Soft and Fluffy Potato Buns
These Soft and Fluffy Potato Buns are the perfect addition to any burger night. Get ready to elevate your next cookout!
Servings: 12 Buns
Calories: 189kcal
Equipment
- Small Sauce Pan
- 2 Baking Sheet(s)
- Parchment Paper
- Damp Kitchen Towel, or Greased Plastic Wrap To cover buns during second proof
Ingredients
- ¾ Cup Whole Milk 90-100℉
- 2 ½ Tablespoons Granulated Sugar
- 2 Teaspoons or Active Dry Yeast 1 Packet
- 3 Cups Bread Flour
- 1 Cup Cooked Mashed Potato
- 2 Teaspoons Fine Sea Salt
- 2 Large Eggs Beaten
- 3 Tablespoons Unsalted Butter Softened
- 1 Egg White For Egg Wash
- 1 Tablespoon Water For Egg Wash
Instructions
- In a medium sized bowl, add the warm milk, sugar, and yeast. Let bloom for 5 to 10-minutes until frothy.
- As the yeast mixture blooms, combine the bread flour, mashed potato, and salt in the bowl of a stand mixer. Stir to combine.
- Add the yeast mixture to the flour mixture and knead on low speed for 2 to 3-minutes until a shaggy dough forms, scraping down the sides of the bowl with a spatula as needed.
- Add the eggs, and continue to mix for 2 - 3 minutes.
- Increase the speed to medium low, add in the softened butter. Knead for an additional 5 minutes until the butter is fully incorporated and the dough starts to smooth out.
- Turn the mixer off and let the dough rest for 10 minutes.
- Knead the dough on medium-low speed for an additional 3 minutes until soft.
- Using floured hands (the dough will be quite sticky) turn the dough out onto a lightly floured work surface, and form into a tight ball. (Process pictures are provided in the blog post above.)
- Transfer the dough to a large bowl and cover. Let rest for 1-hour, or until doubled in sized.
- Turn the dough out onto a lightly floured work surface, and punch the dough down. Divide into 12 equal pieces (approximately 75g each) and roll into individual dough balls.
- Place the dough balls onto parchment paper lined baking sheets. Cover with damp kitchen towels, or lightly greased plastic wrap and allow to proof for an additional hour.
- Towards the end of the second proof, preheat the oven to 400°F.
- Mix the egg white and water in a small bowl and gently brush over buns.
- Bake for 15 to 17-minutes until golden brown. Remove from oven and transfer to a wire rack to cool completely before slicing.
Notes
These are best when halved and toasted in a pan with butter.
Nutrition
Calories: 189kcal | Carbohydrates: 30g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 415mg | Potassium: 132mg | Fiber: 1g | Sugar: 4g | Vitamin A: 153IU | Vitamin C: 4mg | Calcium: 30mg | Iron: 0.5mg
