These IdahoⓇ Potato Soft Sandwich Buns are flavorful, soft, and squishy, and they stay that way for days. Just because they’re soft doesn’t mean they won’t hold up to a lot of fillings, so don’t hesitate to use them as buns for heartier foods like burgers. You can also choose to make them a bit smaller and serve them as dinner rolls.
2medium IdahoⓇ potatoes, peeled and cut into 1” chunks
Cold water to cover
2teaspoonskosher salt
2ouncesunsalted butter(½ stick)
6ounceswhole milk
3tablespoonsgranulated sugar
1large egg
1large egg yolk
1 ½teaspoonskosher salt
1poundhigher protein bread flour(such as King Arthur)
1tablespoonactive dry yeast
¼cupwhole milkfor brushing before baking
Instructions
Place the potatoes in a medium saucepan, and cover with water by about 1". Add 2 teaspoons kosher salt to the water.
Bring potatoes to a boil and then simmer for 10-12 minutes or until they offer no resistance when pierced with a knife.
Drain the water out of the pan. Put the lid on the pan and put the pan back on the burner (now turned off) for about 5 minutes. This will help the potatoes to dry. When ready, they will look a little "floury" on the outsides. If you have a stove whose burners do not retain heat (such as a gas stove), put over a very low flame to dry.
Weigh out 8 oz of the potatoes (about 1 cup, lightly packed), and put them in the bowl of your stand mixer. Fit the mixer with the paddle attachment and mix until smooth.
Cut the butter into 4-5 pieces and add to the mixer. Mix until the butter has melted.
Mix in milk, sugar, egg, egg yolks, and salt until you have what looks like potato soup.
Add the flour to the bowl, and top with the yeast. Switch to the dough hook, and mix on low speed until the dough comes together, about 2-3 minutes.
Increase the speed to medium and knead until the dough is smooth, shiny, and supple, about 7-8 minutes.
Once the dough is shiny and stretchy, gather it into a ball. The dough will be fairly soft, so do the best you can.
Place the dough into a large, buttered or pan-sprayed bowl, spray the top with pan spray, and cover with a lint free kitchen towel or with plastic wrap.
Let rise in a warm place until doubled in volume, about 2 hours.
Spray a half sheet pan with pan spray and have it nearby.
Turn out dough onto a clean, smooth surface. Gently press out the gases from the dough.
Using your bench knife and scale, divide your dough into 12 3 ounce portions.*
Place these on your baking pan, cover with plastic wrap, and refrigerate for an hour.**
Meanwhile, prepare your work surface by dusting lightly with flour. Have a cup or so of extra flour handy as well.
Line 2 baking sheets with parchment paper, place racks in the top and bottom thirds of your oven, and heat the oven to 375°F.
Working with one piece of dough at a time, flatten dough out into a disc. Gather up all the edges of the disc and bring them to the center. Turn the dough so the smooth side is up, and add a sprinkle of flour to make it easier to work with.
Use your cupped hands to roll the ball on the counter, pulling the skin of the ball taut.
Place on one of the prepared pans.
Continue working in this way, adding a bit of flour as needed and placing 6 rolls on each of the pans.
Spray the tops lightly with pan spray, cover with plastic wrap, and let rise in a warm place until puffy, about 45 minutes.
When rolls are nice and puffy, gently brush them with milk. Put in the oven, and bake for 8 minutes.
Rotate the pans and switch rack positions. Continue baking for an additional 8-9 minutes, or until the rolls are a lovely medium golden brown.
Allow to cool on the pans for 10 minutes and then transfer to cooling racks to cool completely.
Buns will be extremely light and puffy once baked. As they cool, they will sink just a bit, and their tops may wrinkle a little. This is normal, and your rolls will end up tender yet chewy with a nice, even crumb.
Store at room temperature, well covered, for 3-4 days. For longer storage, place in freezer bags, pressing out as much air as possible, and freeze for up to a month.
Notes
*For Dinner Rolls, divide dough into 18 2 ounce portions and bake 9 per tray. You can also place them fairly close together in a parchment-lined 10” cake pan to bake.**The dough is very soft at room temperature. Chilling it makes it easier to work with. If you are concerned about the dough warming up as you shape each roll, only take 4-6 portions out of the fridge at a time.Q&AHere are some frequently asked questions about making and storing homemade rolls. I hope you find this helpful!Can I use red potatoes to make this dough?No. Waxy potatoes don’t have the right sort of starch structure to hold onto the moisture, and they also like to hold their shape which makes it harder to mash them for adding to the dough. Stick to Idaho russets for best results.What kind of yeast should I use?My preference is usually active dry yeast, although you can use either active dry or instant yeast. If you use active dry yeast, let it bubble in a portion of the liquid from the recipe before adding the rest of the ingredients. If you use instant yeast, you can just put everything in your mixer at once.What is the rise time for these homemade potato rolls?This recipe requires 2 rises. The first will take about 2 hours. The second, which happens once you shape the rolls, is about 45 minutes. Since the dough is so soft, I also suggest you refrigerate it for about an hour after the first rise and before you shape the buns for the second rise.Can I use this recipe to make dinner rolls?Yes you can. Scale out 2 ounce portions of dough rather than 3. The recipe will yield about 18 dinner rolls. If you want even larger sandwich buns, scale at 4 oz rather than 3. You’ll end up with 9 larger buns. As written, you’ll end up with 12 3 oz rolls.Can I freeze soft sandwich rolls?Absolutely. Almost all breads freeze really well. If you’re not going to eat all your rolls within 2-3 days, cool them completely then store them in freezer bags, pressing out as much air as you can before sealing. They’ll be just fine for about a month.