How To Make Potato Buns

Hamburger Potato Buns

1. Use a scale to weigh your flour, or measure it by carefully spooning it into a cup and brushing any excess off the top. Prepare the dough by combining all of the ingredients and kneading them until they form a soft dough — either by hand, mixer, or bread machine. In a lightly oiled mixing bowl, lay the dough and allow it to rise in a warm location for 1 hour, or until it has approximately doubled in mass
2. Toss the dough out onto a lightly oiled board and gently deflate it before dividing it into six equal halves. Each component should be rolled into a ball. Using a flattening tool, carefully press the balls into the oiled cups of a hamburger bun pan. Alternatively, arrange them on a baking sheet that has been lightly oiled or lined with parchment paper, allowing approximately 2″ to 3″ between them
3. Flatten slightly. Allow the buns to rise for 60 to 90 minutes, or until they have doubled in size. Preheat the oven to 350 degrees Fahrenheit near the conclusion of the rising period. Baking time is 15 to 20 minutes, depending on how light golden brown you want your buns to be. Remove them from the oven and, if wanted, brush them with melted butter to finish them. Transfer the buns to a cooling rack to finish cooling. Buns may be stored at room temperature for several days if they are well-wrapped
4. They can also be frozen for extended storage.

Tips from our Bakers

• If you want to top your buns with an aromatic, crispy, seedy topping, brush them with egg wash (1 large egg beaten with 1 tablespoon of water) and sprinkle with Everything Bagel Topping shortly before baking them.

Potato Burger Buns

Recently, I had a fantastic breakfast sandwich at a local restaurant. I ate the entire dish despite the fact that I wasn’t really hungry. When you have that feeling, you know something is wonderful. It happened the first morning after Jared returned from a tour of the United Kingdom with his band, and it was terrifying. Because we had both gotten up quite early (is jet lag contagious?!) we decided to head out for brunch. Matt’s Big Breakfast, a restaurant in Phoenix that serves really basic yet delectable food, is one of my favorites.

As a result, I was completely motivated to create my own potato buns, something I had never done before.

Potato Burger Bun Recipe Tips

Here’s some behind-the-scenes information and ideas to help you bake the most stunning potato buns possible. If you’d want to learn more about how different ingredients effect your buns, you can read my Ultimate Dinner Roll Guide for more information.

The Flours

Both all-purpose flour and bread flour are needed for this recipe to be successful. The bread flour contributes to the creation of a pleasantly chewy and well-structured bun that can withstand even the most juicy of burgers. If you don’t have bread flour on hand, you may get away with using solely all-purpose flour instead (a total of 3 cups all-purpose flour in that case). This dough is a little sticky, which means our rolls will be light and fluffy when finished. Too much flour can sometimes result in dense and difficult bread, so be cautious about adding too much more flour to offset the stickiness of the dough.

The Yeast

I always use instant yeast (also known as rapid-rise or quick-rise) since it’s so simple to use and doesn’t require any proving, which is a huge time saver. You can basically simply toss it in with the rest of the ingredients and call it a day. If you don’t have access to instant active dry yeast, normal active dry yeast will suffice. Before you can begin with the recipe, you’ll need to combine the active dry yeast and warm water for 5 minutes, or until the mixture is frothy.

The Potato

When I began investigating this recipe, I discovered that the majority of recipes called for unusual potato components such as potato flour or dried potato flakes. I was having trouble finding either of those ingredients at the grocery store, so I decided that utilizing a fresh potato would not only be the most straightforward alternative (every supermarket has russet potatoes! ), but it would also be the freshest and most natural. As a result, 1/2 cup of mashed potato is required in this recipe.

In other words, you just cook a simple russet potato (or anything similar) until it is very cooked in the microwave, the oven, or boiling water until it is tender. Allow the potato to cool completely before peeling and mashing thoroughly. There is no need to add any milk, cream, or anything else.

The Sugar

Brown sugar is used in this recipe in the amount of 3 tablespoons, which provides the buns with a beautiful and complex hint of sweetness. Please feel free to reduce the sugar to 1 tablespoon if you don’t like a lot of sweetness in your bread (this is especially true for my non-American readers!)

EggButter

The egg and melted butter used in this recipe contribute to the taste, richness, and soft and supple texture of the finished product. If you’d like, you may also brush the cooked rolls with a little melted butter to give them a little extra taste and gloss.

Make Ahead

It is always possible to let the dough rise for the first time in the refrigerator overnight. After kneading the dough, place it in a container tightly covered in plastic and place it in the refrigerator. Remove the dough from the refrigerator whenever you’re ready to proceed with the process. Punch it down and let it aside to rest and warm up to room temperature before shaping it into buns, which will take around 1 hour. Due to the possibility that the dough is still warm, the final rise may take a little longer.

Wrapped tightly, buns can be kept at room temperature for several days or frozen for up to two months.

Potato Bun Recipe

This summer, potato burger buns are the perfect solution for all of your burger requirements. With its soft, squishy texture and exquisite flavor, this very simple homemade potato bun recipe just cannot be surpassed! I consider myself to be something of a burger bun aficionado. Lover. A strong supporter. I’m a particular aficionado of freshly baked buns. Unfortunately, I have not had much success in the past in locating a truly excellent recipe for such buns. For years, my go-to version was more of a middle-of-the-road option.

That dish, on the other hand, did not thrill me.

These vegetable burgers are a good example of this.

• It was important not to allow the dough to overproof. It is necessary to reroll the dough prior to the final rise. When I coated the tops of the cookies with butter before baking, I was cautious not to press down on the dough.

There was nothing that worked. Then one day last summer, I had enough of these drab buns and decided to do something about them! As a result, I ended up going in a path I hadn’t planned on going: potato burger buns! If you haven’t had one of these buns before, you need to hop on this train right away! The potato bun of my boyhood was considered a bit of a luxury by comparison. In the event that they were on sale and Mom had a coupon, she would purchase them. They’re potato buns that are huge, soft, and mushy.

1. They have always had a special place in my heart.
2. That’s not the case.
3. He couldn’t quite put his finger on the.ahem.disagreement he was having with them.
4. It was a good decision.

Moreover, guess what? ‘They were fantastic,’ he said. “Did you know Tara MADE these buns?” he exclaimed to our guests when they came over for dinner. And she also makes hamburger buns, which is awesome!”

Why is it Called a Potato Bun?

The solution to this question is really straightforward! Potato buns are made with potatoes, of course! This recipe calls for boiling cubed potatoes for 10 minutes, or until they were soft when poked with a fork, which I did with this dish. Then I mashed them and mixed them with a flour, yeast, sugar, and salt combination to make mashed potatoes. The potatoes blend seamlessly into the dough, and you would be hard pressed to tell that they are even in the recipe.

What is a Potato Bun Made of?

