These buns are next level. The secret? Potato. It keeps them soft, gives 'em a bit of sweetness, and helps them stay fresh longer, not that they’ll last. They’re light, fluffy, and perfect for burgers, sandwiches, or just straight out of the oven with a bit of butter. It’s a simple dough, but the mash makes all the difference.
Category
Lunch
Servings
8
Prep time
2.30 minutes
Cook time
40 minutes
These buns are next level. The secret? Potato. It keeps them soft, gives 'em a bit of sweetness, and helps them stay fresh longer, not that they’ll last. They’re light, fluffy, and perfect for burgers, sandwiches, or just straight out of the oven with a bit of butter. It’s a simple dough, but the mash makes all the difference.
Ingredients
- 2 brushed potatoes (Sebago, Dutch cream, Russet, Maris Piper), peeled, chopped
- 1 cup (250ml) buttermilk, warmed
- 7g packet (2½ tsp) dried yeast
- ¼ cup (55g) caster sugar
- 80g unsalted butter, diced, at room temperature
- 2 eggs
- 3⅓ cups (500g) bread flour
- 1 tsp salt
Directions
Place the potatoes in a saucepan of salted water. Bring to a boil over medium-high heat, cook for 12-15 minutes until fork tender.
- Drain potatoes and let them steam in the colander for a couple of minutes to remove excess water.
- Mash the potatoes in a medium bowl using a hand masher or potato ricer and set aside 1 cup worth.
- Mix the milk, yeast and 1 tbsp of the sugar in the bowl of a stand mixer and let sit for 10 minutes, until it becomes foamy.
- Add remaining sugar, butter, 1 egg, half the flour, warm mashed potato and salt and fit the dough hook attachment.
- Mix on low speed until a shaggy dough forms, then add the remaining flour. Increase the speed to medium, and mix for 5 minutes, until the dough is pulling away cleanly from the sides of the bowl.
- Place dough in a lightly oiled bowl, cover with plastic wrap and let rise in a warm, draft free place for 1-1½ hours until doubled in size.
- Punch dough down and transfer to a lightly floured bench, divide into 8 equal pieces.
- Shape each piece into a tight ball and place on a large oven tray lined with baking paper, 5cm apart from each other.
- Cover loosely again with a clean tea towel or oiled cling wrap and place in a warm place until risen again about 50% (approximately 30 minutes).
- Preheat oven to 190°C fan forced (375°F).
- Whisk remaining egg and brush tops of rolls lightly.
- Bake for 15-18 minutes, or until light golden. Cool on the tray for 15 minutes, before transferring to a wire to cool completely before slicing and using for your favourite sandwich.
Recipe notes
Can I make the dough ahead of time?
You can! Let it rise once, then pop it in the fridge overnight. Bring it back to room temp before shaping and the second rise.
My dough’s not rising – what’s going on?
Check your yeast’s still alive (should foam when mixed with warm buttermilk and sugar), and make sure the dough’s in a warm, draft-free spot
