Potato Buns I
Soft, fluffy potato buns with a hint of sweetness and rich flavor, perfect for sandwiches or as a side for hearty meals, appealing to bread lovers and comfort food fans.
Ingredients
Instructions
- Peel and quarter the potatoes, then cook in salted water until soft.
- Drain the potatoes, reserving 1/4 cup of potato water, then mash the potatoes.
- Sprinkle the yeast into 1/4 cup warm water and let it activate.
- Add the lard and sugar to the mashed potatoes, beating until the lard is melted and the mixture is smooth.
- Mix in the beaten eggs, potato water, and salt.
- Stir in the yeast, then add half of the flour and knead in 2 1/2 cups of flour.
- Place the dough in a greased bowl, cover, and let rise until doubled in size.
- Turn the dough out, knead for 2 minutes, then shape into 2-inch diameter balls.
- Place the balls in three greased 8-inch pans, barely touching each other.
- Cover and let rise until nearly doubled.
- Prepare crumbs by mixing 1/4 cup sugar, 1/4 cup flour, and butter.
- After the second rise, brush the tops of the buns with a mixture of 1 teaspoon sugar in 3 tablespoons water.
- Sprinkle the crumbs on top of the buns.
- Bake in a 350°F oven for 20 minutes until golden brown.
Tips & Substitutions
For a lighter texture, ensure your yeast is fresh and properly activated before incorporating it into the dough. If you don't have lard, unsalted butter or vegetable shortening can be used as substitutes. You can also add herbs or spices to the dough for added flavor, making these buns versatile for various meals.
Serving Suggestions
These potato buns are delicious on their own or served alongside soups and stews. They pair beautifully with Peachy French Toast for a hearty brunch. You can also slice them open to make delightful sandwiches or serve them with butter and jam for a simple snack.
Storage & Reheating
Store leftover potato buns in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer-safe bag or container for up to 2 months. To reheat, simply thaw and warm in the oven at 350°F for about 10-15 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Potato Buns I contains roughly 1203 calories, with 4g protein, 36g carbohydrates, and 116g fat. It is a good source of vitamin C (14% of the Daily Value) and potassium (12% of the Daily Value). Note that it is relatively high in sodium, at 627mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use instant yeast instead of dry yeast?
Yes, you can substitute instant yeast for dry yeast. Just mix it directly into the flour instead of activating it in water. Use the same amount, and you'll still achieve a great rise in your potato buns.
What can I do if my dough isn't rising?
If your dough is not rising, check if your yeast is fresh and the water was warm, but not hot, as extreme temperatures can kill the yeast. Additionally, ensure the dough is placed in a warm, draft-free area for optimal rising conditions.
How can I make these buns vegan?
To make these potato buns vegan, substitute the lard with coconut oil or vegan butter, replace eggs with flaxseed meal mixed with water (1 tablespoon flaxseed meal + 3 tablespoons water per egg), and ensure your sugar is vegan-friendly. These adjustments will create a delicious vegan version.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).