Potato Buns
There’s something incredibly comforting about homemade Potato Buns. They’re soft, fluffy, and packed with flavor, thanks to the addition of tender russet potatoes. Whether you’re crafting the perfect burger, slider, or simply want a delightful side to accompany your favorite meal, these buns are sure to impress. The best part? They’re made from simple ingredients that you likely already have in your kitchen!
Why This Recipe Works
Using potatoes in the dough adds moisture and creates a tender texture that you just can’t achieve with traditional bread recipes. The natural starches in the potatoes help to keep the buns soft, while the addition of sugar and yeast encourages a lovely rise. The result is a light, airy bun that holds up beautifully to any filling you choose. Plus, these buns are incredibly versatile!
Gather These Ingredients
- 8 ounces russet potatoes – peeled and diced, these will be the star of your buns.
- 1 cup reserved cooking water – this starchy liquid will help with the dough consistency.
- 3 tablespoons granulated sugar – a touch of sweetness to enhance the flavor.
- 2 1/4 teaspoons active dry yeast – the key ingredient for that perfect rise.
- 3 1/2 tablespoons unsalted butter – melted, to add richness to your buns.
- 1 large egg – for binding and enriching the dough.
- 1 1/4 teaspoons salt – to enhance the flavors.
- 3 1/4 cups all-purpose flour – plus extra as needed for dusting and consistency.
- 1 large egg beaten with 1 tablespoon water – for an egg wash, giving the buns a beautiful golden color.
- Sesame seeds – optional, for topping and added crunch.
What You’ll Need (Gear)
- Large pot – for boiling the potatoes.
- Mixing bowl – to combine your ingredients.
- Whisk – to blend the egg wash.
- Rolling pin – for shaping the dough.
- Baking sheet – lined with parchment paper for baking your buns.
- Kitchen scale – optional, but helpful for precise measurements.
Potato Buns in Steps
Step 1: Cook the Potatoes
Start by bringing a large pot of salted water to a boil. Add the diced russet potatoes and cook until they are fork-tender, about 15-20 minutes. Once cooked, drain the potatoes, reserving 1 cup of the cooking water for later use.
Step 2: Mash the Potatoes
In a bowl, mash the potatoes until smooth. You want them to be creamy with no lumps. Allow the potatoes to cool slightly before moving on to the next step.
Step 3: Activate the Yeast
In a small bowl, combine the reserved cooking water (make sure it’s warm, not hot) with the sugar and yeast. Let this mixture sit for about 5-10 minutes until it becomes frothy, indicating that the yeast is activated.
Step 4: Mix the Dough
In a large mixing bowl, combine the mashed potatoes, melted butter, egg, and salt. Stir to combine. Gradually add the frothy yeast mixture and mix until well incorporated.
Step 5: Add the Flour
Slowly add the all-purpose flour, one cup at a time, mixing until a soft dough forms. If the dough is too sticky, add a little more flour as needed. Knead the dough for about 5-7 minutes until it becomes smooth and elastic.
Step 6: First Rise
Transfer the dough to a lightly greased bowl, cover it with plastic wrap or a clean kitchen towel, and let it rise in a warm place until it doubles in size, about 1-2 hours.
Step 7: Shape the Buns
Once the dough has risen, punch it down to release the air. Divide the dough into equal portions, depending on the size of buns you prefer. Shape each portion into a round bun and place them on a baking sheet lined with parchment paper.
Step 8: Second Rise
Cover the shaped buns with a kitchen towel and let them rise again for about 30-45 minutes, or until they puff up.
Step 9: Preheat the Oven
During the last 10 minutes of the second rise, preheat your oven to 375°F (190°C).
Step 10: Egg Wash and Bake
Brush the tops of the risen buns with the egg wash (beaten egg mixed with water) and sprinkle with sesame seeds if desired. Bake in the preheated oven for 20-25 minutes, or until golden brown.
Step 11: Cool and Serve
Once baked, remove the buns from the oven and let them cool on a wire rack. Enjoy them warm or at room temperature!
Adaptations for Special Diets
- Dairy-Free: Substitute the unsalted butter with coconut oil or a dairy-free spread.
- Gluten-Free: Use a gluten-free all-purpose flour blend, ensuring it contains xanthan gum for structure.
