The Softest Potato Buns (with leftover mashed potatoes or from scratch)
Soft, squishy potato buns made with mashed potatoes in the dough and finished with a honey-butter glaze.
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- •1 medium Yellow potato(optional)peeled and cut into 1/2-inch chunks (only if making mashed potatoes from scratch)
- •1-2 tsp Water(optional)for microwaving potatoes (only if making mashed potatoes from scratch)
- •1 tbsp Butter(optional)for mashed potatoes (only if making from scratch)
- •2-3 tbsp Milk(optional)cold, to thin/cool mashed potatoes (only if making from scratch)
- •1/2 cup Mashed potatoesleftover or homemade; about 1/2 cup
- •1 cup Milkroom temperature; transcript also notes 240 g
- •1 large Eggroom temperature
- •4 tbsp Buttersoftened or semi-melted; transcript also notes 56 g
- •3 tbsp Sugartranscript also notes 45 g
- •2 tsp Salttranscript also notes 12 g
- •4 cups Bread flourtranscript also notes 560 g; all-purpose flour can be used
- •2 1/4 tsp Instant yeasttranscript also notes 8 g; if using active dry yeast use 10 g (just under 1 tbsp)
- •Oilfor greasing bowl
- •3 tbsp Buttermelted, for glaze
- •1 tbsp Honeyfor glaze
- •Flaky salt(optional)for finishing
- 1
Optional (if making mashed potatoes from scratch): Peel a medium potato and cut into 1/2-inch chunks. Put in a microwave-safe bowl with 1–2 tsp water, cover tightly (plastic wrap with a vent hole or a tight plate), and microwave on high 5–6 minutes until soft; microwave longer if needed.
7 min
- 2
Optional: Carefully mash the hot potatoes. Add about 1 tbsp butter and mash until melted. Add 2–3 tbsp cold milk to thin to regular mashed-potato consistency and cool it. Measure about 1/2 cup mashed potatoes for the dough.
3 min
- 3
In a stand mixer bowl, add 1/2 cup mashed potatoes. Add room-temperature milk (1 cup), 1 large egg, softened/semi-melted butter (4 tbsp), sugar (3 tbsp), and salt (2 tsp).
2 min
- 4
Add bread flour (4 cups) and instant yeast (2 1/4 tsp) to the bowl (no blooming needed). Mix with a dough hook, increasing to medium speed until a dough forms; scrape down if needed.
3 min
- 5
Reduce to low and knead until smooth, elastic, and it passes the windowpane test, about 10–12 minutes total.
12 min
- 6
Shape dough into a smooth ball. Lightly oil the mixer bowl (or another bowl), coat the dough, cover, and let rise in a warm draft-free place until doubled, about 1 hour.
1h 0m
- 7
Punch down/deflate the dough, turn out smooth-side up, pat into a rough rectangle, and divide into 12 equal portions (about 88–89 g each if weighing).
7 min
- 8
Shape each portion into a tight smooth ball: pat smooth-side up, flip smooth-side down, tuck/roll to center and pinch to seal, flip and roll under a cupped hand to tighten. Repeat for all 12.
15 min
- 9
Lightly flatten each ball and place on a parchment-lined baking sheet about 1 inch apart. Cover and proof in a warm place until plump and about doubled, 1 to 1 1/2 hours.
1h 15m
- 10
With about 15 minutes left of proofing, preheat oven to 375°F (190°C) with rack in the center.
15 min
- 11
Make glaze: mix 3 tbsp melted butter with 1 tbsp honey. Right before baking, gently brush buns all over with a light coating of glaze.
3 min
- 12
Bake until puffed and evenly golden brown, about 16–18 minutes (internal temp about 200°F/93°C).
17 min
- 13
Immediately after baking, brush buns again with remaining glaze. Finish with a light sprinkling of flaky salt (optional).
3 min
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