Potato Bun Recipes

POTATO BUN RECIPE

Steps:

• Cover the potatoes with water in a medium saucepan, bring to a boil over high heat, then reduce the heat to medium-low; simmer until the potatoes are cooked through, about 8-10 minutes. Transfer 5 tablespoons of the potato water to a bowl then drain the potatoes and return them to the hot saucepan. Over low heat, cook the potatoes while shaking to remove the surface moisture, about 1 minute.
• Process the potatoes with a food mill or ricer (or mash well with a masher - they should be very smooth) into the saucepan. Measure out 1 cup of potatoes, add to a medium bowl and mix in the butter until melted. Throw a kitchen towel or some foil over the bowl to keep the potatoes warm.
• In the bowl of a stand mixer, combine the flour, sugar, yeast, and salt. Add the warm potatoes and mix with your hands until combined. Mix in 1 egg and the reserved potato water with the dough hook attachment and continue to mix on low speed until the dough is soft and a little sticky, about 8-10 minutes. The dough should still be warm.
• Remove the dough and shape into a ball. Lightly grease the mixer bowl and return the dough to the bowl, coating it lightly in the oil. Cover tightly with plastic wrap and let the dough rise in a warm spot until almost doubled in volume, about 30-40 minutes. Very warm kitchens will require less time.
• Turn the dough out onto a lightly floured surface, pat it into an 8-inch square, and cut the square into 9 equal pieces; separate the pieces and cover them loosely with plastic wrap to prevent a skin from forming on the top. Working with one at a time, roll the dough rounds into a tight balls and return them to the work surface under the plastic wrap; allow them to rest for 15 minutes.
• Line two large baking sheets with parchment paper. Firmly press each dough round into a 3 ½-inch disk, pushing out large pockets of air from the dough. Line the disks up on the baking sheets and cover loosely with plastic wrap. Allow the dough to proof at room temperature until almost doubled in size, another 30-40 minutes. While the dough proofs, preheat the oven to 425° F with the racks in the two center positions of the oven.
• In a small bowl, mix the remaining egg with a tablespoon of water. Lightly brush the tops of the dough rounds with the egg wash and sprinkle with sesame seeds, if using.
• Bake for 15-18 minutes, rotating pans halfway through the time from top to bottom and front to back, until the buns are a deep golden brown. Transfer the pans to wire racks to cool for 5 minutes then transfer the buns to the racks to cool completely before slicing.

HOMEMADE POTATO BUNS

Steps:

• Put the potato in a medium saucepan with cold water to cover. Bring to a boil over medium-high heat and cook until tender, about 18 minutes. Drain, reserving 3/4 cup potato cooking water. Let the water cool until lukewarm (90 to 100 degrees F).
• Use a ricer or food mill to puree the warm potato into the bowl of a stand mixer. (You can also mash with a masher; just make sure to get the potatoes very smooth.) Add the butter, honey and salt to the warm potatoes and stir until the butter is melted and the mixture is smooth. Add 1 egg, the yeast and the lukewarm cooking water. Mix with the dough hook on low speed to combine.
• Add 3 1/2 cups of the flour and mix on low to combine. Knead on medium-high speed, adding up to 1/4 cup more flour, if needed, to make a smooth, slightly sticky dough that forms a loose ball on the dough hook, 6 to 8 minutes. Turn the dough onto a floured countertop and knead a few times to make a smooth ball. Oil a large bowl, add the ball and turn to coat. Cover loosely and let rise until doubled in size, 40 minutes to 1 hour.
• Line 2 baking sheets with parchment paper.
• Punch the dough down. Dust a clean, flat work surface with flour. Turn out the dough and cut it into 8 equal pieces. Working with one piece at a time, pinch the dough under itself to form a ball. With the pinched side down, cup your hands under the dough and rotate on the counter to form a smooth ball. Use one hand to roll the ball into a 4-inch-long oval roll. Place on a lined baking sheet and repeat with the remaining balls of dough. Cover with lightly oiled plastic wrap and let rise until light and airy looking, 30 to 40 minutes.
• Place an oven rack in the lower and upper third positions. Preheat the oven to 400 degrees F.
• When the dough has completed the second rise, beat the remaining egg with a tablespoon of water in a small bowl and gently brush the rolls with the egg wash. Sprinkle with the poppy seeds. Bake, rotating from top to bottom and back to front halfway through, about 20 minutes. Cool slightly on the baking sheets, then transfer to racks to cool completely. Rolls can be made a day ahead. For longer storage, wrap and freeze.

POTATO BUNS

Steps:

• Mix together well the sugar, potatoes, lard, eggs, and salt.
• Dissolve the yeast in 1 cup warm water; then add that to the above mixture.
• Stir in about 3 cups flour. Add the remaining 2 cups flour while kneading. Knead until the dough is no longer sticky but moist.
• Let rise until doubled.
• Preheat oven to 325 degrees F.
• Roll out dough to a 3/4 to 1-inch thickness. Cut into bun shapes with a jar or doughnut cutter (or cloverleaf or crescent-shaped cutter) and pour on greased cookie sheets about 2 inches apart. Let them rise until puffy but not doubled (they should not be touching).
• Brush with milk. Bake until lightly golden brown, about 12 minutes.

