Best Potato Buns Recipes

SWEET POTATO BUNS

Steps:

• Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until very tender, 15 to 20 minutes. Drain well. Mash sweet potatoes with a potato masher. Measure out 1 cup and allow to cool to room temperature. Refrigerate remaining mashed sweet potatoes for another use.
• Whisk 1/2 cup flour, 1/2 cup warm water, and yeast together in a bowl. Cover and and place in a warm place to allow yeast to activate, about 15 minutes.
• Spoon 1 cup of cooled mashed sweet potatoes into yeast mixture and transfer to the bowl of a stand mixer. Add egg, melted butter, honey, and sea salt and about 3 cups flour. Mix using the dough hook. Knead for 2 to 3 minutes. If dough seems too sticky, gradually add in remaining flour or as needed to where dough pulls away from the sides of the mixing bowl. Continue kneading until dough is very soft, only slightly sticky, and somewhat elastic, about 2 minutes.
• Transfer dough to a floured surface. Shape into smooth ball. Return dough to bowl and drizzle with oil; rub oil over entire surface to prevent dough from drying out. Cover and place in a warm spot until dough has doubled in size, about 2 hours.
• Turn dough out onto a lightly floured surface. Gently press out air pockets. If needed, use only enough flour to keep dough from sticking. Press into rectangular shape about 3/4-inch thick. Cut dough into 16 equal sized pieces. Gently shape each piece into a ball. Slightly flatten each ball and place onto a rimmed baking sheet lined with a silicone baking mat. Let rise until double, about 45 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Whisk 1 egg and 1 teaspoon water together in a bowl. Brush each bun with egg mixture. Sprinkle dough with sesame seeds.
• Bake in the preheated oven until browned, about 15 minutes.

POTATO BUNS

Steps:

• Mix together well the sugar, potatoes, lard, eggs, and salt.
• Dissolve the yeast in 1 cup warm water; then add that to the above mixture.
• Stir in about 3 cups flour. Add the remaining 2 cups flour while kneading. Knead until the dough is no longer sticky but moist.
• Let rise until doubled.
• Preheat oven to 325 degrees F.
• Roll out dough to a 3/4 to 1-inch thickness. Cut into bun shapes with a jar or doughnut cutter (or cloverleaf or crescent-shaped cutter) and pour on greased cookie sheets about 2 inches apart. Let them rise until puffy but not doubled (they should not be touching).
• Brush with milk. Bake until lightly golden brown, about 12 minutes.

POTATO BUNS (BREAD MACHINE)

Steps:

• Add the ingredients in order to bread machine pan.
• Set on dough setting.
• After first rise, remove dough (do not let it rise a second time in the machine!).
• Divide dough into 12 equal parts (or more, depending on the size bun you need).
• To shape hot dog buns: roll dough between hands until roughly the diameter and length of a hot dog.
• To shape hamburger buns: flatten dough ball into roughly the shape of a hamburger.
• Place shaped dough on a large baking sheet that has been covered with parchment paper. This makes for very easy removal and clean up!
• Preheat oven to 375°F.
• Allow dough to rise for 15 minutes while oven preheats.
• Bake buns for 15-20 minutes, or until tops turn light golden brown.
• Allow buns to cool slightly before slicing.
• Buns may be frozen.
• To defrost, toast in a bagel-friendly toaster or microwave for approximately 20 seconds.

BREAD MACHINE POTATO BUNS

Steps:

• 1. Put water, sugar and yeast in bread machine pan. Let stand no less than 10 and no longer than 15 minutes to proof the yeast. Do not omit this step as it will insure that your yeast is working!
• 2. Once your yeast has proofed,add the flour, instant potato flakes, oil and salt to the bread machine pan.
• 3. Set bread machine to the dough cycle, close the lid and let the machine do the work. Check the dough when it is about half way through mixing. You may need to add a tablespoon of warm water if the dough seems dry.
• 4. Once the dough has risen, shut off bread machine and dump the dough into a bowl sprayed with non-stick spray. Spray your hands with the non-stick spray and divide dough in half. Divide each of the two balls of into two or three pieces. You will now have 4 or 6 balls of dough. Divide each ball of dough into three pieces and form into a bun. You will have 12 or 18 balls of dough to form into buns.
• 5. Place formed buns on a greased cookie sheet. Cover with a clean tea towel and let rise until doubled in size--it may take up to 30 minutes depending on how warm your kitchen is.
• 6. While the buns are raising on the pan, preheat oven to 350. When buns have doubled in size, remove the towel and put the pan in the oven and bake for 10-12 minutes or light golden brown.
• 7. Once they have baked, remove from oven and turn out onto waxed paper lined rack or counter top to cool. Brush the top of each bun with butter and let cool. I use about a 2 tablespoon size piece of butter and hold it with waxed paper and just lightly rub the butter over each bun.
• 8. Let cool if you can wait that long and enjoy! I find that if my kids are around when they are baked, I have to stand guard over the buns so there are some left!

POTATO BREAD AND BUNS WITH POTATO STARCH

Steps:

• Mix all ingredients well and let sit covered for 10 minutes. Knead for 5 to 8 minutes and tip onto the counter dusted lightly with flour.
• Stretch the dough into a rectangular shape and fold it letter-style top to bottom and side to side.
• Place in an oiled straight-sided container and cover with plastic wrap. After 15 minutes, stretch and fold the dough again and return to the container.
• When the dough is twice it's initial size, remove from bowl and on lightly floured surface, divide into 10 pieces weighing 85 g each (approximately).
• Round each piece on the counter by pressing down as you circulate your hand in a counter-clockwise direction until the piece is a smooth ball.
• Press each dough ball flat with floured hands, repeating as needed over the next 10 minutes and place on a pan or sheet lined with parchment paper.
• Preheat oven to 375°F.
• Cover with oiled plastic and let proof for about 30 minutes or so until the dough has risen about 1 1/2 times it's volume.
• Brush with egg wash if desired and bake for 7 minutes.
• Rotate pan and bake for 7 more minutes until 190F internally.
• Cool buns on a rack until room temperature.

SWEET POTATO MANTOU (CHINESE STEAMED BUNS)

Steps:

• Peel and cook sweet potato.
• Puree cooked sweet potato in blender with water or milk and sugar.
• Pour sweet potato liquid into a bowl, sprinkle with yeast, and allow to dissolve.
• Sift dry ingredients together.
• Stir flour mixture into yeast mixture. Knead in 1 additional cup of flour as needed.
• Melt butter or lard and knead into dough.
• Let rise until double (60-90 min).
• Roll dough into flat rectangle; starting from front edge, roll dough into log. Cut log into 16 equal segments. (See photos and instructions for more attractive ways to shape the buns here: http://wendyinkk.blogspot.sg/2009/08/steamed-sweet-potato-mantou.html and here: http://wendyinkk.blogspot.sg/2011/08/purple-sweet-potato-rose-mantou.html).
• Place buns in steamer basket, on cheesecloth, about 1 inch apart.
• Steam vigorously for 15-20 minutes.
• (The buns can be cooked in the steamer basket of your rice cooker while the rice is cooking. They don't all fit at one time, so I freeze the the rest of the shaped, raw, buns on a flat baking sheet, then transfer to a freezer bag. I can pull them out a few at time to thaw and steam as needed.).

TURKEY SLIDERS WITH SWEET POTATO "BUNS"

Steps:

• In a large skillet, cook bacon over medium heat until crisp; drain on paper towels. Discard all but 2 tablespoons drippings. Set skillet aside. Combine bacon with next 8 ingredients until well mixed; cover and refrigerate at least 30 minutes., Preheat oven to 425°. Cut sweet potatoes into 20 slices about 1/2 in. thick. Place slices on an ungreased baking sheet; bake until sweet potatoes are tender but not mushy, 30-35 minutes. Remove slices; cool on a wire rack., Heat skillet with reserved drippings over medium-high heat. Shape turkey mixture into slider-sized patties. Cook sliders in batches, 3-4 minutes on each side, taking care not to crowd skillet. Add a pinch of shredded cheddar after flipping each slider the first time. Cook until a thermometer reads 165° and juices run clear., To serve, place each slider on a sweet potato slice; dab with honey Dijon mustard. Cover with a second sweet potato slice. Pierce with toothpick.

