Potato Honey Buns
Soft, golden, and irresistibly tender, these Potato Honey Buns are the ultimate homemade treat that combines the natural creaminess of russet potatoes with the subtle sweetness of honey. Perfect for breakfast, brunch, or alongside dinner, these buns boast an incredibly fluffy texture thanks to mashed potatoes kneaded right into the dough. Enhanced with a touch of butter and a glossy egg wash finish, they bake up with a beautiful golden crust and pillow-soft interior. With the comforting flavors of honey and buttery richness, these buns pair wonderfully with anything from jam to savory spreads. Master the art of homemade bread with this simple recipe that’s sure to elevate your baking game. Great for both novice and expert bakers, these potato buns promise a bakery-quality experience from your own kitchen.
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Recipe Information
Ingredients
- 200 grams Russet potatoes
- 500 grams All-purpose flour
- 120 milliliters Whole milk
- 7 grams Active dry yeast
- 60 grams Honey
- 80 grams Unsalted butter
- 2 large Eggs
- 10 grams Salt
- 1 batch Egg wash (1 egg combined with 1 tbsp water)
Instructions
Peel, dice, and boil the potatoes until tender, about 10-12 minutes. Drain and mash them until smooth. Let the mashed potatoes cool slightly before using.
Warm the milk to about 38°C (100°F), then stir in the yeast and 1 tablespoon of the honey. Let sit for 5-10 minutes until frothy and activated.
In a large mixing bowl, combine the mashed potatoes, remaining honey, and butter. Mix until the butter melts and the mixture is smooth.
Add the milk and yeast mixture, eggs, and salt. Stir to combine.
Gradually add the flour to the mixture, about 100 grams at a time, and mix until a sticky dough forms.
Turn the dough out onto a floured surface and knead for about 8-10 minutes, or until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook for 6-8 minutes.
Place the kneaded dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let rise in a warm spot for 1 hour, or until doubled in size.
Punch down the dough and divide it into 12 equal portions. Shape each portion into a smooth ball and place them on a parchment-lined baking sheet, spaced evenly apart.
Cover the buns lightly with a damp towel and let them rise again for 30-40 minutes, until puffy.
Preheat the oven to 190°C (375°F). Brush the tops of the buns with egg wash.
Bake the buns in the preheated oven for 18-20 minutes, or until golden brown and cooked through.
Let the buns cool slightly on a wire rack before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
266 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.5 g | 10% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 350 mg | 15% | |
| Total Carbohydrate | 41.4 g | 15% | |
| Dietary Fiber | 1.5 g | 6% | |
| Total Sugars | 4.8 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 29 mg | 2% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 169 mg | 4% | |
*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.
