Soft Potato Sandwich Buns Recipe

Prep Time 25 mins
Cook Time 18 mins
Rest Time 105 mins
Total Time 2 hrs 28 mins
Cooking Method:
Cuisine:
Courses: , ,
Difficulty: Intermediate
Cooking Temp: 180  C
Servings: 8
Best Season: All Seasons
Description

These Soft Potato Sandwich Buns are incredibly fluffy, tender, and lightly sweet, making them perfect for burgers, sliders, breakfast sandwiches, or simple buttered rolls. Made with real mashed potatoes, these buns stay moist for days and have a soft bakery-style texture that elevates any sandwich.

Ingredients
    For the Dough
  • 2½ cups all-purpose flour (sifted)
  • ¾ cup mashed potato (plain, no seasoning, warm but not hot)
  • ¼ cup milk (lukewarm)
  • 2 tbsp sugar
  • 1 tsp salt
  • 1 tsp ½ instant yeast
  • 1 large egg (room temperature)
  • 3 tbsp unsalted butter (softened)
  • 2 tbsp water (as needed, lukewarm)
    • For Brushing
  • 1 tbsp milk
  • 1 tbsp melted butter
Instructions
    Prepare the Mashed Potatoes
  1. 1
    Boil peeled potatoes until fork-tender. Drain completely and mash until smooth with no lumps. Measure the required amount and allow it to cool until warm to the touch. Avoid adding salt, butter, or milk at this stage.
    2. Activate the Yeast
  2. 2
    In a mixing bowl, combine lukewarm milk, sugar, and yeast. Stir gently and let it rest for 5–7 minutes until the mixture becomes foamy. This confirms the yeast is active and ready.
    3. Mix the Dough
  3. 3
    Add mashed potatoes, egg, softened butter, and salt to the yeast mixture. Mix until well combined. Gradually add the flour, mixing until a soft dough forms. Add water only if the dough feels dry.
    4. Knead the Dough
  4. 4
    Transfer the dough to a lightly floured surface. Knead for 8–10 minutes until smooth, elastic, and slightly tacky but not sticky. The dough should spring back when gently pressed.
    5. First Rise
  5. 5
    Place the dough in a lightly greased bowl and cover with a clean kitchen towel. Let it rise in a warm place for about 1 to 1½ hours, or until doubled in size.
    6. Shape the Buns
  6. 6
    Punch down the dough gently to release air. Divide into 8 equal portions. Shape each piece into a smooth ball by tucking the edges underneath. Place them on a parchment-lined baking tray, leaving space between each bun.
    7. Second Rise
  7. 7
    Cover the shaped buns loosely and let them rise again for 30–35 minutes until puffy and slightly touching each other.
    8. Bake the Buns
  8. 8
    Preheat the oven to 180°C. Brush the tops gently with milk for a soft crust. Bake for 18–20 minutes until lightly golden on top.
    9. Finish with Butter
  9. 9
    Remove from the oven and immediately brush the hot buns with melted butter. This keeps the crust soft and adds a rich flavor. Allow them to cool on a wire rack before slicing.
Note

These buns stay soft longer because of the mashed potatoes, making them ideal for meal prep.

For extra richness, replace milk with warm water and 1 tbsp milk powder.

Do not overbake; overbaking can dry out the buns.

If the dough feels sticky, resist adding too much flour—lightly oil your hands instead.

Keywords: soft bread, homemade buns, fluffy sandwich rolls, potato bread, bakery-style
Read it online: https://petitepanini.com/recipe/soft-potato-sandwich-buns-recipe/