Potato Buns | No knead Potato Buns Recipe

Learn how to make the softest fluffiest no knead potato buns recipe with detailed step by step pictures. Potato Buns recipe is beginner-friendly and fail-proof, tastes so good as a dinner roll, burger bun or simply toasted too!

📝 Ingredients

• 1/2 cup Potatoes Boiled & Mashed
• 2 cups All Purpose Flour
• 1/2 cup Milk
• 1/3 cup Warm Water
• 1 tbsp Sugar
• 1 tsp Active Instant Dry Yeast
• 1/2 tsp Salt
• 2 tbsp Oil
• 1 tsp Butter (optional)

👨‍🍳 Instructions

1. 1In a bowl add 1/3 cup warm water with 1 tsp Active Instant Dry Yeast and 1 tbsp Sugar. Mix well and set aside for 4-5 minutes until the mixture is frothy.
2. 2In a large mixing bowl add 1/2 cup boiled mashed potatoes along with 1/2 cup milk. Beat it well together until the mixture is thick and creamy.
3. 3Now add 2 cups All Purpose Flour and 1/2 tsp Salt. Mix it roughly.
4. 4Next add the frothy yeast mixture and 1 tbsp oil.
5. 5Mix it roughly until there are no dry patches.
6. 6Knead the dough for 2-3 minutes until it is smooth and start folding the dough into an envelop. Fold the dough to 1/3rd on one side and then fold it to 1/3rd from the other side too. Rotate it around and repeat the same process. Add approx. 1 tbsp oil as needed while kneading & folding.
7. 7The dough should be smooth and elastic without any cracks. Grease the bowl & the dough with little oil and cover the bowl with cling wrap or a kitchen towel.
8. 8Leave it in a warm place for 1 hour or so until the dough has doubled up in volume.
9. 9Gently punch down the dough and fold/knead again for 2-3 minutes.
10. 10Cut the dough into 8 equal sized pieces (roughly about the same size) using a sharp knife.
11. 11Grease and line a 10” round baking tray with baking sheet. Roll each piece of dough into smooth ball and clinch the ends tightly. Place them 2” apart in the baking tray.
12. 12Cover with kitchen towel or cling wrap and leave in a warm place for 30-45 minutes or until the dough has doubled up in volume again. In the last 10 minutes of proofing time, preheat the oven at 180°C for 10 minutes.
13. 13Brush the proofed buns with milk to prevent them from drying during baking.
14. 14Bake in a preheated oven for 20-25 minutes until the buns are golden brown. Remove from oven and brush the top with melted butter/oil. Let it rest for 5 minutes before inverting onto a wire rack to cool down.