SWEET POTATO BURGER BUNS

Steps:

• To bake sweet potato: Wash and dry the sweet potato then pierce the skin all over with a fork. Bake in a pre-heated over at 400ºF for 40-50 minutes, until a small knife can be easily inserted into the flesh. Let it cool completely then scoop out the flesh. Set aside.
• To make the sweet potato burger buns: Heat the whole milk in the microwave for about 35-45 seconds until it's warm to the touch but not hot (110-115ºF). Add the active dry yeast and let it dissolve and foam up for 10 minute
• In a stand-mixer with a dough-hook, add the bread flour, baked sweet potato, light brown sugar, salt, grated nutmeg and 1 large egg yolk (reserve the egg white for egg-wash later). Add whole milk and yeast, then mix on medium speed for 5 min until the dough is elastic and smooth. If the dough is too dry that it won't come together after a couple minutes, add 1 tsp of the reserved egg white to moisten.
• Then knead the unsalted butter into the dough on medium speed, 1 tablespoon at a time (only add the next addition when the previous one is completely incorporated into the dough). Increase the speed to medium-high and knead the dough for another 6-8 minutes until shiny, elastic and very smooth. The dough should be slightly sticky, but pulls away cleanly from the bowl while the machine's running.
• Place the dough in a large, lightly oiled bowl then cover with plastic wrap. Let proof at a warm/room-temperature spot until fully doubled in size, approximately 2 hours. If you are making the buns the day before using, proof refrigerated for 18~24 hours.
• Scrape the dough onto a lightly floured surface and punch out the air. Divide it into 7 equal portions (or 6 if you want it a little bigger). Stretch the surface of the dough and tuck it underneath itself to form a smooth top-surface while shaping the dough into a ball. Place the doughs on a parchment-lined baking-sheet then loosely cover with plastic wrap. Let proof again at room temperature for 45-50 min (or 2 hours if the dough was refrigerated overnight), until the doughs have almost doubled again.
• Meanwhile, preheat the oven on 375ºF.
• Beat the reserved egg-white with 1 tsp of water to make egg-wash. For an extra shiny finish, brush the doughs with egg-wash, then let dry for 5 min and brush again for another coating. Sprinkle the top with flaky sea salt and fresh thyme leaves, then bake in the oven until golden browned, about 20 minute.

GLUTEN FREE SWEET POTATO BUNS

Steps:

• In a measuring cup dissolve sugar in warm water, sprinkle on yeast, cover with saran wrap and set aside.
• In a small bowl mix together brown rice flour, tapioca starch, baking powder, baking soda, guar gum and salt.
• Grind oats, almonds and chia in a clean coffee grinder or blender until they are very fine and mix in well with dry ingredients until there are no lumps.
• In bowl of electric mixer add cooked sweet potato, honey, butter or coconut oil, and eggs. Mix well then add proofed yeast mixture. Add dry ingredients 1 cup at a time until mixed well.
• Push all ingredients down sides of bowl to be sure there's no dry spots then beat on medium-high for 3 minutes. Mixture should be very creamy and thready looking. Add water 1 tablespoon at a time until proper texture is reached.
• With a cookie scoop, place mixture into 2 muffin top pans, flatten with the back of a spoon warmed in water.
• Sprinkle with sesame seeds if you like them.
• Bake at 375 for 20-25 minutes until the outside is very golden.
• Let sit for ten minutes before removing from pans to complete cooling on racks.

HOMEMADE POTATO BUNS

Steps:

• 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.

