Potato Rolls

A close-up shot of potato buns on a baking sheet.

4 from 3 votes

These Homemade Potato Buns take burger night to the next level, and bake up pillowy soft on the inside, with a gorgeous golden exterior.

Prep Time45

Cook Time22

First and Second Rise Time2 30

Total Time3 37

Course: Sandwich, Side Dish

Cuisine: American

Keyword: Potato Rolls

Servings:

Calories: 308kcal

Author: Kelly Anthony

Ingredients

½ pound Russet potatoes, peeled and cubed
¼ cup room temperature unsalted butter
3 cups all-purpose flour
¼ cup dry buttermilk powder
¼ cup granulated sugar
2 teaspoons rapid rise (or instant) yeast
1 ½ teaspoon salt
2 large eggs (you will need one for the dough and one for the egg wash)

Instructions

Add the cubed potatoes and about 1-½ cups of water to a medium-sized saucepan and bring to a boil. Cook for about 10 minutes, until the potatoes are fork tender.
Scoop out the potatoes with a slotted spoon and transfer them the bowl of a stand mixer fitted with a paddle attachment. Set the saucepan with the water aside to slightly cool. Do not discard.
Add the butter to the potatoes and mix on low until the potatoes appear mashed.
Once the potato water cools down to lukewarm, add 1 cup of the water to the bowl and discard the rest. Then, add the flour, buttermilk powder, sugar, yeast, salt, and 1 egg. Mix on low until combined.
Switch out the paddle attachment for the dough hook and mix on low for about 1 minute, then, increase the speed to medium (#6 on Kitchenaid stand mixer) and knead for 8 minutes.
Once the dough has finished kneading (it will soft and somewhat tacky), use floured hands to form it into a ball and transfer it to a large, greased bowl. Cover loosely with plastic wrap and allow to proof in a warm place for about 1 hour, or until is has almost doubled in size.
On a floured work surface, divide it into 8 equal pieces and roll each piece into balls.
Transfer them to a baking sheet lined with parchment paper, spacing them about 2 to 3 inches apart, and press down on the tops to gently flatten.
Cover and allow to rise in a warm place for about 45-60 minutes more, or until the buns have almost doubled in size. Toward the end of the rising time, preheat the oven to 350°F.
In a small bowl, whisk together 1 egg and 2 tablespoons of water. Brush the tops of the buns with the egg wash and bake for 18-22 minutes, until golden in color.
Remove from the oven and allow to cool on a rack for 10-15 minutes. Then, serve and enjoy!

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