Potato, flour, yeast, sugar, salt, butter, and eggs are all used in the preparation of these potato buns. When it comes to the components in this recipe, butter and eggs are comparable to those found in enriched dough recipes like as brioche. They enhance the flavor and richness of the dough, as well as the softness of the buns. A high protein flour is also required to guarantee that these potato buns are soft while still being tough enough to handle a large burger like the one you see in my images here.

As a result, you’re left with a potato bun that’s both soft and durable.

What Kind of Potatoes to Use for Potato Buns?

Russet potatoes were used in this dish since they were readily available. A potato that is believed to be “starchier” is preferred because the starch in the potato helps to weaken the gluten in the flour, allowing for a soft bun to be produced. Idaho potatoes might also be a good choice for this dish. The potatoes that you would normally use for baked potatoes are really ideal for this recipe. They are readily available in all grocery shops, and you are not need to purchase a 5-pound bag when you just require 1/2 pound.

I’ve never attempted to make this sort of burger bun using potato flakes before because it’s not an item that’s readily available in my area.

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How to Make Potato Buns

Let’s speak about how you put these buns together, shall we. I’ve previously said that you’ll require mashed potatoes. That is the first step. For those who have never baked bread before, steps 3 through 8 are rather straightforward. And if you’ve never baked bread before, that’s also OK! I’m here to assist you! (Please continue reading for the complete recipe!) STEP 1: Boil diced potatoes until they are fork-tender, about 15 minutes. Make a little amount of the potato water and set it aside.

1. There should be no lumps in your potatoes at all, or else your dough will be lumpy as well.
2. STEP 2: In the bowl of a stand mixer, combine the flour, sugar, yeast, and salt until well combined.
3. Using the dough hook, knead the dough for 8 to 10 minutes on low speed.
4. STEP 3:Divide the dough into nine equal pieces and cover them with a damp cloth while you form each piece into a ball.
5. STEP 4: Arrange the dough balls on a baking sheet lined with parchment paper and flatten them into patties.

Cover your head and slumber once again. STEP 5: Preheat the oven to 425 degrees Fahrenheit. Brush the tops of the dough pieces with egg wash and sprinkle with sesame seeds to finish them off. Baking and then let it cool fully on a baking rack before slicing are the last steps.

Storing Potato Buns

Your potato buns will survive for 2 to 3 days at room temperature if they are stored in an airtight bag. Keep in mind that because there are no chemical preservatives in these buns, they will rot and dry up much more quickly than store-bought buns. My advice is that you slice any leftover buns that have totally cooled and place them on a baking sheet lined with parchment paper to freeze. Once frozen, place them in a zip-top bag and store in the freezer until you’re ready to use them again. The frozen potato buns will keep for approximately 2 months in the freezer.

To be honest, these potato buns don’t look anything like the ones I remember from my youth.

However, they are soft, spongy, and durable, and they taste just fantastic.

There is nothing quite like the flavor and feel of freshly baked bread, and these potato burger buns, along with your favorite burger and a secret burger sauce, will completely transform your grilling season.

Burgers for Your Buns

Okay, so you’ve completed the preparation of the burger buns. It’s time to start preparing the burgers! We really enjoy thesebacon burgers with bacon onion balsamic jam, thesemarsala burgers, the pressed Cuban burgers we’ve been producing for over two decades, and the consistently excellentBBQ chicken burgers.

Ingredients

• A 12 lb russet potato, peeled and chopped into 1-inch pieces
• 2 tbsp unsalted butter
• 2 14 cups (12 13 oz) bread flour
• 1 tbsp granulated sugar
• 2 tbsp quick yeast
• 1 tbsp table salt
• 2 big eggs
• 1 tbsp sesame seeds (optional)
• 2 large eggs

Instructions

1. In a medium saucepan, cover the potatoes with water and bring to a boil over high heat, then decrease the heat to medium-low and continue to cook until the potatoes are cooked through, about 8 to 10 minutes total time. Transfer 5 tablespoons of the potato water to a dish, then drain the potatoes and return them to the boiling saucepan with the remaining potato water. Cook the potatoes over low heat, tossing them occasionally to remove any surface moisture, for about 1 minute. The potatoes should be extremely smooth after being processed through a food mill or ricer (or well mashed with a masher). Transfer the potatoes to a saucepan. 1 cup of potatoes should be measured out and placed in a medium-sized mixing dish with the butter until melted. Cover the bowl with a kitchen towel or a piece of aluminum foil to keep the potatoes warm
2. Combine the flour, sugar, yeast, and salt in the bowl of a stand mixer on low speed. Mix in the heated potatoes with your hands until everything is well-combined. With the dough hook attachment, combine 1 egg and the saved potato water until the mixture is soft and a bit sticky, about 8-10 minutes. Remove the dough from the mixer and set aside. The dough should still be warm at this point. Remove the dough from the pan and roll it into a ball. Grease the mixing bowl gently with oil and return the dough to the bowl, covering it lightly with the oil as you go. Cover the dough securely with plastic wrap and let it aside in a warm place for 30-40 minutes, or until it has about doubled in volume. Kitchens that are really warm will take less time. Using a lightly floured surface, press the dough into an 8-inch square and cut the square into 9 equal pieces
3. Separate the pieces and cover them with plastic wrap to prevent a skin from developing on the top of the cookies. Roll the dough rounds into tight balls, one at a time, and place them back on the work surface beneath the plastic wrap
4. Set them aside for 15 minutes. Prepare two big baking sheets by lining them with parchment paper. Large pockets of air should be forced from the dough by pressing down on each dough ball into a 3 12-inch disk with a firm press. Place the disks on the baking sheets in a single layer and cover with plastic wrap to keep them from drying out. 30-40 minutes later, remove the dough from the oven and allow it to prove at room temperature until nearly doubled in size. Meanwhile, preheat the oven to 425° F, with the racks positioned in the two middle places of the oven
5. While the dough is proofing In a separate dish, whisk together the remaining egg and a tablespoon of water until well combined. If using sesame seeds, lightly brush them on top of the dough rounds after brushing them with the egg wash. Bake for 15-18 minutes, flipping the pans midway through the baking time from top to bottom and front to back, or until the buns are a deep golden brown on the bottom. Bake for 5 minutes, then remove from the oven and allow the buns to cool fully on wire racks before cutting into slices.

Notes

I’ve successfully doubled this recipe without any problems. It was decided to slice the leftovers and freeze them for use in burgers at a later date. derived from Cook’s Illustrated encyclopedia

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Potato Rolls

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Ingredients

The original recipe yields a total of 24 servings. The ingredient list has been updated to match the number of servings stated.

