Potato buns

Soft, rich buns with a gentle sweetness and depth from sourdough and Yukon Gold potatoes – the perfect balance of lightness and flavour.

INGREDIENTS

     +    
Sourdough starter

100g active sourdough starter

75g bread flour

50g water

     +    
Bun dough

600g bread flour

90g egg (approx. 2)

30g granulated sugar

14g salt

100g butter, softened

125g warm milk

9g dried yeast

Sourdough starter (from above)

200g baked Yukon Gold potatoes, mashed

Method

     +    
Mix

Combine flour, sugar, salt, yeast, warm milk, sourdough starter, eggs, and mashed potatoes in a mixer with a dough hook.

Mix until the dough is smooth and elastic, then gradually add the softened butter until fully incorporated.

     +    
First proof

Place in a lightly oiled bowl, cover, and leave to prove until doubled in size (about 1–2 hours).

     +    
Shape

Scale portions at 90g each (makes about 14).

Roll into rounds and place on a parchment-lined baking tray.

     +    
Second proof

Cover with a large plastic sheet or damp cloth and leave to prove for 60–90 minutes, until light and puffy.

     +    
Bake

Brush with egg wash (yolk + milk).

Bake in a 190°C oven for 12–15 minutes until golden brown.

Cool on a wire rack.

Potato buns

Soft, rich buns with a gentle sweetness and depth from sourdough and Yukon Gold potatoes – the perfect balance of lightness and flavour.

INGREDIENTS

   +  &nbsp
Sourdough starter

100g active sourdough starter

75g bread flour

50g water

   +   
Bun dough

600g bread flour

90g egg (approx. 2)

30g granulated sugar

14g salt

100g butter, softened

125g warm milk

9g dried yeast

Sourdough starter (from above)

200g baked Yukon Gold potatoes, mashed

Method

   +   
Mix

Combine flour, sugar, salt, yeast, warm milk, sourdough starter, eggs, and mashed potatoes in a mixer with a dough hook.

Mix until the dough is smooth and elastic, then gradually add the softened butter until fully incorporated.

   +   
First proof

Place in a lightly oiled bowl, cover, and leave to prove until doubled in size (about 1–2 hours).

   +   
Shape

Scale portions at 90g each (makes about 14).

Roll into rounds and place on a parchment-lined baking tray.

   +   
Second proof

Cover with a large plastic sheet or damp cloth and leave to prove for 60–90 minutes, until light and puffy.

   +   
Bake

Brush with egg wash (yolk + milk).

Bake in a 190°C oven for 12–15 minutes until golden brown.

Cool on a wire rack.

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