Learn how to make the softest fluffiest no knead potato buns recipe with detailed step by step pictures. Potato Buns recipe is beginner-friendly and fail-proof, tastes so good as a dinner roll, burger bun or simply toasted too!
Potato Buns recipe is a simple, easy no-knead bread that is super soft and fluffy. The dough for these eggless buns is made with the addition of mashed boiled potatoes and it makes the crumb super moist. It literally requires a single bowl and a spoon to make the dough, making this one of the easiest bread recipes. After the dough is proofed and is almost double in volume, just fold the dough a few times and that is it – the bread is ready to be baked. It is kind of rustic in the process but the result puts any commercial bread to shame for it is insanely tasty and can be enjoyed just plain toasted or as it is!
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Ingredients
Mashed Potato is the main ingredient that makes the potato bun recipe super moist and soft. Simply boil or pressure cook the potatoes until soft, remove the skin and mash until soft.
All-Purpose Flour is one of the other main ingredients and while it can be substituted with 50% whole wheat flour, using all purpose flour gives a bit more softness and a brighter color.
Milk is one of the liquid ingredients used while making the dough. For a vegan version, it can be replaced with water too.
Active Instant Dry Yeast is the raising agent used in this recipe, and I prefer proofing the yeast until it is frothy before making the dough to get sure shot results.
For full list of ingredients and exact measurements, check the recipe below.
Step by Step Instructions
In a bowl add ⅓ cup warm water with 1 teaspoon Active Instant Dry Yeast and 1 tablespoon Sugar. Mix well and set aside for 4-5 minutes until the mixture is frothy.
In a large mixing bowl add ½ cup boiled mashed potatoes along with ½ cup milk. Beat it well together until the mixture is thick and creamy.
Now add 2 cups All Purpose Flour and ½ teaspoon Salt. Mix it roughly.
Next add the frothy yeast mixture and 1 tablespoon oil.
Mix it roughly until there are no dry patches.
Knead the dough for 2-3 minutes until it is smooth and start folding the dough into an envelop. Fold the dough to ⅓rd on one side and then fold it to ⅓rd from the other side too. Rotate it around and repeat the same process. Add approx. 1 tablespoon oil as needed while kneading & folding.
The dough should be smooth and elastic without any cracks. Grease the bowl & the dough with little oil and cover the bowl with cling wrap or a kitchen towel.
Leave it in a warm place for 1 hour or so until the dough has doubled up in volume.
Gently punch down the dough and fold/knead again for 2-3 minutes.
Cut the dough into 8 equal sized pieces (roughly about the same size) using a sharp knife.
Grease and line a 10” round baking tray with baking sheet. Roll each piece of dough into smooth ball and clinch the ends tightly. Place them 2” apart in the baking tray.
Cover with kitchen towel or cling wrap and leave in a warm place for 30-45 minutes or until the dough has doubled up in volume again. In the last 10 minutes of proofing time, preheat the oven at 180°C for 10 minutes.
Brush the proofed buns with milk to prevent them from drying during baking.
Bake in a preheated oven for 20-25 minutes until the buns are golden brown. Remove from oven and brush the top with melted butter/oil. Let it rest for 5 minutes before inverting onto a wire rack to cool down.
Recipe Notes
- If the buns are getting browned too quickly, cover the top with aluminum foil.
- To get even browning on top, brush with milk or butter and bake on toast mode for 5 extra minutes.
- Brushing the buns with melted butter/oil after removing from oven makes them soft & moist on cooling down.
Top Tip
With active instant dry yeast, there is no need to proof it separately but I still prefer to do it that way so that it is fool-proof & the dough will surely double up in volume. Yeast and salt or oil sometimes react badly, resulting a flat dough and that can also be avoided proactively by proofing yeast separately.
Oil based bakes result it moist, softer results easily and have better shelf life too, but brushing the baked buns one last time with melted butter gives a heady aroma to the buns while making them much softer.
Kneading is not necessary for the potato bun dough, but just folding the dough in envelopes repeatedly for a few times improves the quality of the dough and ensures tall, fluffy buns.
Do not be tempted to add more flour or oil if the dough is slightly sticky while handling. Keep folding the dough and it will tighten up.
Substitutions & Variations
Milk is optional in this recipe and can be replaced with water or vegan milk if preferred.
The all-purpose flour can be replaced with 50% whole wheat flour, however there can be slight color & texture change.
Storage & Serving Suggestions
Potato Buns can be served alongside any soups or as dinner rolls and can work pretty neatly to make small burgers or sandwiches too. I just enjoy them toasted with a hot cup of coffee or tea too. The buns have a good shelf life and can be left at room temperature for 3-4 days and for prolonged shelf-life, keep them refrigerated in an airtight container. Wrap the potato bun in cling film and freeze them if needed, thaw overnight in fridge and use as needed.
I would be delighted to know if you have tried this recipe, don’t forget to provide your rating for this recipe and do share your comments below. If you have any questions, you can always e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
📖 Recipe
Potato Buns | No knead Potato Buns Recipe
Equipment
- OTG
- Mixing Bowl
- 10" Round Baking Pan
- Parchment Paper/Baking Sheet
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- ½ cup Potatoes Boiled & Mashed
- 2 cups All Purpose Flour
- ½ cup Milk
- ⅓ cup Warm Water
- 1 tablespoon Sugar
- 1 teaspoon Active Instant Dry Yeast
- ½ teaspoon Salt
- 2 tablespoon Oil
- 1 teaspoon Butter optional
Instructions
- In a bowl add ⅓ cup warm water with 1 teaspoon Active Instant Dry Yeast and 1 tablespoon Sugar. Mix well and set aside for 4-5 minutes until the mixture is frothy.
- In a large mixing bowl add ½ cup boiled mashed potatoes along with ½ cup milk. Beat it well together until the mixture is thick and creamy.
- Now add 2 cups All Purpose Flour and ½ teaspoon Salt. Mix it roughly.
- Next add the frothy yeast mixture and 1 tablespoon oil.
- Mix it roughly until there are no dry patches.
- Knead the dough for 2-3 minutes until it is smooth and start folding the dough into an envelop. Fold the dough to ⅓rd on one side and then fold it to ⅓rd from the other side too. Rotate it around and repeat the same process. Add approx. 1 tablespoon oil as needed while kneading & folding.
- The dough should be smooth and elastic without any cracks. Grease the bowl & the dough with little oil and cover the bowl with cling wrap or a kitchen towel.
- Leave it in a warm place for 1 hour or so until the dough has doubled up in volume.
- Gently punch down the dough and fold/knead again for 2-3 minutes.
- Cut the dough into 8 equal sized pieces (roughly about the same size) using a sharp knife.
- Grease and line a 10” round baking tray with baking sheet. Roll each piece of dough into smooth ball and clinch the ends tightly. Place them 2” apart in the baking tray.
- Cover with kitchen towel or cling wrap and leave in a warm place for 30-45 minutes or until the dough has doubled up in volume again. In the last 10 minutes of proofing time, preheat the oven at 180°C for 10 minutes.
- Brush the proofed buns with milk to prevent them from drying during baking.
- Bake in a preheated oven for 20-25 minutes until the buns are golden brown. Remove from oven and brush the top with melted butter/oil. Let it rest for 5 minutes before inverting onto a wire rack to cool down.
Notes
- If the buns are getting browned too quickly, cover the top with aluminum foil.
- To get even browning on top, brush with milk or butter and bake on toast mode for 5 extra minutes.
- Brushing the buns with melter butter/oil after removing from oven makes them soft & moist on cooling down.
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