Soft and fluffy potato buns are the perfect companion for your burgers! The addition of potatoes makes these pillowy-soft like you wouldn't believe! Be sure to check out the how-to video!
1cup(225g)unflavored mashed russet potatoes(for best results use room temperature or slightly warm mashed potatoes. Cold potatoes do not incorporate into the dough as easily)
1large egg + 1 large egg yolk
1 ½teaspoonssalt
4cups(500g)all-purpose or bread flourplus additional as needed, divided
Egg wash
1large egg
1teaspoonwater
Instructions
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!
½ cup water, ¼ cup whole milk
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.
2 ½ teaspoons active dry yeast, 3 Tablespoons + 1 teaspoon granulated sugar
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.
2 Tablespoons light brown sugar, 6 Tablespoons unsalted butter, 1 cup unflavored mashed russet potatoes, 1 large egg + 1 large egg yolk, 1 ½ teaspoons salt, 4 cups all-purpose or bread flour
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.
1 large egg, 1 teaspoon water
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!
Video
Notes
Storing
Store in an airtight container at room temperature for up to 3 days. Buns may also be frozen for several months.