Discover the secret to the softest, fluffiest potato buns ever! This easy recipe delivers bakery-quality buns that are perfect for any occasion. Say goodbye to store-bought and hello to homemade deliciousness!
Add the cubed potatoes to a pot, cover them with water, and boil for 15 minutes.
Mash the potatoes in the bowl of your stand mixer. Add the butter and mix it in.
Put the whisk on your stand mixer and run it on two until the potatoes resemble a paste.
While mixing, add the whole milk and the egg. When it’s mixed in, stop the mixer.
Change to the dough hook.
Add the salt, the granulated sugar, the instant yeast, and the flour.
Start the mixer on 1, and when it’s more mixed in, go to 2.
Mix for 5 to 8 minutes until the dough lets go of the sides, but not the bottom of the bowl.
Move the dough to your unfloured counter. Pull the dough over the counter using your scraper. Use the other hand to help guide the dough. You don’t necessarily need to touch the dough much.
First rise
Once you have a nice ball, cover it with plastic wrap sprayed with baking spray, or a wet kitchen towel will do as well.
Leave it to rest and grow for 30 minutes.
Divide and shape
Measure the dough and calculate the size of 8 pieces. It should be around 120 grams/4 and a quarter ounces.
Divide the dough into 8 pieces. Using your scraper, make each dough piece into a ball.
Add the buns to a baking sheet lined with parchment paper. Put some oil on your hands, and press the buns flat.
Second rise
Cover the buns and let them rise for 30 minutes.
While the dough is rising, heat your oven to 180°C/350°F with the fan on.
Bake
When the buns are finished proofing, brush them with egg yolk. Top them with seeds of your choice.
Put them in the oven and bake for 18 minutes. Take them out.
Let them cool for at least 30 minutes. The carry-over heat finishes the baking.