Recipes

Soft Potato Buns

Fluffy, slightly sweet dinner rolls enriched with mashed potato

Servings: 12
Prep Time: 30 minutes
Cook Time: 35 minutes

Ingredients

  • 120g (4 oz) potatoes, peeled and cubed
  • Dough:
    • 450g (3 ½ cups) all-purpose flour
    • 120g (½ cup) mashed potatoes
    • 2 tbsp sugar
    • 2 tbsp vegetable oil
    • 5g (1 tsp) dry yeast
    • 1 egg
    • 170g (¾ cup) milk, added gradually
    • 1 tsp salt
  • Glaze:
    • 1 egg
    • 1 tbsp milk

Notes

  • A potato ricer gives the smoothest mash, but any fine mash works
  • Proofing time may vary with room temperature; buns should almost double

Instructions

  1. Boil potatoes until tender, drain, peel and mash until very smooth. Cool to lukewarm.

  2. Mound flour on a work surface, make a well in the centre and add mashed potato, sugar, oil, yeast and egg.

  3. Mix the centre with a fork, then start adding milk a splash at a time, incorporating flour from the sides until a soft dough forms and all milk is used.

  4. Sprinkle salt over the dough and knead 5–10 min until smooth and elastic.

  5. Cover with an upturned bowl; rest 10 min.

  6. Lightly flour the surface, flatten dough into a disc and cut into 12 equal wedges.

  7. Stretch and roll each wedge into a ball, pinching the seam to seal.

  8. Arrange on an oiled, parchment-lined pan with space between. Cover and proof 40 min.

  9. Heat oven to 180°C (350°F). Beat egg with milk; brush over risen buns.

  10. Bake 35 min until deep golden. Cool slightly before serving.