Directions

• In a mixing basin, dissolve the yeast in the warm water. Allow for 5 minutes or until the yeast softens and begins to produce a creamy froth on top of the mixture. Advertisement
• In a large mixing bowl, combine the milk, mashed potatoes, shortening or butter (see Cook’s Note), sugar, and salt
• Stir in the yeast mixture and the egg. 2 cups of flour should be stirred into the milk mixture until it is fully integrated. In a large mixing bowl, combine the remaining 2 cups flour and water to form a soft dough. Turn the dough out onto a lightly floured surface and knead for about 7 minutes, or until it is smooth and elastic. Place the dough in a lightly oiled mixing bowl, rotating once to coat the dough with oil on both sides. Immediately cover the bowl with plastic wrap and let it aside in a warm area for about 1 hour. Form a ball out of the dough by punching it down. Allow for 10 minutes of resting time after covering the dish. Preheat the oven to 400 degrees Fahrenheit (200 degrees C). 2 baking sheets should be greased. Form the dough into 24 rolls and set them on the baking sheets that have been prepared. Allow the dough to rise until it springs back when you touch the side of a roll with your fingertip, about 25 to 40 minutes. Bake the rolls in the preheated oven for 10 to 12 minutes, or until they are golden brown.

Cook’s Notes:

If you like, you may use 5 tablespoons unsalted butter instead of the vegetable shortening in this recipe. I lay out the dough to approximately 1/2 inch thickness and cut out circles with a diameter of 4 inches. I coat the circles with the melted butter-olive oil mixture and fold them over to form half circles with the remaining dough. When the rolls have finished baking, I brush the tops of the rolls with the butter-oil mixture.

Nutrition Facts

Per serving: 125 calories; 3.2 grams of protein; 21.4 grams of carbs; 2.8 grams of fat; 8.7 milligrams of cholesterol; 166.4 milligrams of sodium Nutrition in its entirety

Potato Buns

You are currently browsing the archives for the category “Breads.” It is possible that this content contains affiliate links. Because I am an Amazon Associate, I receive money when people make eligible purchases. Please take the time to read my disclosure policy. Your next barbeque would be incomplete without these soft and fluffy handmade potato buns to elevate your burgers to the next level!

Burger buns that are melt-in-your-mouth soft and pillowy-soft are made possible by including a cup of mashed potatoes into the dough before baking. A video tutorial is included with the recipe!

A Better Burger Bun

Pork and Potato Buns are available in the following categories: There may be affiliate links in this article. When you make a purchase through Amazon, I get a commission. My disclosure policy may be found here. To take your burgers to the next level at your next barbecue, you’ll need these soft and fluffy handmade potato buns on hand. Burger buns that are melt-in-your-mouth soft and pillowy-soft are made possible by mixing in a cup of mashed potatoes into the dough. How to make this dish is included in the recipe.

What You Need

All of the materials listed above are likely familiar to you, and I’m willing to bet that you already have them on hand in your pantry. Examine a handful of the important characters in today’s dish and the roles that they each play in the final product!

• Flour. All-purpose flour or bread flour will work just as well in this recipe. While I believe the difference is significant in some recipes (bread flour creating a chewier loaf, for example), I found virtually little difference in the end result for this recipe and simply use whichever flour I happen to have on hand at the time (which is usually all-purpose flour). Bread flour, on the other hand, tends to give the buns more structure and make them appear taller. Yeast. I like to use active dry yeast, however if you want instant or quick rise yeast, please check my FAQ section below. Potatoes. Potatoes are our secret weapon in this situation! Making potato buns with moist texture by including mashed potatoes into the dough is possible because to the incorporation of mashed potatoes into the dough
• Sugar Potato buns, in general, are sweeter than traditional burger buns, and they are no exception in that regard. I use a combination of granulated sugar and brown sugar because I enjoy the slight added taste that the brown sugar imparts to the baked goods. If you don’t want your rolls to be as sweet, you may omit the brown sugar completely (but first, give it a try this way for at least one time!). Ingredients: butter, milk, and egg (and an extra egg yolk). All of these components work together to ensure that the rolls remain supple and soft throughout.

Remember that this is only a high-level summary of the components that I use and the reasons for using them. Continue reading to the bottom of the post for the whole recipe!

How to Make Potato Buns

1. First and first, proof your yeast! Heat the milk and water to 110 degrees Fahrenheit before adding the yeast and a pinch of sugar (the sugar helps the yeast proof faster). Allow the yeast to remain until it develops a frothy top. This should take 5-10 minutes, and if it doesn’t, your yeast is most likely bad, or your liquid was either too hot or too cold, and you’ll have to start over from the beginning. Stir in the other ingredients, but just half of the flour, until everything is well-combined. Gradually incorporate more flour into the dough until it begins to adhere to the work surface. Knead the dough in a stand mixer or on a clean, lightly floured surface, adding extra flour as required, until the dough is smooth and elastic. You should have a tiny stickiness to the dough, but you should add just enough flour to make it workable. Continue to knead the dough until it is smooth, elastic, and only slightly sticky in the center, about 10 minutes. A somewhat stickier dough (slightly stickier than myhomemade breaddough, if you’ve ever made that before!) is required for fluffy rolls that are light and airy in texture.

First, make sure your yeast is proofed correctly. Stir in the yeast and a pinch of sugar when the milk and water have reached 110F. (the sugar helps the yeast proof faster). Allow for a frothy top to develop on the yeast. This should take 5-10 minutes, and if it doesn’t, your yeast is most likely bad, or your liquid was either too hot or too cold, and you’ll have to start over from the beginning; In a large mixing bowl, add the remaining ingredients, except half of the flour. Slowly incorporate more flour into the dough until it begins to stick to the work surface.

You should have a tiny stickiness to the dough, but you should add just enough flour to make it workable; Work the dough until it is smooth, elastic, and somewhat sticky, about 10 minutes of kneading time.

1. Place the dough in a lightly greased basin and allow it to rise until it has doubled in size. Remove the lid from the dough and gently deflate it with your hand
2. Separate the dough into ten equal pieces and roll each piece into a round ball
3. Rolls should be covered and let to rise in a warm location until they have risen and expanded in size by roughly 50%. Bake until the top is golden brown, brushing with egg wash if desired.

Frequently Asked Questions

Is it okay to use instant yeast? Yes. Stir together the yeast, half of the flour, the sugars, and the salt until thoroughly combined. Stir in the heated milk and water until everything is well combined, then add the melted butter, potatoes, and eggs and continue with the recipe from step 4. (in the printable recipe below). What are the greatest potatoes to use for potato buns and why are they the best? The best potato is one that is starchy, and for this reason, I choose the adaptable Russet potato.

The mashed potatoes you use should be plain; thus, do not use leftover mashed potatoes from Thanksgiving that have been seasoned with salt, pepper, butter, or other seasonings.

