Soft & Fluffy Potato Buns

In the Signature Style of Chef Muassab Pasha

1. Definition

Potato Buns are enriched yeast bread rolls made with mashed boiled potatoes, giving them an exceptionally soft texture, light crumb, and extended freshness.

They are defined by:

Ultra-soft and moist interior

Slight natural sweetness

Golden glossy top

Longer shelf life due to potato starch

In the baking philosophy of Chef Muassab Pasha, potato buns are crafted to achieve maximum softness without compromising structure, making them perfect for burgers, sliders, or dinner rolls.

—

2. History

Potato bread originated in Europe during times when wheat flour was scarce and potatoes were used to extend dough. Over time, bakers discovered that potatoes improved moisture retention and softness.

Modern potato buns became especially popular in commercial bakeries and burger chains because they stay softer longer than regular buns.

Today, potato buns are considered a premium soft bun option worldwide.

—

3. Recipe

Yield: Approximately 22–24 buns (75g each)

—

Ingredients:

All-Purpose Flour (800 g )6½ cups
Instant Yeast (30 g )3 tbsp
Salt (25 g) 4 tsp
Bread Improver (7 g) 2 tsp
Granulated Sugar (100 g) ½ cup
Boiled & Mashed Potatoes (200 g) 1 cup
Eggs 4 —
Oil (100 g) ½ cup
Cold Water (480 g) 2 cups

For Egg Wash:
1 egg (beaten)

Method :

1. In a large bowl, combine flour, yeast, salt, bread improver, and sugar. Mix and set aside.

2. In another bowl, whisk together oil, eggs, and cold water until well combined.

3. Attach the dough hook (not paddle or whisk) to your mixer.

4. Pour the liquid mixture into the mixer bowl first. Add all dry ingredients over the liquid.

5. Mix on low speed for 1 minute.

6. Add mashed boiled potatoes.

7. Increase to high speed and knead for 7 minutes until smooth and elastic dough forms.

8. Lightly oil the sides of the bowl and transfer dough into a greased bowl. Cover tightly.

9. Refrigerate for 30 minutes.

10. Remove dough and divide into 75g pieces. Shape into smooth balls and place on baking trays.

11. Lightly spray water over buns, cover, and proof in a warm place for 30–40 minutes until doubled.

12. Preheat oven to 170°C.

13. Brush buns evenly with beaten egg.

14. Bake for 12–15 minutes until golden brown.

15. Cool on wire rack before storing.

—

Storage Guidelines

Room Temperature:
Store in airtight container for up to 3 days.

Refrigeration:
Up to 1 week (warm slightly before serving).

Freezing:
Freeze in airtight bag for up to 1 month. Thaw at room temperature and warm before use.