The Softest Potato Buns

We’ve all been swept off of our feet by a soft, delicate potato bun at some point or another. Perhaps it was at a friend chicken spot, or a deli, or a burger joint. Perhaps it was a store bought brand that you no longer wish to purchase. Perhaps, though, it was of the home made variety. That being said, this recipe is one that stands above all (at least in my head it does). I developed this recipe while running a wholesale bakery in New York City. A client of mine wanted to replace their store bought buns, and so I offered a variety that I made with these incredible Adirondack Gold potatoes, a yeasted preferment, and a roux made with the addition of potato flakes. Let me tell you about these buns, y’all: they were absolutely incredible. And so, I present to you the recipe process to make them yourself at home. Trust me, they might be the best you’ve ever had.

The Softest Potato Buns

Super soft potato buns that use both instant potato flakes and boiled potato to make the perfect burger or sandwich even better.

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Ingredients Method

Ingredients

Yeasted Preferment

100 grams all purpose flour
5 grams instant yeast
50 grams water

Potato Roux

90 grams bread flour
240 grams whole milk
45 grams instant potato flakes

Final Dough Mix

1000 grams All Purpose Flour
185 grams granulated sugar
200 grams yeasted preferment
200 grams boiled potato, peeled
15 grams instant yeast
154 grams whole eggs
369 grams whole milk
185 grams unsalted butter
14 grams kosher salt

Method

Yeasted Preferment

Combine the flour, water, and yeast into a container with a lid. Mix until just combined and slightly firm. Let ferment at room temperature for 6 hours, or until doubled in size and pulls apart with a weblike structure.

Potato Roux

In a saucepan on the stove over medium heat, stir the bread flour, potato flakes and whole milk until a thick paste forms. Set aside until completely cool.

Final Dough Mix

In the bowl of a stand mixer with a dough hook attached, combine the yeasted preferment, potato roux, and all final dough mix ingredients except 70 grams of butter, the boiled potato and the salt. Mix on low speed until all ingredients combine.
After 2 minutes mixing on low speed, add the boiled potato while mixing.
Increase the speed on the mixer to medium. Once the dough starts to take on a firm pumpkin shape, add the remaining butter and the salt. Mix on medium speed until the dough is completely smooth, about 7-8 minutes.
Place the dough in a container with a lid and allow to ferment for 4 hours at room temperature.
After the initial bulk fermentation, divide the dough into 120 gram pieces if you are making large buns, or 50 grams if you want to make sliders.
Round the buns and place on a parchment lined sheet tray. Allow to proof in a covered area so the dough doesn’t dry out for 2 hours (for example, your oven while it is turned OFF or inside of a large plastic bag).
Preheat your oven to 375f (if you were proofing your dough in the cold, off oven, make sure to take your dough out before starting the preheat).
Egg wash the dough bake for 15 minutes, or until perfectly golden brown.

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