Potato buns

These buns are perfect for any meal. Made of yeast dough but not typical because of potatoes’ addition which give subtle taste. The skin outside is dainty, the dough inside light like air. Buns are not very sweet (you can add more sugar) but soft and fluffy. Enjoy!


16 buns



  • 3 ¼ cup (500 g) flour
  • 1 package (7 g) active dry yeast
  • 2 tablespoon sugar
  • 1 teaspoon salt
  • 1 egg
  • ¾ cup + 2 tablespoon milk
  • ¼ cup butter melted
  • ½ pound (1-2 pieces ) cooked and mashed potatoes
  • 1 tablespoon oil


  • 1 egg yolk
  • 1 tablespoon water
  • flour to dust



In a small bowl combine cooked, mashed potatoes with oil. In a large mixing bowl combine flour, sugar, salt and yeast. Add egg, warmed milk and melted butter. Mix until combined. Stir in potato puree.  Beat with an electric mixer fitted with dough hook to make smooth and elastic dough. Place in a lightly greased large bowl and cover. Let rise in a warm place until double in size (about 1-1,5 hours).  

Punch dough down. Turn out onto a lightly floured surface. Divide dough in half. Divide each portion of dough into eight pieces. Shape each portion into a round ball. Grease and line a 13x9x2 inch pan. Place balls tightly in prepared pan (each ball should touch the next one). Let balls rest in a warm place for 20 minutes. Preheat oven to 400 °F (200°C).In a small bowl whisk together egg yolk and water. Brush buns with this mixture and carefully dust with flour. Bake for 15 minutes or until sound hollow when lightly tapped.




Category: Breads.

Tag: potato, yeast.

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