Description

Fluffy mashed potatoes add fabulous soft texture and moistness to these easy potato buns. The recipe for the buns is a simple one, made with the addition of mashed potatoes and some of the cooking liquid. The potato bun is similar to a brioche bun, but the potatoes give it a longer life and moister texture. If you have leftover mashed potatoes, feel free to use them and skip steps 2 and 3. You can replace the potato cooking liquid with water or milk.

Directions

1. Gather the ingredients.
2. Peel the potato, cut it into small chunks. Place in a medium saucepan covered with unsalted water. Bring to a boil over medium-high heat. Cover the pan and reduce the heat to medium. Cook until the potato is fork-tender, 8 to 10 minutes.
3. Reserve 2/3 cup of the cooking liquid and set aside. Drain the potato, then process through a potato ricer or mill into a large bowl. Alternatively, you can mash with a masher until smooth.
4. Add the butter and cooking liquid to the potato. Mix until smooth. Let the mashed potato cool until lukewarm
5. Combine the flour, sugar, salt, yeast, egg, and potato in the bowl of a stand mixer. Stir with a spatula or mix with your hands until combined.
6. Attach the dough hook and knead until the dough comes together, about 8 minutes. The dough will be somewhat soft and sticky.
7. Scrape the dough into a large, greased bowl. Turn to coat the dough. Cover the bowl and let rise in a warm spot until double in volume, about 1 hour.
8. Punch the dough down and transfer it to a lightly floured surface.
9. Shape the dough into 9 smooth, uniform balls, transferring them to a large, parchment-lined baking sheet 2 to 3 inches apart. There should be enough room on a half-sheet pan, but if your pans are smaller, you may need two.
10. Flatten the shaped buns slightly by pressing gently with the palm of your hand.
11. Place a light kitchen towel over the buns and let them rise for 30 minutes. Meanwhile, position a rack in the center of the oven and heat to 375 F.
12. When ready to bake the buns, make the egg wash. Whisk the egg with water. Gently brush the buns with the egg wash, then sprinkle with sesame seeds.
13. Bake until golden brown, 12 to 15 minutes. Let cool for 5 minutes, then transfer to a wire rack to cool completely.