FRIED WALLEYE SANDWICHES ON HOMEMADE POTATO BUNS

Steps:

• Heat 2 inches oil in a Dutch oven to 365 degrees F.
• Whisk 1 1/2 cups buttermilk and 1 tablespoon crab boil seasoning in a nonreactive baking dish just large enough to hold the walleye. Add the walleye and turn to coat, then let sit while the oil heats, about 10 minutes.
• Stir together the flour, cornmeal, cornstarch, baking powder, salt and remaining 2 teaspoons crab boil seasoning in a shallow bowl or container. Drizzle in the remaining 3 tablespoons buttermilk, a tablespoon at a time, and toss to make small clumps.
• When the oil reaches 365 degrees F, remove the fillets from the buttermilk and dredge in the flour. Return the dredged filets to the buttermilk mixture, then do a final dredge in the flour mixture. Add two fillets to the oil, one at a time, and fry in batches of two, turning once or twice, until very crisp and deep golden brown, 4 to 5 minutes. Remove to the rack and season with salt.
• To assemble, spread the bottoms of the Buns with some of the Tartar Sauce. Top each with a piece of fried walleye, squeeze of lemon, a dollop more of Tartar Sauce, lettuce and pickles. Serve immediately.
• 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.
• Combine the mayonnaise, pickles, brine, parsley, tarragon and garlic powder in a small bowl. Season to taste, if needed. Refrigerate until ready to serve.

SWEET POTATO BUNS

Steps:

• Peel the sweet potato and cut into chunks. Place in a pan and cover with cold water. Boil until soft. Drain and mash. Reserve 1 cup for this recipe and put the rest away for another time.
• Put the warm water in a large bowl. Mix in the sucanat (or other sweetner). Float the yeast on top of the water and let it sit until bubbly and foamy (about 5 minutes).
• To the yeast mixture add the sweet potatoes, oil, and salt. Use a mixer to beat this stuff together. Then beat in the oats and the 1 cup of white flour. Add the whole wheat pastry flour a little at a time, kneading until a smooth dough is formed.
• Spray a metal bowl with cooking spray and place the dough inside. Cover with a towel and let rise in a warm place until about doubled.
• Punch down and divide into 8 balls. Spray 2 cooking sheets with spray. Form the balls and them pat them flat (like roll shapes). Put them on the cookie sheets, cover with a towel, and let rise in a warm place until about doubled.
• Bake at 350 degrees for about 20 minutes or until just starting to brown.

POTATO PUFF BUNS

Steps:

• Combine all ingredients, except flour, into Kitchen Aid Mixer with dough hook and mix. Add flour until soft, slightly sticky, dough is achieved.
• Let rise. Roll out for dinner rolls or cinnamon rolls. Let rise again.
• Bake @ 350 for about 17 minutes for dinner rolls.

POTATO PUFF BUNS

Steps:

• 1. Crumble granular yeast over warm water or compressed yeast over lukewarm water..( or sprinkle fast acting yeast over warm water ). Scald milk, then cool to lukewarm. Cream shortening, sugar, and salt; blend in eggs and mashed potatoes.
• 2. Add yeast mixture to milk and stir into creamed mixture. Add flour to make soft dough. Turn onto lightly floured board and knead thoroughly.
• 3. Place in large greased bowl; cover to let rise in warm place until doubled (about 2 hrs; ( it really takes longer unless you have a very warm place to put it) ). Punch down, and knead again. Brush with butter..
• 4. Cover tightly; place in refrigerator until ready to bake. ( will keep in fridge overnight but place in a very large bowl and cover tightly as dough rises in fridge.) OR; after kneading thoroughly , skip refridgeration and pinch off dough and form into small rolls of desired shape. Place 2" apart on greased baking sheet.. Brush with melted butter.. Cover, let rise in warm place til doubled in size about 2 ( or more) hours. Bake in hot oven( 400° 15-20 minutes or until lightly browned..makes 2 1/2 dozen, ( if you form small rolls..) or about 1 1/2 dozen large rolls..
• 5. NOTE: if using refridgeration, brush with melted butter after last knead, before putting in fridge. About 2 1/2 hrs before you want to bske them, pinch off dough and form into small rolls of desired shape..follow as above from here..

