Happy Easter Sunday guys! Hope everyone is having a fabulous one. We’re heading out for dim sum brunch with my family, but when we get home we’ll have these soft and fluffy potato buns waiting for us. Usually on Sunday I’ll share a brunch recipe, and technically I guess potato buns aren’t really a brunch food, but I hope you’ll forgive me because I couldn’t let Easter go by without making some sort of bun(ny)-type food. Plus, these buns can easily be brunch-ifed: just tuck in some soft scrambled eggs, crispy bacon, and cheese for a quick breakfast sandwich.
These potato buns were a dream to make. I love working with yeast, but for some reason I always shy away. Then when I do, I remember why I love it so much. The soft give of dough as you’re shaping it is a feeling like no other. There’s something incredibly satisfying about combining flour, salt, yeast, butter, and sugar (and potatoes!) and ending up with soft, fluffy buns.
This was my first time making potato buns and I was not disappointed. The potatoes add a gentle fluffiness that isn’t in regular bread and the added sugar gives these guys that signature potato bread taste. I boiled some potatoes and used a potato ricer for my potatoes, but you can go ahead and just mash yours. I haven’t tried this recipe out with leftover mashed potatoes, mostly because I never actually have leftover mashed potatoes, but I think they would work.
The recipe that I found for these guys have you bake them un-egg washed in a tray for more of a potato dinner roll, but I made these with the express desire to use them for sliders. I was going to scale the recipe down but Mike suggested that I make the whole recipe. It was a good call because we ended up eating quite a few just warm out of the oven. The rest are bunny-marked for some sliders and I can’t wait!
Happy Easter again! Hope yours is bun(ny)-filled.
Potato Slider Roll Recipe
slightly adapted from Food.com
yield: 24 buns
- 5 cups all purpose flour (625 g)
- 1 envelope or 2 1/4 teaspoons (7 g) active dry yeast
- 1 1/2 cups water at 105-115°F
- 1/2 cup mashed potatoes (105 g)
- 1/3 cup butter, melted (75 g)
- 1/4 cup sugar (50 g)
- 1 teaspoon salt (5.5 g)
In the bowl of a mixer, combine 2 cups of flour with the yeast.
In a small bow, mix together the water, potatoes, butter, sugar, and salt.
Add the wet mix to the flour mix. Beat with the whisk for 30 seconds on low, then for 3 minutes on high.
Switch to the dough hook and add the remaining flour, adding as needed until the dough pulls away from the sides of the bowl and forms a ball.
Place in a clean bowl and cover with plastic wrap. Refrigerate for 2 – 24 hours.
Punch the dough lightly and turn out onto a lightly floured surface. Cover and let rest for 10 minutes.
Divide the dough into 24 equal pieces and shape into balls. Gently flatten each piece of dough and shape by bringing in the edges to the centre. Place the ball, seam side down onto a parchment paper lined sheet, leaving 2 inches between. Cover and let rise in a warm spot until nearly doubled in size, about 40 minutes.
Brush tops with an egg whisked with a splash of water.
Bake at 400°F for 16 to 20 minutes or until golden brown.