Martin's Potato Buns Recipe
Make Martin's Potato Buns Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Finishing
Method
Dough
- 1
Prepare potato
Cook one large russet potato until tender (baked, boiled, or microwaved). Peel and mash thoroughly until smooth. Measure 1 1/2 cups of cooled mashed potato. Potato should be warm or room temperature, not hot.
- 2
Activate yeast
In a small bowl or measuring cup, combine warm milk (about 105–115°F / 40–46°C) with 1 tablespoon of the granulated sugar from the dough ingredients and the instant yeast. Stir and let sit 5–8 minutes until foamy. (If using truly instant yeast, you may skip the foam step and combine directly with dry ingredients, but proofing ensures activity.)
- 3
Mix dry ingredients
In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl if mixing by hand), whisk together 5 cups all-purpose flour, remaining 1 tablespoon sugar, and 2 teaspoons kosher salt.
- 4
Combine wet and dry
Add the proofed yeast-and-milk mixture, the mashed potato, 2 large eggs, and 4 tablespoons of the softened butter to the dry ingredients. Start mixing on low speed to combine, then increase to medium-low. Knead in the mixer for about 6–8 minutes until the dough comes together and becomes smooth and slightly tacky. If kneading by hand, mix until a cohesive dough forms, then knead on a lightly floured surface 10–12 minutes.
- 5
Adjust and finish kneading
If the dough feels overly sticky, add up to 1/2 cup additional flour, 1 tablespoon at a time. If it feels dry, add up to 1–2 tablespoons warm milk. With 2 tablespoons butter remaining, add them during the last 2 minutes of kneading so the dough becomes glossy and elastic. The finished dough should be soft, slightly tacky, and pull into a thin windowpane without tearing easily.
- 6
First rise
Lightly oil a large bowl. Shape the dough into a ball, place in the oiled bowl, turn to coat all sides, and cover tightly with plastic wrap or a damp towel. Let rise in a warm draft-free place until doubled in size, about 60–90 minutes depending on room temperature.
Shaping & Proofing
- 7
Portion dough
Gently deflate the risen dough and turn it out onto a lightly floured surface. Divide into 12 equal portions (about 90–100 g / 3.2–3.5 oz each). Shape each portion into a smooth round by folding edges under and rolling on the work surface to create surface tension.
- 8
Second proof
Place shaped rounds on a baking sheet lined with parchment or silicone mat, spacing about 1–2 inches apart. Cover loosely with lightly oiled plastic wrap or a clean kitchen towel and let proof until puffy and nearly doubled, about 45–60 minutes.
Bake & Finish
- 9
Preheat oven and prepare egg wash
Preheat oven to 375°F (190°C). In a small bowl, whisk together 1 egg and 1 tablespoon water to make an egg wash.
- 10
Egg wash and seeds
Gently brush the top of each proofed bun with the egg wash, taking care not to deflate them. If desired, sprinkle sesame seeds evenly over the tops.
- 11
Bake
Bake in the preheated oven on the center rack for 16–20 minutes, rotating the pan halfway through, until buns are deep golden brown on top and an instant-read thermometer inserted into the center reads about 190–200°F (88–93°C).
- 12