However, although potato buns, like any bread, are best eaten warm and fresh, they may be kept in an airtight container for up to three days in a refrigerator.

They might possibly be frozen at this point! Allow it cool fully before wrapping firmly or storing in an airtight container in the freezer for up to several weeks.

More Recipes You Might Like:

Enjoy! Let’s get together and bake! In the written recipe and video below, I’ll lead you through the process of making excellent, soft and fluffy potato burger buns. You can follow me on Instagram, and you can also find me on YouTube and Facebook if you attempt this recipe!

• 12 cups of water (120 mL)
• 14 cups of whole milk (60 mL)
• 2 12 teaspoons active dry yeast
• 3 tablespoons plus 1 teaspoon granulated sugar
• 2 tablespoons light brown sugarfirmly packed
• 6 tablespoons unsalted butter melted
• 1 cup unflavored mashed russet potatoes (225 g) (for best results, use room temperature or slightly warm mashed potatoes). 4 cups all-purpose or bread flourplus as much more as required (500g+), divided
• 2 big eggs + 1 large egg yolk
• 1 12 teaspoons salt
• 2 large potatoes (cold potatoes do not combine as well into the dough)

Egg wash

• In a microwave-safe dish, combine the water and milk and heat until the mixture reaches a temperature between 105 and 115 degrees Fahrenheit (40-46C). Prior to verifying the temperature, always stir the mixture. Pour the mixture into a large mixing basin (or the bowl of a stand mixer) and stir in the yeast and 1 teaspoon of granulated sugar until well combined. Allow to rest for a few minutes until the yeast begins to froth (5-10 minutes). if your yeast does not produce foam, you will have to perform the process all over again. Add in the remaining 3 tablespoons of sugar, brown sugar, melted butter, mashed potatoes, egg and egg yolk, salt, and nearly half of the flour and whisk until frothy again. Continue to stir until everything is well-combined (or until the dough hook is attached if using a stand mixer). Gradually incorporate extra flour as needed until the dough comes together in a cohesive, somewhat sticky ball that holds its shape. It is possible that you will not require all of the flour specified above, or that you may require more. Transfer the dough to a clean, lightly floured surface and knead for 5-10 minutes, or until the dough is smooth and elastic in texture. Use only as much flour as necessary to make the dough workable, since the dough should be somewhat sticky in order to produce soft, fluffy rolls. This stage should take no more than 5 minutes if you are using a stand mixer with a dough hook and a low speed. Place the dough in a large, lightly oiled mixing bowl and flip it to cover the whole surface of the dough with a thin layer of olive oil. Cover with plastic wrap and let aside in a warm, dry area until doubled in size (approximately 1-2 hours)
• Upon completion of the rising process, carefully deflate the dough and move it to a clean, lightly floured surface
• Divide the mixture into 10 equal-sized pieces and roll each piece into a smooth ball. To bake, spread the dough out on a baking sheet that has been coated with parchment paper, spreading it at least 2-3″ (5-10cm) apart (you will most likely need two baking sheets). Using a clean towel, cover each sheet and let it to rise in a warm, dry location until it has risen in size by approximately 50%. (about 30 minutes). Meanwhile, prepare your oven to 375 degrees Fahrenheit (190 degrees Celsius). Removing the cloth and lightly brushing the rolls with egg wash will allow the rolls to rise more quickly. Transfer to a preheated 375F (190C) oven for about 12 minutes, or until the bread is cooked through and light golden brown (if using two baking sheets, bake one at a time until the bread is done). Allow the rolls to cool on the baking sheet before slicing them in half using a sharp, serrated knife if desired. Enjoy

Storing

Keeping it at room temperature for up to 3 days in an airtight container is recommended. Buns can also be stored in the freezer for up to three months. One bun contains 312 calories, 51 grams of carbohydrates, 8 grams of protein, 9 grams of fat, 5 grams of saturated fat, 1 gram of polyunsaturated fat, 2 grams of monounsaturated fat, and 1 gram of trans fat. Cholesterol is 55 milligrams, sodium is 370 milligrams, potassium is 169 milligrams, fiber is 3 grams, sugar is 7 grams, vitamins A and C are 5 milligrams, calcium is 26 milligram

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In my home, homemade soft Hamburger Potato Buns are a mainstay of the menu. Every two months, I prepare these fluffy and juicy Hamburger Buns for my family. They keep nicely in the freezer and are excellent for burgers and sandwiches equally. post from 2013 that has been updated

HOW TO MAKE HAMBURGER POTATO BUNS

• COMPLETE TABLE OF CONTENTS: INSTRUCTIONS
• INGREDIENTS
• PREPARE THE YEAST MIXTURE
• PREPARE THE POTATO YEAST DOUGH What is the best way to create a warm and draft-free environment for yeast dough proofing? Hamburger Buns should be shaped
• Egg wash should be used. Preheat the oven to 350°F. What is the yield of this recipe in terms of buns? Is it possible to substitute quick yeast with dried yeast?

POTATO BUTTERMILK YEAST DOUGH INGREDIENTS

• All-Purpose Flour or a combination of bread flour and all-purpose flour is used in baking. Yellow or Sweet Potatoes, peeled and boiled in water until extremely soft (mashed potatoes may also be used in this recipe)
• Eggs
• Buttermilk (what if you don’t have any buttermilk? Use one of these 6 Homemade Buttermilk Substitutes instead of regular buttermilk. Softened butter
• Freshly ground black pepper
• Dry yeast
• Salt
• Water

YEAST MIXTURE

To begin, place heated boiled potatoes in a large mixing basin with approximately 14 cup potato water (step 1). Using a fork or an immersion blender, mash or puree cooked potatoes until smooth (step 2). A full 12 cup of the potato mixture should be measured and whisked into room temperature buttermilk (step 3-4). Pour in the honey and the dry yeast. Whisk everything together and let aside for 5-8 minutes, or until the yeast mixture is bubbling on top (step 5-8). HINT: Do you happen to have any leftover mashed potatoes?

Wait 5 to 8 minutes for the yeast to get bubbling on the surface of the batter.

PREPARE POTATO BREAD DOUGH

In the bowl of your stand mixer, whisk together the flour, salt, and freshly ground black pepper until well combined. Make a well in the flour and set it aside. Pour in the room-temperature eggs, softened butter, and buttermilk yeast mixture, and stir well to combine. To mix the ingredients and wet the flour, stir with a wooden spoon. Once the dough is soft and smooth, it may be kneaded in a stand mixer fitted with a hook attachment until it is smooth. Knead the dough for 8-10 minutes. As a result of the softness of the dough, it will not pull away from the sides.

The dough should be moist and sticky, but not unduly so.

FIRST PROOF

Make a ball by inverting the soft potato yeast dough onto a lightly floured work area and kneading it with your hands for about a minute to shape it. Grease a mixing basin and place the ball of dough in the prepared bowl to finish mixing. Refrigerate for one hour after covering with plastic wrap or a moist paper towel and placing in a warm, draft-free location.

