Potato Bread and Buns with Potato Starch
Soft, fluffy, and irresistibly tender, this Potato Bread and Buns with Potato Starch recipe takes homemade baking to the next level. Infused with mashed potatoes and enriched with potato starch, these buns and bread boast a unique balance of moisture and airy lightness that makes every bite melt in your mouth. With a golden crust that can be garnished with sesame seeds for a nutty finish, this recipe combines pantry staples like all-purpose flour, instant yeast, and butter for a simple yet rewarding baking experience. Whether you're shaping it into individual buns perfect for sandwiches or a pillowy loaf ideal for breakfast toasts, this versatile recipe is perfect for all occasions. Ready in under two hours, this comforting favorite is proof that homemade bread can be as easy as it is delicious.
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Recipe Information
Ingredients
- 90 grams Potato starch
- 360 grams All-purpose flour
- 7 grams Instant yeast
- 25 grams Granulated sugar
- 7 grams Salt
- 45 grams Unsalted butter
- 150 grams Mashed potatoes (cool and plain, unsalted)
- 240 milliliters Whole milk
- 1 large Egg
- 15 grams Sesame seeds (optional, for garnish)
Instructions
In a large mixing bowl, combine the all-purpose flour, potato starch, instant yeast, granulated sugar, and salt. Mix well to distribute the ingredients evenly.
In a small saucepan, melt the butter over low heat. Once melted, remove from heat and let it cool for a minute.
Warm the milk until it is lukewarm (approximately 40°C or 105°F). Ensure it is not too hot to prevent killing the yeast.
In the same mixing bowl with the dry ingredients, add the mashed potatoes, melted butter, and lukewarm milk.
Crack the egg into the bowl and mix thoroughly until the dough begins to come together.
Transfer the dough to a floured surface and knead for 8–10 minutes until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5–6 minutes.
Place the dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1–1.5 hours, or until doubled in size.
Punch down the risen dough to release excess air. Divide the dough into 12 equal portions if making buns or shape it into a loaf if making bread.
Shape each portion into smooth balls for buns, or shape the entire dough to fit into a greased loaf pan if making bread.
Place the buns on a parchment-lined baking sheet, or place the shaped loaf in the loaf pan. Cover loosely and let rise again for 30–45 minutes, or until puffy.
Preheat your oven to 190°C (375°F). If desired, brush the tops of the buns or loaf with milk and sprinkle sesame seeds for garnish.
Bake the buns for 20–25 minutes or the loaf for 25–30 minutes, or until golden brown and the internal temperature reaches 90°C (195°F).
Remove from the oven and transfer the buns or bread to a wire rack to cool completely before serving.
Nutrition Facts
Calories |
2544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.0 g | 85% | |
| Saturated Fat | 30.8 g | 154% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 349 mg | 116% | |
| Sodium | 3032 mg | 132% | |
| Total Carbohydrate | 423.1 g | 154% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 39.2 g | ||
| Protein | 60.5 g | 121% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 563 mg | 43% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 1411 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