- Vegan: Replace the egg with a flaxseed egg (1 tablespoon flaxseed meal + 2.5 tablespoons water) and use a plant-based butter.
Pro Perspective
If you want to add a twist to your Potato Buns, consider incorporating herbs or spices into the dough. Chopped fresh rosemary or garlic powder can elevate the flavor profile, making these buns even more versatile. Additionally, these buns freeze beautifully! Just cool them completely, wrap them tightly in plastic wrap, and store in an airtight bag in the freezer. When you’re ready to enjoy, simply thaw and reheat in the oven for a few minutes.
Prep Ahead & Store
The beauty of Potato Buns is that they can be made ahead of time. You can prepare the dough and let it rise, then shape and place them in the fridge for up to 24 hours before baking. Just let them rise at room temperature for about 30 minutes before baking. For storage, keep any leftover buns in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Popular Questions
Can I use sweet potatoes instead of russet potatoes?
Absolutely! Sweet potatoes can add a lovely sweetness and vibrant color to your buns. Just remember, they may alter the texture slightly, so adjust the flour as needed.
Why did my buns not rise properly?
There are a few reasons why your buns might not rise. Ensure your yeast is fresh and that the water used to activate it is warm enough (about 110°F). Also, make sure to give the dough enough time to rise in a warm, draft-free environment.
Can I make these buns without using eggs?
Yes! You can replace the egg with a flaxseed egg or an equivalent amount of applesauce or yogurt to maintain moisture and binding in the recipe.
How do I know when my buns are done baking?
Your buns are done when they have a golden-brown color and sound hollow when tapped on the bottom. An internal temperature of about 190°F indicates they are fully baked.
Serve & Enjoy
Now that your Potato Buns are baked to perfection, the possibilities are endless! Use them for classic burgers, sliders, or even as a soft vessel for your favorite sandwich fillings. They also pair wonderfully with soups and stews, soaking up all that delicious broth.
There’s nothing quite like the satisfaction of biting into a fresh, warm Potato Bun. With their unique texture and flavor, they are bound to become a favorite in your household. So gather your ingredients, follow these steps, and indulge in the delightful world of homemade Potato Buns. Happy baking!
Potato Buns
Ingredients
Equipment
Method
- Start by bringing a large pot of salted water to a boil. Add the diced russet potatoes and cook until they are fork-tender, about 15-20 minutes. Once cooked, drain the potatoes, reserving 1 cup of the cooking water for later use.
- In a bowl, mash the potatoes until smooth. You want them to be creamy with no lumps. Allow the potatoes to cool slightly before moving on to the next step.
- In a small bowl, combine the reserved cooking water (make sure it's warm, not hot) with the sugar and yeast. Let this mixture sit for about 5-10 minutes until it becomes frothy, indicating that the yeast is activated.
- In a large mixing bowl, combine the mashed potatoes, melted butter, egg, and salt. Stir to combine. Gradually add the frothy yeast mixture and mix until well incorporated.
- Slowly add the all-purpose flour, one cup at a time, mixing until a soft dough forms. If the dough is too sticky, add a little more flour as needed. Knead the dough for about 5-7 minutes until it becomes smooth and elastic.
- Transfer the dough to a lightly greased bowl, cover it with plastic wrap or a clean kitchen towel, and let it rise in a warm place until it doubles in size, about 1-2 hours.
- Once the dough has risen, punch it down to release the air. Divide the dough into equal portions, depending on the size of buns you prefer. Shape each portion into a round bun and place them on a baking sheet lined with parchment paper.
- Cover the shaped buns with a kitchen towel and let them rise again for about 30-45 minutes, or until they puff up.
- During the last 10 minutes of the second rise, preheat your oven to 375°F (190°C).
- Brush the tops of the risen buns with the egg wash (beaten egg mixed with water) and sprinkle with sesame seeds if desired. Bake in the preheated oven for 20-25 minutes, or until golden brown.
- Once baked, remove the buns from the oven and let them cool on a wire rack. Enjoy them warm or at room temperature!
Notes
- For a dairy-free version, substitute butter with coconut oil.
- For gluten-free buns, use a gluten-free flour blend with xanthan gum.
- These buns freeze well; wrap them tightly and store in an airtight bag.
