Potato Rolls
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 Time
45 mins
Cook Time
22 mins 4 from 3 votes
First and Second Rise Time
2 hrs 30 mins
Total Time
3 hrs 37 mins
Course: Sandwich, Side Dish Cuisine: American Keyword: Potato Rolls Servings: 8
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
1. 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.
2. 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.
3. Add the butter to the potatoes and mix on low until the potatoes appear mashed.
4. 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.
5. 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.
6. 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.
7. On a floured work surface, divide it into 8 equal pieces and roll each piece into balls.
8. 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.
9. 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.
10. 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.
11. Remove from the oven and allow to cool on a rack for 10-15 minutes. Then, serve and
enjoy!
Nutrition
Serving: 1g | Calories: 308kcal | Carbohydrates: 50g | Protein: 9g | Fat: 8g | Saturated Fat: 4g |
Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 59mg | Sodium:
476mg | Potassium: 274mg | Fiber: 2g | Sugar: 8g | Vitamin A: 244IU | Vitamin C: 2mg | Calcium:
64mg | Iron: 3mg
The Anthony Kitchen
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