POTATO BURGER BUNS

Steps:

• 1. Place potatoes in medium saucepan and add water to just cover. Bring to boil over high heat; reduce heat to medium-low and simmer until potatoes are cooked through, 8 to 10 minutes. 2. Transfer 5 tablespoons potato water to bowl to cool; drain potatoes. Return potatoes to saucepan and place over low heat. Cook, shaking pot occasionally, until any surface moisture has evaporated, about 1 minute. Remove from heat. Process potatoes through ricer or food mill or mash well with potato masher. Measure 1 very firmly packed cup potatoes and transfer to bowl. Reserve any remaining potatoes for another use. Stir in butter until melted. 3. Combine flour, sugar, yeast, and salt in bowl of stand mixer. Add warm potato mixture to flour mixture and mix with hands until combined (some large lumps are OK). Add 1 egg and reserved potato water; mix with dough hook on low speed until dough is soft and slightly sticky, 8 to 10 minutes. 4. Shape dough into ball and place in lightly greased container. Cover tightly with plastic wrap and allow to rise at room temperature until almost doubled in volume, 30 to 40 minutes. 5. Turn out dough onto counter, dusting with flour only if dough is too sticky to handle comfortably. Pat gently into 8-inch square of even thickness. Using bench knife or chef's knife, cut dough into 9 pieces (2.75 oz. each). Separate pieces and cover loosely with plastic. 6. Working with 1 piece of dough at a time and keeping remaining pieces covered, form dough pieces into smooth, taut rounds. (To round, set piece of dough on unfloured work surface. Loosely cup hand around dough and, without applying pressure to dough, move hand in small circular motions. Tackiness of dough against work surface and circular motion should work dough into smooth, even ball, but if dough sticks to hands, lightly dust fingers with flour.) Cover rounds with plastic and allow to rest for 15 minutes.

SWEET POTATO STICKY BUNS

Steps:

• Remove the yams and syrup from the can. Mash the yams in a small bowl using a fork and set aside. (This will be about 1 cup.) Place 1/2 cup of the yam syrup into a large mixing bowl. Add the milk, brown sugar and yeast. Stir and let set a couple of minutes. To this mixture add 2 tablespoons of butter, pumpkin pie spice, vanilla, salt, and the 1 cup of mashed sweet potatoes. Stir all ingredients together using a baker's bread whisk or heavy spoon. Add 1 cup of flour and mix inches Add the second cup of flour and mix. The flour should now be added in 1/4 cup increments until the dough pulls together as a ball. Flour a work surface and remove the dough ball from the bowl.
• Gently knead the dough with a fold down toward you, push back with the heels of your hand type motion, carefully folding and flipping the dough for about 6 to 8 minutes or until it is satiny and a depressed finger spot springs back. Clean out the mixing bowl and grease it with the remaining melted butter. Rub some of the melted butter on the top of the dough; cover the bowl with plastic wrap. Allow to sit in a warm place for 1 1/2 hours or until double in bulk.
• Remove the dough from the bowl and place again on a lightly floured surface. Allow to rest while you make the glaze and filling.
• To make the glaze and prepare the pan: with a pastry brush grease the inside of a 9x10-inch round or square baking pan using 1 tablespoon of the melted butter. Combine the rest of the ingredients in a small bowl and cover the bottom of the prepared pan and spread out across a bit up the sides.
• To make the filling, combine the pecans, brown sugar, and spice in a small bowl. Roll the dough out to a 12x12-inch rectangle. Brush the dough with the melted butter. Spread the praline filling evenly across the dough. Roll up jellyroll style so that you end with a 12-inch roll. Slice the roll into 12 even pieces. (The easiest way is to cut the dough in half, and those in half again - and then in thirds.) Place the cut rolls into the prepared pan, so that the swirl of filling is visible on top. (They can also be refrigerated at this point until ready to bake.) Allow the rolls to rise and become "puffy" before baking. This step is important to achieve a light texture on the finished rolls.
• Place in oven, turn oven to 350ºF and bake 30 to 35 minutes. Remove from oven, allow to cool for 2 minutes, cover with a large platter, and flip pan over so the sticky buns are now sticky side-up. Enjoy! Chef's Note: Use caution when flipping the cooked sticky buns over because the filling and syrup are extremely hot. If the buns don't come out of the pan easily simply place in a warm oven to remelt the glaze and the buns should fall right out.

