Potato Buns
Potato Buns
Ingredients
- 1 potato, about 200 g
- 100 g warm milk
- 30 g sugar
- 5 g active dry yeast
- 250 g all-purpose flour
- 1 teaspoon salt
- 100 g plain yogurt
- 1 egg wash, for brushing
Instructions
- 1
Peel the potato (approximately 200 g). Cut the peeled potato into pieces and place them in a pot. Add enough water to the pot to cover the potato pieces and boil until the potato is tender.
⏱️ 15 min
- 2
Once tender, drain the water and mash the boiled potato thoroughly in a bowl until smooth. Set aside to cool slightly.
⏱️ 5 min
- 3
To the mashed potato, add the warm milk, sugar, and active dry yeast. Mix these ingredients together until well combined.
⏱️ 5 min
- 4
Next, add the all-purpose flour, salt, and plain yogurt to the potato mixture. Knead the dough for 5 minutes until it is well combined and elastic.
⏱️ 5 min
- 5
Cover the dough with a clean cloth or plastic wrap and let it rise in a warm place for 1 hour, or until doubled in size.
⏱️ 60 min
- 6
Once risen, gently punch down the dough to release the air. Divide the dough into 8 equal portions.
⏱️ 5 min
- 7
Shape each portion into a smooth ball. Place the shaped dough balls on a baking sheet lined with parchment paper, leaving some space between them.
⏱️ 5 min
- 8
Cover the dough balls again and let them rise for an additional 30 minutes in a warm place.
⏱️ 30 min
- 9
Preheat your oven to 180°C (350°F). Before baking, brush the top of each risen bun with an egg wash.
⏱️ 5 min•🌡️ 180
- 10
Bake the buns in the preheated oven for 20-25 minutes, or until golden brown and cooked through.
⏱️ 25 min•🌡️ 180
Kitchen Tools
Nutrition Facts (per serving)
Potato Buns
- 1 potato, about 200 g
- 100 g warm milk
- 30 g sugar
- 5 g active dry yeast
- 250 g all-purpose flour
- 1 teaspoon salt
- 100 g plain yogurt
- 1 egg wash, for brushing
Instructions
- 1
Peel the potato (approximately 200 g). Cut the peeled potato into pieces and place them in a pot. Add enough water to the pot to cover the potato pieces and boil until the potato is tender.
⏱️ 15 min - 2
Once tender, drain the water and mash the boiled potato thoroughly in a bowl until smooth. Set aside to cool slightly.
⏱️ 5 min - 3
To the mashed potato, add the warm milk, sugar, and active dry yeast. Mix these ingredients together until well combined.
⏱️ 5 min - 4
Next, add the all-purpose flour, salt, and plain yogurt to the potato mixture. Knead the dough for 5 minutes until it is well combined and elastic.
⏱️ 5 min - 5
Cover the dough with a clean cloth or plastic wrap and let it rise in a warm place for 1 hour, or until doubled in size.
⏱️ 60 min - 6
Once risen, gently punch down the dough to release the air. Divide the dough into 8 equal portions.
⏱️ 5 min - 7
Shape each portion into a smooth ball. Place the shaped dough balls on a baking sheet lined with parchment paper, leaving some space between them.
⏱️ 5 min - 8
Cover the dough balls again and let them rise for an additional 30 minutes in a warm place.
⏱️ 30 min - 9
Preheat your oven to 180°C (350°F). Before baking, brush the top of each risen bun with an egg wash.
⏱️ 5 min•🌡️ 180 - 10
Bake the buns in the preheated oven for 20-25 minutes, or until golden brown and cooked through.
⏱️ 25 min•🌡️ 180