HOW TO CREATE WARM, DRAFT FREE SPOT?

I’ve been using this strategy for years, and it has always provided me with the finest results.

• Bring 3 quarts of water to a rolling boil. Preheat the oven to 350°F and place the pot filled with boiling hot water on the lowest rack
• Place a bowl filled with dough on a rack above or next to it. Close the oven door and let the dough to rise according to the recipe’s instructions.

FUN FACT: My grandma used blankets to cover the basin containing the yeast dough.

HOW TO SHAPE HAMBURGER BUNS

Once the dough has risen and doubled in size, invert it onto a lightly floured parchment sheet or silicone mat, and continue to bake for another 15 minutes (step 1-4). For standard-size buns, weigh the dough and divide the weight by 8 or 9 to get the desired volume. Alternatively, if making slider buns, divide the recipe by 18-19. Divide the dough into equal portions by weighing it. Each piece of dough should be formed into a ball. Each bun should be placed on a baking sheet that has been lined with parchment paper or a silicone mat.

SECOND RISE

Cooked hamburger buns should be covered with a kitchen towel and allowed to rise for 45 minutes. Preheat the oven to 375 degrees Fahrenheit.

EGG WASH

1 room temperature egg and 1 tablespoon water are whisked together to make an egg wash. Make sure there are no pools of egg wash below the buns by brushing each one with egg wash before baking. Avoid slathering on too much egg wash to the buns at the same time. Too much egg wash used at once will result in egg wash puddles on the surface of the baked goods. As the buns bake, the egg wash around the base of the bun bakes as well, turning into scrambled egg in the process. TIP: Dip the pastry brush into the egg wash and softly brush it along the edge of the bowl, allowing any extra egg wash to drip back into the bowl as you brush it lightly.

HAMBURGER BUNS TOPPINGS

Poppy seeds, sesame seeds, caraway seeds, coarse salt, or any other topping of your choosing can be sprinkled on the buns after they have been washed with egg wash. You can also leave them plain. Tip: If you don’t have an additional egg, you can just spritz the buns with a little water to ensure that the toppings adhere to the buns.

BAKE POTATO HAMBURGER BUNS

Bake the buns at 375 degrees Fahrenheit in the preheated oven. Large buns should be baked for 18 to 20 minutes. Slider buns, which are smaller in size, take around 15-16 minutes to bake. As soon as you take the buns out of the oven, cover them with a clean kitchen towel and set them aside for 15 minutes. After that, take off the towel and allow them to cool fully.

HOW MANY HAMBURGER BUNS DOES THIS RECIPE MAKE

This recipe yields around 8-9 regular-sized hamburger buns and roughly 18-20 mini-hamburger buns (depending on the size of the buns) (Slider Buns).

CAN I FREEZE HOMEMADE HAMBURGER BUNS?

Absolutely. I can keep them frozen for up to 2 months. Allow for defrosting before using. RECOMMENDATION: These soft and tasty buns are excellent for making sandwiches. As an alternative, you may slice the buns against the grain to create sandwich bread slices.

CAN I USE THIS RECIPE TO MAKE SLIDER BUNS?

Yes, it is possible to utilize it to create sliders. Approximately 18-20 slider buns may be made using this recipe.

CAN I USE INSTANT YEAST IN PLACE OF ACTIVE DRY YEAST?

Absolutely. Use the same amount of yeast as before, in a one-to-one ratio (instant yeast: dry active yeast). The preparation of a sponge (which is the phase in which you mix dry active yeast to buttermilk) is not necessary when using quick yeast. Instead, combine all of the ingredients in a large mixing basin, whisk in the instant yeast, and knead until it forms a soft dough.

Due to the fact that instant yeast causes your dough to rise more quickly, check on your dough after 45 minutes. This recipe for Chicken Bacon Meatball Sliders, served on homemade potato buttermilk hamburger slider buns, is really fantastic.

TO MAKE HAMBURGER POTATO BUNS YOU NEED

• TOOLS
• MyAmazon Shop has all of the tools you might ever need. Preparation: Stand mixer
• Baking sheets
• Parchment paper
• Pastry brush
• Round cookie cutters
• Immersion blender
• Sesame seeds, Poppy seeds, Pretzel Salt (I love this stuff on soft pretzels! )
• Ingredients: Stand mixer

ADDITIONAL BREAD RECIPES:

• Recipes for delicious Rum Raisin Challah, quick bread dough, sweet bread dough, cinnamon rolls with vanilla bean glaze, and more.

This recipe creates wonderful handmade hamburger potato buns that are perfect for grilling. These soft buns may be used to make hamburger buns, sandwich bread, and slider buns, among other things. 8-9 standard size buns or 16-18 slider buns may be made using this recipe. Courses include: breakfast, supper, and a side dish. American, Czech, and Slovak cuisines are available. Buttermilk buns, hamburger buns, homemade buns, homemade hamburger buns, potato hamburger buns are some of the terms that come to mind.

• This recipe creates excellent handmade hamburger potato buns that are sure to satisfy any hamburger craving. These soft buns may be used to make hamburger buns, sandwich bread, and slider buns, among other dishes. 8-9 regular-size buns or 16-18 slider buns are produced from this recipe. Dinner and a side dish are included in the price of your meal plan. American, Czech, and Slovak cuisines are all available. The following are some keywords to remember: buttermilk hamburger buns, homemade hamburger buns, potato hamburger buns, homemade buns, homemade hamburger buns HAMBURGER POTATO DOUGH SERVINGS: 9

Yeast Concoction

• 3/4 cup buttermilk (create your own buttermilk by combining 1 tablespoon vinegar with 3/4 cup milk and allowing it to settle for 5 minutes)
• 1tbsphoney
• 2 1/2 teaspoons dry yeast half a cup mashed potato (you’ll need 1 big potato, peeled and diced, boiled until very soft in 1 1/2 cups water with 1/2 teaspoon salt
• 1/2 cup sour cream
• 1/2 cup butter

Potatoes mashed

1. Cook one big peeled and diced potato in one and a half cups water seasoned with 1/2 teaspoon salt until fork tender, about 20 minutes. Using a fork, mash the potato with 3 tbsp potato water until smooth. Alternatively, an immersion blender can be used. Fill a 1/2 cup measure halfway with the mashed potato mixture.