AUSSIE POTATO HOT CROSS BUNS

Steps:

• BUNS: Peel and cut potato into 1" cubes and boil in salted water until tender. Drain water and mash till smooth in consistency. Let cool to room temperature.
• Soak raisins in enough hot water to cover and let sit for 1-2 hours (or even let soak overnight). Drain before use.
• Grease up a 9" x 13" baking pan and set aside.
• Grease up a large ceramic/glass/metal bowl and set aside.
• Combine yeast, water, and milk and sugar into medium sized bowl and stir well. Let it rest for 5 mins till it becomes foamy.
• In a large bowl mix potatoes, sugar, salt, butter, eggs, and cinnamon till the butter is well incorporated. Then add yeast mixture.
• Add the flour one cup at a time till dough is firm enough to turn out onto floured surface.
• Keep adding flour till it reaches a smooth elastic consistency (about 5-8 minutes) adding the raisins as you knead.
• Place dough in the large greased bowl, flipping over once to allow the fat to coat and let rise 1 1/2 hours in a warm area (preferably between 80°-85°F). Cover with parchment or saran wrap.
• Knead and punch down dough and divide in to 12 fist sized balls. Place in rows into the 9" x 13" baking pan. Cover and let them sit for second raise for 40 mins in warm area.
• Snip tops with scissors to make crosses or decorations. Brush with egg yolk.
• Bake 40-45 minutes at 375°F
• Once out from the oven, let cool in pan for 30 mins, then turn out onto wire rack.
• ICING: While the buns are cooling combine milk, sugar, butter, and vanilla. Add more icing sugar or milk to adjust consistency to form thick paste.
• Place mixture into piping bag or into a Ziplock bag cut corner to pipe icing crosses (or whatever).
• Serve with butter.

POTATO BUNS

Steps:

• In a stand mixer with a dough hook, combine all of the ingredients, and knead for 4 minutes. Let the dough rise till it's doubled in bulk, about 90 minutes.
• Divide the dough into 15 pieces and roll each one into a ball. Place on a lightly greased 9 x 13-inch pan, spacing them evenly in five rows of three balls each.
• Cover and allow the rolls to rise for about 90 minutes or until they're quite puffy.
• Bake the rolls in a preheated 375°F oven for 15 - 20 minutes, until they're golden brown.

POTATO HAMBURGER BUNS

Steps:

• If needed, cook potato. Drain, reserving at least 1 C cooking water. Mash up well with fork. Combine 1/2 c. water and yeast in a small bowl, stir, and let foam for 5 minutes. In your mixer, combine mashed potato, buttermilk, 1 C potato water, sugar, salt, butter and 2 c. flour. Attach the dough hook and mix for 1-2 minutes. Add the yeast mixture. Continue to add the remaining flour, 1/2 c. at a time, until the dough pulls from the sides of the bowl, but still sticks to the base. This may take an extraordinary amount of flour, That is ok! It will always be quite sticky, which is also good. Knead with the hook for 5-7 minutes more. Place the dough into a greased bowl, cover with plastic wrap, and let rise for one hour. Line two baking sheets with parchment. Turn out dough onto a counter, let deflate, then divide into 16 pieces. Shape into buns by making a ball and pulling the sides of the roll under over and over to create tension. Tuck sides into the bottom of the roll, creating a nice, taut dome. Place on baking sheets about 2 inches apart -- you want them to bake into each other, if possible. But no worries if they do not! Cover with a clean towel and let rise for another 30-40 minutes (the more rise time, the airier the roll). Preheat the oven to 375. Before baking, mix together one egg yolk and 1 t water. Brush this onto tops of buns and then sprinkle with sesame seeds. Bake for 20-25 minutes. Remove to a rack and let cool slightly before serving.