Homemade Potato Buns Recipe

Ever dreamed of transforming humble ingredients into fluffy magic? Let’s dive into the comforting world of homemade potato buns, where every bite brings back that warm, nostalgic feeling of home. 🎉👩‍🍳

I love preparing potato buns from scratch. They are incredibly soft and flavorful.

This is how I make them:

I combine warm milk and active dry yeast. This creates the perfect fermented base for a tender, soft crumb.

I mix in some good, flaky sea salt. Then I blend in four cups of all-purpose flour.

Mashed potatoes and melted butter are next. Not quite mixing in, but folding them into the dough.

Finally, the last ingredient is the melted butter. These are potato buns, after all.

Tasting rich and delicious. I’m not sure I’d call these sandwich bread.

But they could be.

Ingredients

• Warm Milk: Boosts yeast activity; adds richness and softness.
• Active Dry Yeast: Essential leavening agent; makes buns fluffy.
• Mashed Potatoes: Provides moisture; contributes to soft texture.
• Unsalted Butter: Adds flavor; ensures tender crumb.
• All-Purpose Flour: Provides structure; ensures rise and chewiness.
• Sugar: Fuels yeast; adds slight sweetness.
• Egg: Binds ingredients; adds richness to dough.

Ingredient Quantities

• 1 cup (240 ml) warm milk (about 110°F/43°C)
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 tablespoon granulated sugar
• 1 cup (240 grams) mashed potatoes (about 1 large potato, peeled and boiled)
• 1/4 cup (60 grams) unsalted butter, melted
• 1 large egg
• 1 teaspoon salt
• 3 1/2 to 4 cups (440-500 grams) all-purpose flour
• Optional: sesame seeds or poppy seeds for topping
• Optional: 1 tablespoon milk for brushing the tops

How to Make this

1. In a small bowl, mix the warm milk, sugar, and yeast. Stir gently and let it sit for about 5-10 minutes until it becomes frothy.

2. In a big mixing bowl, combine the ingredients: the mashed potatoes, melted butter, an egg, and salt. Mix until smooth; there’s no rush here.

3. Incorporate the frothy yeast mixture into the potato mixture, and mix thoroughly until everything is well combined.

4. Slowly incorporate the flour, one cup at a time, mixing all the while until a soft dough comes together. Depending on the humidity and the moisture in the potatoes, you might end up using anywhere from 3 1/2 to 4 cups.

5. Transfer the dough to a floured work surface. Knead the dough by hand for 8-10 minutes. It should become smooth and elastic. If the dough sticks, feel free to add more flour to either the dough or the surface.

6. Put the kneaded dough into a bowl that has been lightly greased. Cover the bowl with either a clean towel or plastic wrap. Allow the dough to rise for 1 to 1 1/2 hours in a warm space. The dough should double in size by the end of this time.

7. The dough that has risen is punched down to let the air out. Then it is divided into 12 equal pieces. Each piece is shaped into a ball and placed on a baking sheet lined with parchment.

8. Towel-cove the balls and let them rise for another 30-45 minutes until they are puffy.

9. Heat the oven to 375 degrees Fahrenheit (190 degrees Celsius). If you prefer, brush the tops of the buns with milk and sprinkle sesame or poppy seeds on top.

10. The buns should be baked for 15-20 minutes, until they are golden brown. They should then be taken out of the oven and allowed to cool on a wire rack before they are served.

Equipment Needed

1. Small bowl
2. Big mixing bowl
3. Spoon or whisk
4. Measuring cups
5. Measuring spoons
6. Potato masher or fork
7. Pastry brush (optional, for brushing milk on buns)
8. Baking sheet
9. Parchment paper
10. Towel or plastic wrap
11. Oven
12. Wire rack
13. Clean work surface for kneading (such as a countertop or board)

FAQ

• Can I use instant yeast instead of active dry yeast?Correct. You may use an equal amount of instant yeast instead of the amount of active dry yeast called for in the recipe. There is no need to dissolve it in warm milk first; just add it directly to the flour.
• What kind of potatoes are best for this recipe?Potatoes that are high in starch, such as Russets, are the best choice for this recipe. They yield the smoothest, creamiest mash and blend beautifully into the dough.
• Can I make these buns ahead of time?Certainly! You can mix and knead the dough, allow it to rise, shape the buns, and refrigerate them overnight before the final rise and baking.
• Can I freeze the baked buns?Certainly! The buns freeze excellently. Permit them to achieve full coolness before you tightly encase them and send them into the subzero vault we call a freezer. They will be fine in there for up to a month. If you’re keeping count, that’s four weeks without worry. When thawing time arrives, let them bask at room temperature briefly before you do anything to them that might be considered serving.
• Is there a gluten-free alternative to all-purpose flour?A blend of all-purpose, gluten-free flour can be used, but the cake’s texture will differ slightly. To maintain a texture most similar to a traditional cake, add xanthan gum to the cake batter.
• What can I use instead of milk for a dairy-free version?Replace the warm milk with almond, soy, or oat milk and use non-dairy butter substitutes or oil.
• How do I know when the buns are fully baked?The buns are finished when they are golden brown on top and sound hollow when you tap them on the bottom. The internal temp should be around 190°F (88°C).

Homemade Potato Buns Recipe Substitutions and Variations

When opting for a dairy-free choice, use almond milk or oat milk in place of warm milk.
Use the same amount of instant yeast in place of active dry yeast.
Replace granulated sugar with honey or maple syrup, making slight adjustments for consistency.
Instead of using regular potatoes, try sweet potatoes for a different flavor profile.
Replace unsalted butter with coconut oil for a dairy-free substitute.

Pro Tips

1. Ensure Proper Yeast Activation Use a thermometer to check that the milk is at the correct temperature (about 110°F/43°C) to properly activate the yeast. This step is crucial for the dough to rise properly.

2. Smooth Mashed Potatoes Make sure the mashed potatoes are free from lumps and cooled to room temperature before mixing them into the dough. This will ensure an even texture in the final buns.

3. Consistent Dough Texture When adding the flour, do so gradually and be attentive to the dough consistency. It should be soft but not sticky. Adjust the flour amount based on the humidity and the potatoes’ moisture content.

4. Room Temperature Ingredients Ensure all ingredients (such as the butter and egg) are at room temperature before mixing. This promotes even incorporation and a smooth dough consistency.

5. Effective Second Rise Place the dough balls in a warm, draft-free area for the second rise, covered with a cloth. This will help them puff up nicely. You can create a warm environment by placing them in an oven with just the light on.