Addition of boiled and mashed potatoes to the whole wheat bread gives it a light crumb and a moist texture. Earlier I have made a loaf bread with potatoes. This time when I needed some soft burger buns, I thought of potatoes again.
You can use pre-boiled potatoes, the ones that are lying in the fridge. Leave them at room temperature and make sure they aren’t cold when you add them to the dough. I peeled and chopped the potatoes. Later, boiled them in a pan. Pass them through a sieve so that there are no lumps and the potato mash is smooth.
The recipe can be easily halved or doubled.
If you like to bake the simple whole wheat bread, find the recipe here.
Whole Grain Potato Buns
- 300 g Whole wheat flour
- 50 g Very fine semolina
- 250 g Potatoes
- 1.5 tsp Instant dry yeast
- 1.25 tsp Salt
- 2 tbsp Honey
- 1/2 cup Warm water
- 2-3 tbsp Any neutral oil
- 1 tbsp Milk for milk wash
- 1 tsp Chia seeds
- Peel and cut the potatoes. Boil them in an open pan adding enough water to cover the potatoes. Cook them covered.
- Once the potatoes are cooked pass them through a sieve. Allow them to cool.
- Take half a cup of warm water and dissolve honey in it. Mix yeast and keep it aside for 10 minutes to bloom.
- Mix flour, semolina and salt in a big bowl. Add bloomed yeast and boiled potatoes.
- Make a dough by mixing everything. If the dough is dry, add 1-2 tbsp water.
- Transfer the dough on the counter and knead for 10-15 minutes applying oil on your hands gradually. The dough will be sticky in the beginning however it will be manageable after the kneading.
- Keep it in an oiled bowl for the first rise. Cover the bowl with a kitchen towel.
- The first rise took about 50 minutes as the weather is super hot and my kitchen is unusually warm even in the morning.
- Punch the dough gently and divide it into 10 equal parts.
- Shape the dough into buns. Keep them for the second rise in a parchment paper-lined baking tray.
- The second rise took 20 minutes. Meanwhile preheat the oven at 200 C for 10 minutes.
- Brush the buns with milk and sprinkle chia seeds before putting them into the oven.
- Bake the buns for 20 minutes or till the top has nicely browned. Avoid overbaking. Mine got a little overbaked as I got busy with cooking other things.
- Apply butter as soon as the buns are out of the oven. Allow them to cool on a wire rack for some time and dig in.