POTATO BUNS

Steps:

• In a stand mixer with a dough hook, combine all of the ingredients, and knead for 4 minutes. Let the dough rise till it's doubled in bulk, about 90 minutes.
• Divide the dough into 15 pieces and roll each one into a ball. Place on a lightly greased 9 x 13-inch pan, spacing them evenly in five rows of three balls each.
• Cover and allow the rolls to rise for about 90 minutes or until they're quite puffy.
• Bake the rolls in a preheated 375°F oven for 15 - 20 minutes, until they're golden brown.

POTATO ROLLS

Steps:

• Dissolve yeast in warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
• Mix milk, mashed potatoes, shortening or butter (see Cook's Note), sugar, and salt together in a bowl; add yeast mixture and egg. Stir 2 cups flour into the milk mixture until incorporated. Stir in remaining 2 cups flour to make a soft dough.
• Turn dough onto a lightly floured surface and knead until smooth and elastic, about 7 minutes. Place dough in a lightly greased bowl, turning once to coat all sides of dough with oil. Cover bowl and put in a warm place until dough has doubled in size, about 1 hour.
• Punch dough down and shape into a ball. Cover the bowl and let rest for 10 minutes.
• Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets.
• Shape dough into 24 rolls and place onto prepared baking sheets; let rise until dough springs back when you touch the side of a roll with your fingertip, about 25 to 40 minutes.
• Bake rolls in the preheated oven until golden brown, 10 to 12 minutes.

SWEET POTATO BUNS

Steps:

• Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until very tender, 15 to 20 minutes. Drain well. Mash sweet potatoes with a potato masher. Measure out 1 cup and allow to cool to room temperature. Refrigerate remaining mashed sweet potatoes for another use.
• Whisk 1/2 cup flour, 1/2 cup warm water, and yeast together in a bowl. Cover and and place in a warm place to allow yeast to activate, about 15 minutes.
• Spoon 1 cup of cooled mashed sweet potatoes into yeast mixture and transfer to the bowl of a stand mixer. Add egg, melted butter, honey, and sea salt and about 3 cups flour. Mix using the dough hook. Knead for 2 to 3 minutes. If dough seems too sticky, gradually add in remaining flour or as needed to where dough pulls away from the sides of the mixing bowl. Continue kneading until dough is very soft, only slightly sticky, and somewhat elastic, about 2 minutes.
• Transfer dough to a floured surface. Shape into smooth ball. Return dough to bowl and drizzle with oil; rub oil over entire surface to prevent dough from drying out. Cover and place in a warm spot until dough has doubled in size, about 2 hours.
• Turn dough out onto a lightly floured surface. Gently press out air pockets. If needed, use only enough flour to keep dough from sticking. Press into rectangular shape about 3/4-inch thick. Cut dough into 16 equal sized pieces. Gently shape each piece into a ball. Slightly flatten each ball and place onto a rimmed baking sheet lined with a silicone baking mat. Let rise until double, about 45 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Whisk 1 egg and 1 teaspoon water together in a bowl. Brush each bun with egg mixture. Sprinkle dough with sesame seeds.
• Bake in the preheated oven until browned, about 15 minutes.

POTATO BUNS (BREAD MACHINE)

Steps:

• Add the ingredients in order to bread machine pan.
• Set on dough setting.
• After first rise, remove dough (do not let it rise a second time in the machine!).
• Divide dough into 12 equal parts (or more, depending on the size bun you need).
• To shape hot dog buns: roll dough between hands until roughly the diameter and length of a hot dog.
• To shape hamburger buns: flatten dough ball into roughly the shape of a hamburger.
• Place shaped dough on a large baking sheet that has been covered with parchment paper. This makes for very easy removal and clean up!
• Preheat oven to 375°F.
• Allow dough to rise for 15 minutes while oven preheats.
• Bake buns for 15-20 minutes, or until tops turn light golden brown.
• Allow buns to cool slightly before slicing.
• Buns may be frozen.
• To defrost, toast in a bagel-friendly toaster or microwave for approximately 20 seconds.

EASY POTATO ROLLS

Steps:

• In a small bowl, dissolve yeast in 2/3 cup warm water. In a large bowl, combine mashed potatoes, sugar, shortening, eggs, salt, remaining 2/3 cup water, yeast mixture and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Do not knead. Shape into a ball; place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough; divide into thirds. Divide and shape 1 portion into 15 balls; place in a greased 9-in. round baking pan. Cover with a kitchen towel. Repeat with remaining dough. Let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375°., Bake rolls until golden brown, 20-25 minutes. Remove from pans to wire racks. Serve warm.

CONTEST-WINNING POTATO PAN ROLLS

Steps:

• In a large saucepan, bring potatoes and water to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain, reserving 1 cup cooking liquid; cool liquid to 110° to 115°. Mash potatoes; set aside 1 cup to cool to 110°-115° (save remaining potatoes for another use)., In a large bowl, dissolve yeast and sugar in reserved potato liquid; let stand for 5 minutes. Add the reserved mashed potatoes, butter, honey, oil, eggs, salt and 1-1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down and turn onto a floured surface; divide into 30 pieces. Shape each piece into a ball. Place 10 balls each in 3 greased 9-in. round baking pans. Cover and let rise until doubled, about 30 minutes. , Meanwhile, preheat oven to 400°. Bake until golden brown, 20-25 minutes. Remove from pans to wire racks to cool.