Potato Bun Recipe

Cook and mash potatoes

Peel and cut 10–12 oz (about 300 g) potatoes into even chunks. Boil in salted water until fork-tender, about 12–15 minutes. Drain well and return to the hot pot for 1–2 minutes to dry out. Mash until smooth and let cool to lukewarm (about 1.5 cups mashed). Measure 1.5 cups for the dough.

Combine the warm milk (from ingredients: 1 cup warmed to 100–110°F / 38–43°C) and the 3 tablespoons warm milk (if using for dissolving sugar/yeast you may combine into one cup) with 1 tablespoon of the sugar from the dough section (reserve remaining sugar). Sprinkle 2 tsp instant yeast over the milk mixture and let sit 5–8 minutes until foamy. If it does not foam, yeast may be inactive—start over with fresh yeast.

In the bowl of a stand mixer fitted with the dough hook (or in a large bowl by hand), combine 4 cups all-purpose flour, remaining 2 tbsp sugar, and 1 tsp salt. Add the cooled mashed potato, the foamed yeast-milk mixture, 1 large egg, and 4 tbsp softened butter cut into pieces.

Mix on low speed until ingredients come together (about 2–3 minutes). Increase speed to medium and knead 6–8 minutes until dough is smooth, slightly tacky but not sticky. If dough is very sticky, add up to 1/4 cup more flour, 1 tbsp at a time. If too dry, add 1–2 tsp warm milk.

Form dough into a ball and transfer to a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a towel and let rise in a warm draft-free place until doubled, 60–90 minutes depending on ambient temperature.

Punch down the risen dough gently to deflate. Divide dough into 12 equal pieces (for burger-size buns) or 8 pieces (for larger sandwich buns). Weigh or estimate so pieces are uniform (about 70–80 g each for 12 buns).

Round each piece into a tight ball by stretching the surface under and tucking edges underneath. Place buns seam-side down on a parchment-lined baking sheet or in a lightly greased pan, leaving 1–1.5 inches between buns.

Cover loosely with oiled plastic wrap or a damp towel and let the buns proof until puffy and nearly doubled, about 45–60 minutes.

Preheat oven to 375°F (190°C) during the last 15 minutes of proofing. If using egg wash, beat 1 egg with 1 tbsp water and brush gently over the tops of the buns just before baking. Sprinkle sesame or poppy seeds if desired.

Bake on the middle rack for 15–18 minutes, rotating the pan once halfway through, until tops are golden brown and internal temperature registers about 190–200°F (88–93°C).

Remove buns from the oven and immediately brush with 1 tbsp melted butter for a soft, glossy crust. Transfer to a wire rack to cool. Cool completely before slicing for sandwiches, or serve warm.