There’s something extraordinary about a soft, fluffy homemade potato bun. Combining the earthy, comforting flavor of russet potatoes with the lightness of freshly baked bread creates a warm embrace for any filling or topping you have in mind. Whether you’re serving them alongside a hearty soup, like Loaded Baked Potato Soup With Cheddar And Chives, or using them for burgers, these buns elevate any meal. Let’s dive into how to create your very own batch of these delightful potato buns that will surely impress your family and friends.
Why This Recipe Belongs in Your Rotation
Homemade buns are a game changer for any meal. Not only do they provide a comforting alternative to store-bought options, but they also allow for customization based on your taste. The addition of potatoes in this recipe brings a unique texture and flavor that’s both satisfying and delicious. These potato buns are perfect for any occasion, be it a summer barbecue, a cozy family dinner, or even as part of a festive spread. Plus, the process of making them is incredibly rewarding, giving you that gratifying feeling of baking from scratch.
Ingredient Rundown
To create your own batch of homemade potato buns, you will need the following ingredients:
- 8 to 10-ounce russet potato: The star ingredient that adds moisture and a subtle flavor to the buns.
- 4 cups all-purpose flour: This forms the base of the dough, providing structure.
- 1/2 cup water: Used to help activate the yeast and create the dough’s consistency.
- 1/2 cup whole milk: Adds richness and flavor to the buns.
- 1/3 cup sugar: Sweetens the dough and helps in browning the buns.
- 1 packet active yeast: The leavening agent that helps the dough rise.
- 1 1/2 teaspoons coarse salt: Enhances the flavors and balances the sweetness.
- 1 large egg: Binds the ingredients together and adds richness.
- 1/3 cup softened unsalted butter: Provides moisture and a tender crumb.
Prep & Cook Tools
Before starting, gather the following tools to make your baking experience seamless:
- Mixing bowl: For combining ingredients.
- Potato masher or ricer: To prepare the mashed potato smoothly.
- Dough hook or wooden spoon: For kneading the dough.
- Measuring cups and spoons: To ensure precise ingredient measurements.
- Clean kitchen towel: For covering the dough while it rises.
- Baking sheet: Where you will place the shaped buns for final proofing and baking.
Homemade Potato Bun Recipe: From Prep to Plate
Step 1: Prepare the Potato
Begin by washing the russet potato thoroughly. Place it in a pot of water, bring it to a boil, and cook until tender, about 20 minutes. Once cooked, drain the water and let it cool slightly. Peel off the skin and mash the potato until smooth. Set aside to cool completely.
Step 2: Activate the Yeast
In a small bowl, combine the water and 1 tablespoon of sugar from the recipe. Sprinkle the active yeast over the top and let it sit for about 5-10 minutes until it becomes frothy. This signals that your yeast is active and ready to use.
Step 3: Mix the Dough
In a large mixing bowl, combine the remaining sugar, salt, mashed potato, milk, and egg. Stir until well combined. Add the frothy yeast mixture and mix well. Gradually add the flour, one cup at a time, until a dough begins to form.
Step 4: Knead the Dough
Transfer the dough onto a lightly floured surface. Knead for about 8-10 minutes until the dough is smooth and elastic. If the dough is too sticky, sprinkle in a little more flour as needed. You want a soft, pliable dough.
Step 5: First Rise
Shape the dough into a ball and place it in a greased bowl, covering it with a clean kitchen towel. Let it rise in a warm area for about 1-2 hours, or until it has doubled in size.
Step 6: Shape the Buns
Once the dough has risen, punch it down to release air. Divide the dough into equal portions, roughly 8-10 pieces. Shape each piece into a smooth ball and place them on a greased baking sheet, spacing them a few inches apart.
Step 7: Second Rise
Cover the shaped buns with a towel and let them rise again for about 30-45 minutes, until they puff up.
Step 8: Preheat and Bake
While the buns are rising, preheat your oven to 350°F (175°C). Once the buns have puffed up, bake them in the preheated oven for 20-25 minutes or until golden brown on top.
Step 9: Cool and Serve
Remove the buns from the oven and let them cool on a wire rack. Serve warm or at room temperature. They are perfect on their own or as a base for your favorite sandwich fillings.
