Potato Buns
This is the FOOD PROCESSOR method. See the full posting for making by hand, and make-ahead tips.
  • 1/3cup Milk or Waterwarmed for 20 second in the microwave
  • 2tsp Instant or Quick-Rise Yeast
  • 1Tbsp Sugar
  • 1/2cup Mashed Potato
  • 1Large Egg
  • 1tsp Salt
  • 2Tbsp Butter, melted and cooled
  • 2cups Flour, divided
  1. Reserve 1/4 cup of flour. Set aside.
  2. Place all remaining ingredients (1 3/4 cups flour only) in a food processor, using the dough blade or the regular blade.
  3. Pulse a few times to combine the ingredients. Then run continuously for about 1 minute until dough forms a ball that clears the sides of the bowl.
  4. If the dough is very sticky and soft and will not form a ball or clear the sides of the bowl, add reserved flour down the feed tube, 1 Tablespoon at a time, until it does.
  5. Remove dough from the food processor. Form into a ball. Grease lightly. Place in a lightly greased bowl, covered with plastic wrap. Allow to rise in a warm, draft-free place for 30 to 60 minutes, or until doubled in size.
  6. On the counter, flatten the dough and divide it into 6 equal parts. Form each part into a round ball. Flatten for hamburger buns, if desired.
  7. Place buns on a silpat or parchment lined baking sheet. Cover with greased plastic wrap, and allow to rise until doubled in size, about 30 minutes.
  8. Discard the plastic wrap. Bake buns in a preheated 350°F oven until golden brown, 20 to 30 minutes depending on the size of the buns. Cool on a wire rack.
  9. This dough is suitable for cheese buns, cinnamon buns, pizza buns, and of course Leftover Turkey Pizza.