Potato Buns | No knead Potato Buns Recipe

Ingredients

• 120 g (½ cup)boiled, mashed potatoes
• 250 g (2 cups)plain flour
• 120 ml (½ cup)milk, plus a little extra for brushing
• 80 ml (⅓ cup)warm water
• 12 g (1 tbsp)sugar
• 3 g (1 tsp)instant dried yeast
• 3 g (½ tsp)salt
• 30 ml (2 tbsp)oil
• 5 g (1 tsp), optionalbutter

Instructions

1. 1

   Activate the yeast

   Mix the warm water, instant dried yeast and sugar in a bowl. Set aside for 4–5 minutes, until frothy.

2. 2

   Mix potato and milk

   In a large mixing bowl, beat the mashed potatoes with the milk until thick and creamy.

3. 3

   Add dry ingredients

   Add the flour and salt, then mix roughly.

4. 4

   Add yeast mixture

   Pour in the frothy yeast mixture and 1 tablespoon of the oil.

5. 5

   Bring dough together

   Mix roughly until no dry patches of flour remain.

6. 6

   Knead and fold

   Knead for 2–3 minutes, until smooth. Fold one third of the dough in from one side, then fold one third in from the other side. Turn the dough and repeat. Use about 1 tablespoon more oil as needed while kneading and folding.

7. 7

   Cover the dough

   The dough should be smooth and elastic, with no cracks. Lightly oil the bowl and dough, then cover the bowl with cling film or a kitchen towel.

8. 8

   First rise

   Leave in a warm place for about 1 hour, or until the dough has doubled in volume.

9. 9

   Knock back dough

   Gently punch down the dough, then fold and knead it again for 2–3 minutes.

10. 10

    Divide the dough

    Use a sharp knife to cut the dough into 8 roughly equal pieces.

11. 11

    Shape the buns

    Grease and line a 25 cm (10-inch) round baking tray with baking paper. Roll each piece into a smooth ball and pinch the ends together tightly. Arrange the balls in the tray about 5 cm (2 inches) apart.

12. 12

    Proof and preheat

    Cover with a kitchen towel or cling film and leave in a warm place for 30–45 minutes, or until doubled in volume. During the final 10 minutes of proofing, preheat the oven to 180°C.

13. 13

    Brush with milk

    Brush the proofed buns with milk to help prevent them from drying out as they bake.

14. 14

    Bake and cool

    Bake in the preheated oven for 20–25 minutes, until golden brown. Remove from the oven and brush the tops with melted butter or oil. Leave to rest for 5 minutes, then turn out onto a wire rack to cool.

What are potato buns?

Potato buns are soft yeast rolls made with mashed potato in the dough. Potato breads are found in several baking traditions, and this version uses a straightforward, no-knead-style method with just a brief period of kneading and folding.

Mashed potato adds moisture and gives the buns their tender texture. Shaping them together in a round tin makes them handy to pull apart for dinner or split for burgers.

Nutrition and macros by portion

The nutrition label shows one serving as written: 212 calories, 5g protein, 37g carbs, 5g fat.

The flour and sugar provide most of the carbohydrate, while the oil and optional butter contribute much of the fat. The potatoes and flour provide some protein, though these buns are not a substantial protein source; serve them with eggs, beans or another protein-rich filling and some vegetables for a more balanced plate.

Why mashed potato matters

Potato: Use well-cooked, smooth mashed potato so it blends easily with the milk. If it is lumpy, mash it thoroughly before mixing.

Working the dough

Folding: This dough only needs 2–3 minutes of kneading at a time, with envelope-style folds to help bring it together. Add the remaining oil as needed rather than pouring it all in at once.

Texture: Aim for a smooth, elastic dough without cracks before covering it for the first rise.

Let the dough rise fully

First rise: Leave the covered dough somewhere warm until it has doubled in volume; the stated hour is a guide, as conditions can affect the timing.

Second rise: After shaping, wait for the buns to double again before baking. Starting the oven during the final 10 minutes of this proof helps it reach 180°C in time.

Shaping and spacing

Equal pieces: Divide the dough into 8 roughly even portions so the buns bake at a similar rate. Pinch the ends of each shaped ball together to keep its surface taut.

Room to expand: Arrange the buns about 5 cm apart in the lined 25 cm tin. They will grow during the second rise and baking.

Check for doneness

Colour: Bake for 20–25 minutes at 180°C, looking for a golden-brown top. If the buns need more colour, use the upper end of the suggested baking time.

Cooling: Rest the buns in the tin for 5 minutes before turning them onto a wire rack. This brief pause helps them release without trapping steam against the base.

How to serve them

At the table: Serve the buns warm as dinner rolls, or split them for burgers and sandwiches. They are also good toasted, with butter or your preferred spread.

Recipe notes & tips

• Let the yeast mixture stand until frothy before adding it to the dough.
• Use mashed potato that is smooth and not watery for an easier-to-handle dough.
• Oil your hands lightly if the dough feels sticky while folding.
• Pinch each bun’s seam firmly underneath so it holds its shape.
• Allow the buns to finish their second rise before brushing and baking.
• Brush the tops with melted butter or oil after baking while they are still warm.

Variations

• Seeded tops: Sprinkle sesame or poppy seeds over the milk-brushed buns before baking.
• Herb dough: Mix finely chopped herbs into the flour and salt for savoury rolls.
• Garlic finish: Brush the baked buns with garlic butter instead of plain butter.
• Burger size: Shape the 8 pieces into flatter rounds for easier burger assembly.
• Sweet serving: Serve a toasted bun with butter and jam for breakfast.

Common mistakes to avoid

• Yeast mixture stays flat: Check that the yeast is active and the water is warm, not hot.
• Dry patches remain: Keep mixing until all the flour is incorporated before kneading.
• Dough cracks while shaping: Knead and fold until it is smooth and elastic before dividing.
• Buns bake unevenly: Divide the dough into 8 pieces of similar size and space them evenly.
• Buns turn out dense: Give both rises time to reach the doubled-volume cue rather than rushing them.
• Tops dry out: Brush the proofed buns with milk before they go into the oven.

How to store

Once cool, store the buns in an airtight container at room temperature for up to 2 days. Warm them briefly in the oven or toast split halves before serving; freeze for longer storage and thaw before reheating.

Frequently asked questions