Substitutions by Category
If you’re missing an ingredient or looking to make adjustments, consider these substitutions:
- Flour: Whole wheat flour can be used for a nuttier flavor, though it may change the texture slightly.
- Milk: Almond milk or oat milk can be used for a dairy-free option.
- Sugar: Coconut sugar or honey can be used as a natural sweetener.
- Butter: Coconut oil or vegetable shortening can be used for a dairy-free alternative.
Notes from the Test Kitchen
- Ensure your potato is mashed well to avoid lumps in the dough.
- For best results, use room temperature ingredients, especially the egg and milk.
- If you want to add herbs or spices, consider mixing in dried rosemary or garlic powder for added flavor.
- These buns freeze well! Just slice them, place them in a freezer-safe bag, and they can be enjoyed later.
Leftovers & Meal Prep
Leftover potato buns can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To freeze, wrap each bun tightly in plastic wrap and place them in a freezer-safe bag. Thaw them at room temperature or reheat in the oven for a few minutes before serving. They also make a great addition to meal prep—pair them with Creamy Roasted Garlic Mashed Potato Bowls With Chicken for a comforting meal.
Troubleshooting Q&A
What should I do if my dough doesn’t rise?
If your dough doesn’t rise, ensure your yeast is fresh and activated properly. Warm temperatures are crucial for yeast activation, so check that your proofing area is warm enough.
Why are my potato buns dense?
Dense buns can be caused by over-kneading the dough or not allowing it to rise enough. Be gentle when kneading and ensure you give the dough ample time to rise.
Can I make these buns ahead of time?
Absolutely! You can prepare the dough and let it rise in the fridge overnight. Shape the buns in the morning and let them rise again before baking.
How do I store leftover buns?
Store leftover buns in an airtight container at room temperature for up to 3 days or freeze them for longer storage. Reheat in the oven for freshness.
The Last Word
Homemade potato buns bring a delightful twist to your baking repertoire. They are versatile, delicious, and perfect for a variety of meals. From hamburgers to sandwiches or simply enjoyed with butter, these buns are sure to impress. By following this Homemade Potato Bun Recipe, you’ll not only enjoy fresh, warm buns but also the satisfaction that comes from baking them yourself. So roll up your sleeves, grab those potatoes, and let’s get baking!
Homemade Potato Bun Recipe
Ingredients
Equipment
Method
- Begin by washing the russet potato thoroughly. Place it in a pot of water, bring it to a boil, and cook until tender, about 20 minutes. Once cooked, drain the water and let it cool slightly. Peel off the skin and mash the potato until smooth. Set aside to cool completely.
- In a small bowl, combine the water and 1 tablespoon of sugar from the recipe. Sprinkle the active yeast over the top and let it sit for about 5-10 minutes until it becomes frothy.
- In a large mixing bowl, combine the remaining sugar, salt, mashed potato, milk, and egg. Stir until well combined. Add the frothy yeast mixture and mix well. Gradually add the flour, one cup at a time, until a dough begins to form.
- Transfer the dough onto a lightly floured surface. Knead for about 8-10 minutes until the dough is smooth and elastic. If the dough is too sticky, sprinkle in a little more flour as needed.
- Shape the dough into a ball and place it in a greased bowl, covering it with a clean kitchen towel. Let it rise in a warm area for about 1-2 hours, or until it has doubled in size.
- Once the dough has risen, punch it down to release air. Divide the dough into equal portions, roughly 8-10 pieces. Shape each piece into a smooth ball and place them on a greased baking sheet.
- Cover the shaped buns with a towel and let them rise again for about 30-45 minutes, until they puff up.
- While the buns are rising, preheat your oven to 350°F (175°C). Once the buns have puffed up, bake them in the preheated oven for 20-25 minutes or until golden brown on top.
- Remove the buns from the oven and let them cool on a wire rack. Serve warm or at room temperature.
Notes
- Ensure your potato is mashed well to avoid lumps in the dough.
- For best results, use room temperature ingredients, especially the egg and milk.
- If you want to add herbs or spices, consider mixing in dried rosemary or garlic powder for added flavor.
- These buns freeze well! Just slice them, place them in a freezer-safe bag, and they can be enjoyed later.
