| Level: | Intermediate |
| Total: | 4 hr 20 min |
| Active: | 55 min |
| Yield: | 8 buns |
Ingredients
- 1 large russet potato (about 12 ounces/340 grams), peeled
- 4 tablespoons (56 grams) unsalted butter, at room temperature
- 2 tablespoons (42 grams) honey
- 2 1/2 teaspoons kosher salt
- 2 large eggs
- One 2 1/4-teaspoon packet instant yeast
- 3 1/2 to 3 3/4 cups all-purpose flour, plus more for dusting
- Neutral oil, for oiling the bowl and plastic wrap
- Poppy seeds, for sprinkling
Instructions
- Put the potato in a medium saucepan with cold water to cover. Bring to a boil over medium-high heat and cook until tender, about 18 minutes. Drain, reserving 3/4 cup potato cooking water. Let the water cool until lukewarm (90 to 100 degrees F).
- Use a ricer or food mill to puree the warm potato into the bowl of a stand mixer. (You can also mash with a masher; just make sure to get the potatoes very smooth.) Add the butter, honey and salt to the warm potatoes and stir until the butter is melted and the mixture is smooth. Add 1 egg, the yeast and the lukewarm cooking water. Mix with the dough hook on low speed to combine.
- Add 3 1/2 cups of the flour and mix on low to combine. Knead on medium-high speed, adding up to 1/4 cup more flour, if needed, to make a smooth, slightly sticky dough that forms a loose ball on the dough hook, 6 to 8 minutes. Turn the dough onto a floured countertop and knead a few times to make a smooth ball. Oil a large bowl, add the ball and turn to coat. Cover loosely and let rise until doubled in size, 40 minutes to 1 hour.
- Line 2 baking sheets with parchment paper.
- Punch the dough down. Dust a clean, flat work surface with flour. Turn out the dough and cut it into 8 equal pieces. Working with one piece at a time, pinch the dough under itself to form a ball. With the pinched side down, cup your hands under the dough and rotate on the counter to form a smooth ball. Use one hand to roll the ball into a 4-inch-long oval roll. Place on a lined baking sheet and repeat with the remaining balls of dough. Cover with lightly oiled plastic wrap and let rise until light and airy looking, 30 to 40 minutes.
- Place an oven rack in the lower and upper third positions. Preheat the oven to 400 degrees F.
- When the dough has completed the second rise, beat the remaining egg with a tablespoon of water in a small bowl and gently brush the rolls with the egg wash. Sprinkle with the poppy seeds. Bake, rotating from top to bottom and back to front halfway through, about 20 minutes. Cool slightly on the baking sheets, then transfer to racks to cool completely. Rolls can be made a day ahead. For longer storage, wrap and freeze.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 334 |
| Total Fat | 9 g |
| Saturated Fat | 4 g |
| Carbohydrates | 54 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 9 g |
| Cholesterol | 62 mg |
| Sodium | 295 mg |
| Serving Size | 1 of 8 servings |
| Calories | 334 |
| Total Fat | 9 g |
| Saturated Fat | 4 g |
| Carbohydrates | 54 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 9 g |
| Cholesterol | 62 mg |
| Sodium | 295 mg |
Reviews
8 reviews? Where are the other 4? Only think I can figure is you have counted the little “thumbs up” icons.
I’m becoming more and more suspicious of the way FN does reviews.
I’m becoming more and more suspicious of the way FN does reviews.
Made a couple times. adding to favorites list.
So delicious! I used 2 small Yukon gold potatoes because I didn’t have a large russet (weighed out to the same). Also topped with sesame seeds instead of poppy seeds. Overall so delicious and would definitely make again!!
Excellent recipe. These came out amazing!
Not only am I rating this recipe, I actually made it!!! The rolls turned out beautifully!!! I tried to follow the recipe to a tea, but had to make some adjustments along the way. Next time I make them I will let the cooked potatoes rest in the pot after draining them so that all the steam is gone. My dough was very wet and sticky, so I had to use more flour than called for. I will also add in another half tsp of salt. The rolls were pretty big and bulky, so next time I will roll out 10 instead of 8. The consistency is fantastic–just like high end burger buns!!!
Awesome bread