Potato Green Onion Bread Recipe

Prepare potatoes

If you haven't already, cook a medium potato (or use leftover mashed potato) until tender. Mash until smooth. Measure 1 cup of warm mashed potato. The potato should be warm but not hot so it doesn't kill the yeast.

Bloom yeast

In a large mixing bowl, combine warm water (1 1/2 cups, about 110°F/43°C), sugar (1 tbsp) and instant yeast (2 1/4 tsp). Stir briefly and let sit 3–5 minutes until the mixture becomes foamy. If it doesn't foam, the yeast may be inactive — start with fresh yeast.

Mix wet ingredients

To the foamy yeast mixture add the warm mashed potato (1 cup) and melted butter (2 tbsp). Stir to combine until mostly smooth.

Add dry ingredients

Stir in salt (1 1/2 tsp) and 3 cups of the all-purpose flour (reserve the remaining 1.5 cups). Mix with a wooden spoon or dough hook on low until a shaggy dough forms.

Knead

Turn the dough out onto a lightly floured surface. Gradually incorporate the remaining flour as needed (up to 1.5 cups) and knead for 8–10 minutes until the dough is smooth, elastic, and slightly tacky but not sticky. Alternatively, knead with a stand mixer fitted with a dough hook on medium speed for 6–8 minutes.

First rise

Place the dough in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled in size, about 1 to 1 hour (time will vary with temperature).

Prepare scallions

While the dough rises, thinly slice 3 green onions (white and green parts) and mince 2 tbsp fresh chives if using. Pat the sliced scallions dry on a paper towel if they are very moist.

Deflate and incorporate onions

After the first rise, punch down the dough to release gas. Turn it out onto a lightly floured surface. Flatten gently into a rectangle about 10x8 inches. Sprinkle the sliced green onions and minced chives evenly over the dough. Fold the dough over the onions and gently knead 8–10 turns to distribute the onions evenly without breaking the dough apart. If you prefer larger pockets of onion, fold fewer times.

Shape loaf or rolls

For a single loaf: shape the dough into a tight log and place seam-side down into a greased 9x5-inch loaf pan. For smaller loaves or rolls: divide into 8–12 equal pieces, shape into rounds or rolls, and place on a parchment-lined baking sheet or into a greased baking pan, leaving space for rise.

Second rise

Cover the shaped loaf or rolls loosely with plastic wrap or a damp towel and let rise until puffy and nearly doubled, about 30–45 minutes (less for rolls). Meanwhile, preheat the oven to 375°F (190°C) during the last 15 minutes of rising.

Egg wash (optional) and topping

If you want a shiny, golden crust, beat 1 egg with 1 tsp water. Lightly brush the top of the risen loaf or rolls with the egg wash. Alternatively, brush with 1 tbsp melted butter for a softer crust. Sprinkle coarse salt or flaky sea salt (about 1 tsp) evenly over the top.

Bake

Bake in the preheated 375°F (190°C) oven. For a 9x5-inch loaf, bake 30–35 minutes until the crust is golden brown and an instant-read thermometer inserted into the center reads 190–200°F (88–93°C). For rolls, bake 18–22 minutes until golden and cooked through.

Cool and finish

Remove bread from the oven and immediately brush with the remaining melted butter (if using) for added flavor and sheen. Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing (at least 30–45 minutes). Rolls can cool on the rack for 15–20 minutes.