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Author Notes: This is a simple potato bun recipe that is great for hamburger buns, hotdog buns, dinner rolls, you name it.
These also make amazing dinner rolls.
I sell these to a bar here in Seattle, WA & they use them for pulled pork sammies & po' boy sammies. They are delicious!!
These buns/rolls keep for about 3 days & refresh in the oven very nicely.
you can also freeze the unbaked dough for 1 - 2 months.
The baked rolls can be frozen, as soon as they cool, for about 1 month. —James Lowell
Makes 12 buns
grams High Gluten Bread Flour
grams Dry Active Yeast
grams Kosher Salt
grams Mashed Potato
grams Water 105f - 110f (reserve water from potatoes)
grams Butter, Softened
- First boil & mash your potatoes. You can use any kind of potato you like. I prefer Yukon gold potatoes for this recipe. You can peel them, or leave the skin on. (Save the water from boiling the potatoes!)
- While the potatoes are boiling, measure out all dry ingredients into a mixing bowl. Mix ingredients just until combined. I use a stand mixer for this dough, but if you like you can knead by hand.
- Add the potatoes & mix until just combined.
- Add eggs 1 at a time while mixer is running.
- Add water while mixer is running. Make sure the water is 105*f - 110*f. If you did not have enough water left over from boiling the potatoes, add water until you have the correct amount & temperature.
- Mix on low for about 2 minutes, then increase speed to medium until when a piece of dough is pulled from the ball, it should spring back fairly quickly. This takes about 8 - 15 minutes depending on your mixer.
- Transfer dough to a greased, covered bowl & let rise in the refrigerator until doubled in size. About 1 hour.
- Punch dough & return to the refrigerator from 4 up to 16 hours. The longer the dough is retarded in the refrigerator the yeastier & nuttier the flavor will be.
- Remove dough from refrigerator & let the dough come up to room temp. About 1.5 - 2 hours.
- Punch & reshape dough. Let the dough sit for 10 minutes.
- Pre-heat oven to 400*f.
- Portion dough into desired shape. I roll these into buns & portion them at about 130g each.
- Proof dough in a warm place, covered if possible. about 80*f-85*f. If you can't cover the dough while it proofs, mist it with a water bottle periodically to keep the dough from drying out during the proofing process.
- Bake until golden brown all around. About 12-20 minutes depending on your oven.