Yeast Concoction

1. Mix the mashed potatoes (1/2 cup) with the buttermilk (3/4 cup) until well combined. Allow mixture to cool until it is warm, not hot
2. Into the warm to lukewarm potato buttermilk mixture, whisk in 1 tablespoon honey, one package dry yeast (approximately 2 teaspoons 1/2 teaspoon), and the flour until well combined (1 tbsp). Allow for 5-8 minutes of resting time after whisking well. until the surface of the liquid becomes frothy

Dough made with Yeast and Potatoes

1. To prepare the dough, measure flour (3 cups) into the bowl of your stand mixer, add in salt (1/4 teaspoon) and freshly ground black pepper (1/8 teaspoon), and put it aside. Make a well in the flour and pour in the yeast mixture. Add the eggs (2 eggs), softened butter (5 tbsps), and salt to taste. Stir with a wooden spoon until everything is well-combined (30 seconds)
2. Use an electric mixer fitted with a hook attachment to knead the yeast dough for 8 minutes or until it is soft and elastic. The dough may be moistened with up to 1/4 cup flour, which can be added in tablespoons at a time. Make a ball out of the dough by placing it on a work area that has been lightly dusted. Let it rest for 30 seconds to 1 minute before rolling it up.

1. Return the dough ball to a lightly oiled mixing basin, cover, and set aside for 1 hour in a warm area. See the note for instructions on how to allow it to rise in the oven. As soon as the dough has doubled in size, flip the bowl onto a lightly floured parchment sheet or silicone mat.

PRESS THE HAMBURGER BUNS INTO SHAPE

1. Make a weighted dough ball and split it into equal-sized halves. If you want smaller buns, divide the dough into 8-9 pieces, or even more if you want more. RECOMMENDATIONS: This recipe makes approximately 8-9 normal size hamburger buns or 16-18 smaller slider buns. Each piece of dough should be formed into a ball. Transfer to a baking sheet that has been lined with parchment paper or a silicone mat. Allow the buns to rise for 45 minutes, covered with a kitchen towel. Preheat the oven to 375 degrees Fahrenheit and then brush with an egg wash. Sprinkle poppy seeds, sesame seeds, and salt on top if you’re using a topping, or keep it simple.

1. 1 egg and 1 cup of water are whisked together (1tbsp). Then, using an egg wash, brush the rising buns. Avoid using an excessive quantity of egg wash, since it will drop down the sides of the pan and create pools of egg wash, which will subsequently bake into scrambled eggs in the oven.

1. If you’re using a topping, sprinkle poppy seeds, sesame seeds, and salt over the buns after they’ve been washed with egg wash, or leave them plain. TIP: Don’t have an additional egg to make an egg wash? Use a beaten egg instead. Buns should be sprayed with water and topped with a topping of your choosing. Water will cause the topping to adhere to the buns more firmly.

PREPARE THE HAMBURGER BUNS

1. Preheat the oven to 375 degrees Fahrenheit
2. Bake in the preheated oven until golden brown, about 20 minutes. Large buns should be baked for 18-20 minutes. Cook the little buns for 15-16 minutes at 350°F. Remove the buns from the oven and place them on a baking sheet covered with a dry kitchen towel for 15 minutes. Removing the cloth and allowing it to cool fully Potato Hamburger Buns may be prepared ahead of time and frozen for up to 2 months until ready to use.

HOW TO MAKE A WARM SPOT FOR DOUGH PROOFING THAT IS FREE OF DRAFT

1. Bring 3 quarts of water to a rolling boil. Place the pot of boiling water on the lowest rack of your oven, and the bowl with the yeast dough above or on the same rack as the pot of hot water. Close the oven door and let the dough to rise according to the recipe’s instructions.

CAN I FREEZE HAMBURGER BUNS?

Yes, you may keep it frozen for up to 2 months.

CAN I USE SWEET POTATO INSTEAD OF YELLOW POTATO?

Yes, it is possible.

HOW MANY HAMBURGER BUNS THIS RECIPE MAKES?

A medium to large hamburger bun (about 8-9 in size) is produced by this recipe. PIN IT FOR LATERThis recipe was first published in 2013 and has been updated. My most recent addition to this post was on May 25th, 2019, when I included fresh step-by-step photographs, written text, and a video. This post contains Amazon affiliate links, which means that I will receive a tiny profit at no additional cost to you. I only recommend goods that I have personally tried and liked. More information regarding my affiliate policy may be found here.

Easy Potato Rolls

Preparation time: 20 minutes plus rising time 20 minutes in the oven

Makes

45 rolls of toilet paper After discovering this recipe, it quickly became a staple in my kitchen. When I have people coming, I make the dough ahead of time, and I try to save some in the refrigerator to bake for our ranch staff. It’s practically a guarantee that leftover mashed potatoes will end up in these rolls. Jessica McKinney of Belleview, Missouri, sent in this message:

Ingredients

• 2 packets (each weighing 1/4 ounce) active dry yeast
• 1-1/3 cups warm water (110° to 115°), divided
• 1 cup warm mashed potatoes (without the addition of milk or butter)
• 2/3 cup sugar
• 2/3 cup shortening
• 2 large eggs, room temperature
• 2-1/2 teaspoons salt
• 6 to 6-1/2 cups all-purpose flour
• 1 cup

Directions

1. In a small dish, combine the yeast and 2/3 cup warm water and stir well. In a large mixing basin, add the mashed potatoes, the sugar, the shortening, the eggs, the salt, the remaining 2/3 cup water, the yeast mixture, and the 2 cups flour
2. Mix well. Do not knead the dough
3. Instead, stir in just enough leftover flour to produce a soft dough. Form a ball and set it in an oiled bowl, rotating it once to grease the top of the bowl. Cover with plastic wrap and set aside in a warm place until doubled in size, about 1 hour. Divide the dough into thirds when it has been punched down. 1 part is divided and shaped into 15 balls, which are placed in a prepared 9-inch round baking pan. Cover with a kitchen towel to keep the moisture out. Repeat the process with the remaining dough. Allow the dough to rise in a warm area until it has doubled in size, about 30 minutes. Preheat the oven to 375 degrees. Bake the rolls for 20-25 minutes, or until they are golden brown. Remove the pans from the oven and place them on wire racks. Serve when still heated.

Nutrition Facts

1 roll has 106 calories, 3 grams of fat (1 gram of saturated fat), 8 milligrams of cholesterol, 136 milligrams of sodium, 17 grams of carbohydrates (3 grams of sugars, 1 gram of fiber), and 2 grams of protein.

Dinner Potato Rolls {Soft & Fluffy}

My family is a carbohydrate-obsessed bunch, and the dinner rolls are usually the first thing to disappear at each meal, whether it’s a holiday meal or not. This is especially true when there are potato rolls on the menu to be had. The addition of mashed potatoes makes the rolls much softer and fluffier. I put some honey butter on top of them, and they vanish as though by magic. Megan Keno is a model and actress.

