the dough out onto a lightly floured...

Turn the dough out onto a lightly floured surface, pat it into an 8-inch square, and cut the square into 9 equal pieces; separate the pieces and cover them loosely with plastic wrap to prevent a skin from forming on the top. Working with one at a time, roll the dough rounds into a tight balls and return them to the work surface under the plastic wrap; allow them to rest for 15 minutes.

Line two large baking sheets with parchment paper....

Line two large baking sheets with parchment paper. Firmly press each dough round into a 3 ½-inch disk, pushing out large pockets of air from the dough. Line the disks up on the baking sheets and cover loosely with plastic wrap. Allow the dough to proof at room temperature until almost doubled in size, another 30-40 minutes. While the dough proofs, preheat the oven to 425° F with the racks in the two center positions of the oven.

In a small bowl, mix the remaining egg...

In a small bowl, mix the remaining egg with a tablespoon of water. Lightly brush the tops of the dough rounds with the egg wash and sprinkle with sesame seeds, if using.

Bake for 15-18 minutes, rotating pans halfway through...

Bake for 15-18 minutes, rotating pans halfway through the time from top to bottom and front to back, until the buns are a deep golden brown. Transfer the pans to wire racks to cool for 5 minutes then transfer the buns to the racks to cool completely before slicing.

https://mediavine-res.cloudinary.com/video/upload/h8fkkcugypylebbsnjup.mp4

Potato buns are incredibly easy to make at home and turn out soft, squishy, and delicious. They're perfect for all of your burger needs! This potato bun recipe is made with bread flour, which adds structure to the dough because of the higher amounts of protein, and starchy Russet or Idaho potatoes, which help to break down some of the gluten in the flour. The bread flour and real potatoes you can buy in the store!

Potato Buns Recipe

Soft and fluffy potato buns are the perfect companion for your burgers! The addition of potatoes makes these pillowy-soft like you wouldn&#039;t believe! Be sure to check out the how-to video!

Potato Buns

water ((120 milliliters))

milk ((60 milliliters))

dry yeast

Tablespoons sugar

Tablespoons light brown sugar (firmly packed)

Tablespoons unsalted butter (melted)

russet potatoes

egg egg yolk

salt

flour

water

Combine water and milk in a microwave-safe dish and heat in the microwave until you reach a temperature between 105-115F (40-46C). Always stir before checking the temperature!

Pour into a large bowl (or the bowl of a stand mixer) and add yeast and 1 teaspoon of granulated sugar. Stir briefly and allow to sit until yeast is foamy (5-10 minutes). If your yeast does not foam, you will need to start over.

Once yeast is foamy, add remaining 3 Tablepsoons sugar, brown sugar, melted butter, potatoes, egg and egg yolk, salt, and approximately half of the flour. Stir with a wooden spoon (or a dough hook if using a stand mixer) until combined.

Gradually add additional flour as needed until the dough forms a cohesive, somewhat sticky ball that clings together. You may not need all of the flour called for above or you may find that you need more.

Transfer dough to a clean, lightly floured surface and knead until dough is smooth and elastic, about 5-10 minutes. Add additional flour to the dough only as needed as the dough should be slightly sticky for soft, fluffy rolls. (If using a stand mixer, simply use the dough hook and low-speed for this step, it will likely only take about 5 minutes).

Place the dough in a large, lightly oiled bowl and turn so the entire surface of the dough is coated with a thin layer of oil. Cover and let rise in a warm, dry place until doubled in size (about 1-2 hours).

Once dough has rise, gently deflate and transfer to a clean, lightly floured surface.

Divide into ten even-sized pieces and form each into a smooth ball.

Place dough on a baking sheet lined with parchment paper, spacing at least 2-3” (5-8cm) apart (you will likely need two baking sheets).

Cover each sheet with a clean towel and allow to rise in a warm, dry place until increased in size about 50% (about 30 minutes). Meanwhile, preheat your oven to 375F (190C).

Once rolls have risen, remove the towel and lightly brush with egg wash.

Transfer to 375F (190C) preheated oven for about 12 minutes or until baked through and light golden brown (if using two baking sheets, bake one at a time).

Allow rolls to cool on baking sheet and then use a sharp, serrated knife to cut in half. Enjoy!

https://embed.mediavine.com/videos/ue6sftudtfiiuobvxnq4

Learn how to make homemade Potato Buns! Soft and fluffy potato buns are the perfect companion for your next cookout! Use them for better burgers! The addition of potatoes makes these pillowy-soft like you wouldn't believe!

Top 2 potato buns recipes from across the web

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Potato Bun Recipe

Potato Buns

Top 2 potato buns recipes from across the web

The most viewed potato buns recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Potato Bun Recipe

Potato Buns

The most viewed potato buns recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine