Delicious Homemade Potato Buns: Soft, Fluffy, and Easy to Make
Discover how to make irresistibly soft and fluffy potato buns using simple ingredients and yeast dough. Perfect as a snack or a side dish, this budget-friendly recipe is ideal for both beginners and seasoned bakers. Follow our step-by-step guide with tips and tricks to bake these savory delights right in your oven.
Made from affordable ingredients, these potato buns are incredibly soft, airy, and flavorful! This savory yeast dough pastry is straightforward enough for novice cooks to master. With just a bit of time and basic pantry staples, you can create warm, comforting buns perfect on their own or served alongside your favorite meals.
Step-by-Step Preparation Guide
Total preparation time: approximately 2 hours 30 minutes
Step 1:
Begin by measuring all ingredients for the dough. Warm the milk slightly and use a neutral-flavored vegetable oil for best results.
Step 2:
In a small bowl, combine yeast, 1 teaspoon of sugar, and about 50 ml of warm milk. Stir well until the sugar dissolves, then let the mixture rest for 10-12 minutes until it forms a frothy foam, indicating active yeast. If the foam is weak or slow to appear, consider replacing the yeast.
Step 3:
Sift the flour thoroughly to aerate it, which helps the dough rise more efficiently and results in lighter, fluffier buns.
Step 4:
Choose a large mixing bowl with high sides to give the dough room to expand. Dissolve salt and sugar in the remaining warm milk.
Step 5:
Add the activated yeast mixture to the milk and stir.
Step 6:
Pour in the vegetable oil and mix well.
Step 7:
Gradually add about three-quarters of the sifted flour, mixing initially with a spoon.
Step 8:
Add the remaining flour in small increments, kneading the dough by hand each time. Adjust the flour quantity based on dough consistency, aiming for a soft, pliable dough that is not sticky.
Step 9:
The dough should feel tender and elastic, neither stiff nor sticky to touch.
Step 10:
While the dough rises, prepare the potato filling for the buns.
Step 11:
Peel and cut the potatoes into small pieces, then cover with water and boil in salted water until fully tender. Test doneness by piercing with a knife; potatoes should be very soft.
Step 12:
Drain the water and mash the potatoes with warm milk and butter to create a creamy puree. Adjust the milk quantity to achieve your desired consistency—less milk for thicker filling. Remember, the filling will thicken further as it cools. Let it reach room temperature.
Step 13:
The dough should have risen to about 2 to 2.5 times its original volume.
Step 14:
Gently punch down the dough and transfer it to a floured surface. Divide it into equal portions, shaping each into a smooth ball. Place the balls on a parchment-lined baking sheet, spacing them well apart to allow shaping into buns. Alternatively, flatten the dough balls into discs. Cover lightly with a towel and let rest for 15 minutes.
Step 15:
Use a glass or cup to press a shallow indentation into the center of each dough ball.
Step 16:
Lightly beat an egg with 1 tablespoon of milk.
Step 17:
Fill each indentation with the prepared potato puree. You can use a piping bag for neatness or simply a spoon. Brush the edges of each bun with the egg wash to create a golden crust.
Step 18:
Bake in a preheated oven at 350°F (180°C) for 20-25 minutes or until the buns turn golden brown. Adjust time and temperature according to your oven's characteristics.
Step 19:
Allow the freshly baked potato buns to cool slightly before serving. Enjoy this comforting homemade treat with family and friends!
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