A Flexible Side Dish

Due to the fact that I’m frequently cooking mashed potatoes for large family feasts, I just prepare a small amount extra to use in these dinner rolls. If you’re looking to vary things up, they’re also delicious with sweet potatoes! The following recipe is a nice one to keep in your back pocket if you are new to bread baking or don’t bake very frequently.

Because of the mashed potatoes, the dough is quite forgiving, so don’t worry if you over- or under-knead the dough a little bit. If you don’t have any leftover mashed potatoes to use for this recipe, try one of these alternatives:

• Perfect Mashed Potatoes
• Slow Cooker Mashed Potatoes
• Pressure Cooker Garlic Mashed Potatoes (you can omit the garlic if you don’t want the garlic flavor in your dinner rolls)
• Perfect Mashed Potatoes (you can omit the garlic if you don’t want the garlic flavor in your dinner rolls)
• Perfect Mashed Potatoes

Megan Keno is a model and actress.

What to Do With Leftover Rolls

If you find yourself with any leftover rolls after your holiday feast, put them to good use the next day by making mini-sandwich sliders! Make croutons, French toast casserole, or a hearty bowl of soup with them, such as panade (bread soup). You may also freeze the remaining rolls for up to a month if you have any left over. Simply wrap them in a double layer of aluminum foil and place them in a freezer zip-lock bag to keep them frozen. Allow them to defrost on the counter before warming them in a low oven.

More Ideas for the Bread Basket

• Dinner rolls that may be made ahead of time
• Parker House rolls
• Cheese biscuits
• Irish soda bread
• Homemade light rye bread

If you are not cooking mashed potatoes for your dinner, bake or boil one big (12 ounce) russet potato to use in this recipe if you are not already doing so. I normally prepare this dish using unseasoned mashed potatoes that haven’t been blended with butter or dairy, but I’ve also used leftover seasoned mashed potatoes in this recipe as well. It is possible that you will need to add a little additional flour to your seasoned mashed potatoes. The following are the rolls:

• 2 1/4 teaspoon (1 packet) active-dry or instantyeast
• 1 teaspoon plus 1/3 cup sugar, divided
• 1cupmashed potatoes
• 1/4 cupmilk
• 6 tablespoons salted butter, heated and cooled
• 2 big eggs
• 2 1/2 teaspoons chopped fresh rosemary
• 1 1/2 teaspoons salt
• 4 1/2 to 5 cups all-purpose flour

To make the honey butter topping, combine the following ingredients:

• A quarter-cup of salted butter at room temperature
• Two teaspoons of honey

1. Proof the yeast: In the bowl of a stand mixer fitted with a paddle attachment, combine the water, the yeast, and 1 teaspoon of the sugar until well combined. Set aside for approximately 5 minutes, or until the mixture appears to be bubbling. Alternatively, if the mixture does not begin to bubble, it is likely that the yeast has expired and it is advisable to start anew with fresh yeast. To make the dough, combine the following ingredients: Into the mixing bowl with the yeast mixture, add the rest of the sugar and the mashed potatoes. Stir well with a spatula to include the milk, butter, eggs, rosemary, and salt. 4 1/2 cups of flour should be added at this point, and the mixture should be shaggy. Make the dough by kneading it: On medium-low speed (or on the counter if kneading by hand), knead the dough for 5 to 7 minutes, or until it’s smooth, forms a ball around the dough hook, and begins to pull away from the edges of the bowl (it’s okay if some of the dough adheres to the bottom of the bowl at this point). Continue to work in a little amount of additional flour, 2 tablespoons at a time, until the dough is no longer adhering to the sides after a few minutes. Allowing the dough to rise: Spread or roll out the dough in a lightly oiled basin, cover with plastic wrap, and set aside somewhere warm for approximately 1 hour, or until the dough has doubled in size
2. Form the dough into rolls in the following ways: Prepare a 13×9-inch baking pan by lining it with parchment paper and gently greasing the paper. Turn the dough out onto a lightly floured board and cut it into 16 to 20 pieces that are equal in size. Using your hands, roll the dough into tiny balls and set them in the baking dish seam side down. Megan Keno
3. Cover the rolls and allow them and rise for approximately 1 hour, or until they are puffed and nearly twice in size: Preheat the oven to 350 degrees Fahrenheit about 15 minutes before the rolls are to be baked. The rolls should be baked for 20 to 25 minutes, or until the rolls are golden brown on top and a digital instant-read thermometer reads 200 degrees Fahrenheit on the interior when checked. Honey butter should be brushed onto the rolls: To make the sauce, place 1/4 cup room temperature butter and 2 teaspoons honey in a small dish and whisk until smooth. Sprinkle salt on top of the cooked buns after they have been brushed with the mixture. Allow for a little cooling period before serving. Megan Keno is a young woman that lives in the United States.

Nutrition Facts(per serving)
206	Calories
7g	Fat
31g	Carbs
4g	Protein

Display the Complete Nutrition Label Hide the entire nutrition label

Nutrition Facts
Servings: 16 to 20
Amount per serving
Calories	206
% Daily Value*
Total Fat7g	9%
Saturated Fat 4g	20%
Cholesterol34mg	11%
Sodium249mg	11%
Total Carbohydrate31g	11%
Dietary Fiber 1g	4%
Total Sugars 5g
Protein4g
Vitamin C 1mg	6%
Calcium 16mg	1%
Iron 2mg	9%
Potassium 86mg	2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

The nutritional information has been estimated using an ingredient database and should be regarded as an educated guess at best. When there are numerous ingredient alternatives mentioned, the first one listed is used to compute the nutritional value. There are no garnishes or extra ingredients listed in this recipe.

Potato Rolls Recipe

• Peeled and cut into 1-inch pieces 1 medium Yukon Gold or russet potato (about 6 ounces), peeled and cut into 1-inch pieces 1 teaspoon active dry yeast
• 1 teaspoon sugar 1/4 cup granulated sugar
• 14 cup/57 grams unsalted butter (1/2 stick), heated and chilled, with additional for greasing
• 4 teaspoons granulated sugar
• 34 teaspoon kosher salt
• 1 big egg, at room temperature 1 and a half cups/320 grams all-purpose flour, plus more flour for dusting
• Olive oil was used to grease the bowl.

