Potato bun recipe made with 2 cups flour, 1 cup mashed potatoes, 1 tsp yeast, 2 tbsp butter, and ½ cup milk.
Ingredients
| Ingredient | Amount | Purpose |
|---|---|---|
| Mashed potatoes | 1 cup (about 2 small) | Adds moisture and keeps buns soft |
| All-purpose flour | 3 cups | Provides structure for the dough |
| Instant yeast | 2 tsp | Leavening agent for fluffy texture |
| Sugar | 2 tbsp | Feeds yeast and adds slight sweetness |
| Salt | 1 tsp | Balances flavor |
| Optional: milk/butter | 2 tbsp each | Enhances richness and softness |
How to Make Potato Bun Recipe
Prepare the Potatoes
Boil the potatoes until soft, then mash them until smooth. Let them cool slightly before mixing with other ingredients.
Mix the Dough
In a large bowl, combine mashed potatoes, all-purpose flour, instant yeast, sugar, and salt. Add milk or melted butter if using. Mix until a sticky dough forms.
Knead & Rest
Knead the dough on a floured surface for 5–7 minutes until smooth. Place in a greased bowl, cover, and let it rise for 1 hour until doubled in size.
Shape & Bake
Divide dough into equal portions, shape into buns, proof for 20–30 minutes, and bake at 375°F (190°C) for 18–20 minutes until golden.
Tips for Potato Bun Recipe
Use Warm Liquids
Activate the yeast with warm water or milk to ensure proper rising and soft texture.
Avoid Over-Kneading
Knead the dough just until smooth. Over-kneading can make buns dense instead of fluffy.
Proof Properly
Allow the dough to rise in a warm, draft-free environment. Proper proofing keeps buns light and airy.
Brush with Butter
After baking, brush melted butter on top for a tender crust and enhanced flavor.
Storage Matters
Store buns in an airtight container at room temperature or freeze for later use. Proper storage maintains softness.
Variations
Add a small amount of sugar or milk for extra richness or slightly sweeter buns.
Storing & Freezing Potato Bun Recipe
| Storage Method | Duration | Tips & Notes |
|---|---|---|
| Room Temperature | 2–3 days | Keep buns in an airtight container or ziplock bag to maintain softness. |
| Freezer | Up to 2 months | Wrap buns individually in plastic wrap or foil, then place in a freezer-safe bag. |
| Reheating | As needed | Warm in a preheated oven at 350°F (175°C) for 5–7 mins or microwave for 20–30 seconds. |
| Make-Ahead Dough | Refrigerate 24 hours | Allow dough to rise slowly in the fridge, then bake when ready for fresh buns. |
Proper storage ensures your homemade potato buns stay soft and fresh for every meal.
Serving Suggestions
Classic Burgers
Use these soft potato buns as burger buns. Their fluffy texture holds patties, cheese, and toppings perfectly.
Sandwich Rolls
Slice the buns horizontally and fill with deli meats, veggies, or spreads for a quick and satisfying sandwich.
Dinner Rolls
Serve warm potato buns alongside soups, stews, or pasta dishes. They make an elegant and soft dinner accompaniment.
Mini Sliders
Divide the dough into smaller portions before baking to make slider-sized buns for appetizers or party platters.
Sweet Treats
Spread jam, honey, or Nutella on warm buns for a simple sweet snack or breakfast option
Nutrition Information for Potato Bun Recipe
| Nutrient | Amount | Notes |
|---|---|---|
| Calories | 150 kcal | Moderate energy for a soft homemade bun |
| Carbohydrates | 28 g | Provides energy, mostly from flour & potato |
| Protein | 4 g | From flour and optional milk/butter |
| Fat | 3 g | Includes butter or milk if used |
| Saturated Fat | 1.5 g | Mainly from optional butter |
| Fiber | 1 g | Minimal, contributes to digestion |
| Sugar | 2 g | Naturally from potato and added sugar |
| Sodium | 180 mg | From salt in the recipe |
FAQs About Potato Bun Recipe
Q1: Can I make this potato bun recipe without kneading?
Yes! A no-knead method works, though buns may be slightly denser than traditional kneaded dough.
Q2: How long do homemade potato buns stay soft?
Stored in an airtight container, they stay soft for 2–3 days at room temperature and up to 2 months in the freezer.
Q3: Can I make these buns dairy-free?
Absolutely! Replace milk and butter with plant-based alternatives like almond milk or coconut oil.
Q4: Can I use potato flakes instead of fresh potatoes?
Instant potato flakes are fine, but fresh mashed potatoes provide the softest texture and best flavor.
Q5: Are these buns good for burgers and sandwiches?
Yes, their soft, fluffy texture makes them ideal for both burgers and sandwiches