Preparation

1. Fill a medium-sized pot or saucepan halfway with water and add the potato. Over high heat, bring the water to a boil, and cook until the potato pieces are fork-tender, about 10 to 15 minutes total. Transfer the potato to a bowl using a slotted spoon, then mash it thoroughly with a fork until it is smooth. Measure out 2/3 cup/130 grams of mashed potato and set it aside until it has cooled down a little bit. Measure 1/2 cup/120 milliliters of the potato boiling liquid and pour it to a large bowl. Allow the water to cool to approximately 100 degrees
2. Sprinkle the yeast and 1 teaspoon sugar over the top of the potato cooking liquid that has been set aside. Let sit until the yeast is activated and foamy, 5 to 10 minutes
3. sAdd the remaining 3 teaspoons sugar, the reserved mashed potato, and the butter, egg and salt to the bowl. Using a whisk, mix all of the ingredients. Add the flour and mix to blend. When you first make the dough, it will be shaggy, but it will come together eventually. Turn the shaggy dough out onto a surface and knead until the dough is smooth and slightly sticky, about 5 minutes
4. sPlace the dough into a clean, oiled bowl and massage the surface of the dough with a touch of oil. Cover with plastic wrap or a kitchen towel and let rise in a warm area until doubled in size, 1 to 2 hours
5. Butter an 8-inch square metal baking pan. Turn the dough out onto a work surface, and cut into 9 even pieces (approximately 75 grams each) (about 75 grams each). Fold the edges of each piece of dough toward the center and pinch together the edges. Place each ball, seam side down on a surface, then cup your hand over the dough and use the surface and your hand to roll the dough into a tight ball. Use a very light dusting of flour, if necessary, to keep the dough from sticking
6. Place the dough balls into the prepared pan, cover, and let rise in a warm place until the dough balls are puffy and touching one another and almost doubled in size, about 1 hour
7. Heat oven to 350 degrees with a rack set in the center. Bake the rolls until golden brown and cooked through, about 20 to 25 minutes. Let rolls cool in the pan for about 5 minutes before serving. These rolls will keep for a day or two in an airtight container at room temperature. Rewarm before serving, if desired

Potato Buns

The finest hamburger buns are made of soft and fluffy potato buns. Recipe below. Serve as buns for a variety of dishes such as cheeseburgers, pulled pork sandwiches, chicken parmesan sandwiches, and more!

What ingredients do I need?

• 1/2 cup minced/mashed potato (russet, golden, or red)
• 1/4 cup melted butter
• 2 teaspoons active dry yeast
• 1 cup whole milk, heated at around 80 degrees
• 1 teaspoon salt
• 1 tablespoon sugar
• 3 cups all-purpose flour
• 1 egg plus 1 teaspoon water

What tools to do I need to make homemade buns?

• Grated potatoes may be made in the microwave by cooking a medium-sized russet potato for roughly 2 minutes on the potato setting in the microwave. Potatoes should be peeled and grated after they have been thoroughly cooked
• Around half a cup of potato should be obtained this way. If you aren’t planning on using a stand mixer, a bowl will enough for mixing. Potato buns are being baked on a baking pan. a cooling rack for removing the buns from the oven when they have finished baking
• Measuring cups and spoons
• You may use a machine to knead your dough, or you can do it by hand. a pastry sheet– a generously floured surface that will make it simple to mold the buns

The ingredients mentioned above will make it easier to prepare this dish, but they are not all necessary. Make use of your imagination to make do with what you’ve got. You may use your hands to knead the dough instead of a stand mixer if you like.

How do I make homemade potato buns?

Step 1: Place heated minced or mashed potatoes in the bowl of a stand mixer fitted with the paddle attachment. Combine the softened butter, warm milk, yeast, sugar, and salt in a large mixing bowl. Beginning on low speed, begin incorporating the flour into the wet ingredients for around 10 minutes, or until you have a soft round ball of dough. Transfer the dough to a lightly oiled mixing basin and cover with plastic wrap or a clean kitchen towel to rest for 30 minutes. Allow the dough to rise for approximately 1 1/2 hours, or until it has doubled in size.

Divide the dough into 8 equal-sized smooth round balls and roll them out on a lightly floured clean board.

Preheat the oven to 375 degrees Fahrenheit.

Egg wash should be used to brush the tops of the buns. Placing the buns in the oven and baking for approximately 15 minutes, or until the tops are brown. Remove the buns from the oven and set them on a cooling rack to cool. Enjoy!

Here are some of my favorite bread recipes for you to try next!

• These Buttermilk Rolls are the finest buttermilk rolls ever because they are warm, soft, and fluffy, with a golden outside crust that makes them stand out from the crowd. Cooking Fresh Homemade English Muffins– Homemade English muffins are not only tasty, but they are also shockingly simple to make! Hot muffins can be served with butter and jelly, or muffins can be used to make great breakfast sandwiches. Squaw Bread– There’s something about squaw bread that truly gets my taste buds tingling! Because it’s sweet, hearty, chewy, and soft, I’d say go for it. Sweet Hawaiian Rolls– Homemade Sweet Hawaiian Rolls that are inspired by the Kings Hawaiian Sweet Rolls franchise. Pineapple juice and brown sugar are the primary components that contribute to the delicious flavor of these sweet buns. This SUPER EASY and DELICIOUS grilled flatbread is the perfect bread for summer days when you don’t want to heat up your house by cooking inside.

What should I make with these delicious buns?

• I like to have my favorite BBQ Burger with Potato Chips, Bacon Cheeseburger, Oven Fried Chicken Sandwiches with Spicy Pickle Mayonnaise, Oven BBQ Pulled Pork, Chicken Parmesan Sandwich, and a variety of other foods.

Can I make this recipe ahead of time or freeze the leftover buns?

These buns can keep for up to 4 days if kept in an airtight container or bag on the counter. It is possible to store these buns for up to 3 months at a time; when you are ready to serve them, simply take them out of the freezer and allow them to come to room temperature before serving.

Potato Buns

Preparation time: 3 hours Cooking Time: 15 minutes 3 hours and 15 minutes in total

• 1/2 cup minced or mashed potato
• 1/4 cup melted butter
• 2 teaspoons active dry yeast
• 1 cup whole milk
• 1 teaspoon salt
• 1 tablespoon sugar
• 3 cups all-purpose flour
• 1 egg

• In the bowl of your stand mixer, add heated minced or mashed potatoes and blend until smooth. Combine melted butter, warm milk, yeast, sugar, and salt in a large mixing bowl. Mix the flour and wet ingredients on a low speed for about 10 minutes, or until you have a soft round ball of dough to your liking (around 20 minutes). Transfer the dough to a lightly oiled mixing basin and cover with plastic wrap or a clean kitchen towel to rest for 30 minutes. Allow the dough to rise for approximately 1 1/2 hours, or until it has doubled in size. Prepare a baking sheet by lining it with parchment paper. Divide the dough into 8 equal-sized smooth round balls and roll them out on a lightly floured clean board. Afterward, transfer the dough to a baking sheet and cover it with a clean cloth, allowing it to rise for another hour or two until it has doubled in size. Preheat the oven to 375 degrees Fahrenheit. Using a small mixing dish, whisk together an egg and a teaspoon of water until well combined. Egg wash should be used to brush the tops of the buns. Placing the buns in the oven and baking for approximately 15 minutes, or until the tops are brown. Remove the buns from the oven and set them on a cooling rack to cool. Enjoy

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