Soft and Pillowy High-Protein Potato Buns
Mashed Potato Base
Dry Ingredients
Wet Ingredients
Egg Wash
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare Mashed Potato Base
Add 70g of water to a medium bowl and microwave for until boiling or near boiling. Carefully remove the bowl from the microwave using gloves. While stirring, add 17g of dried potatoes until the mixture thickens. Set aside to cool down.
Combine Dry Ingredients
Place a food processor on a scale. Add 135g of 00 flour, 55g of vital wheat gluten, 6g of dough conditioner, 5g of diastatic malt powder, 24g of erythritol, 5g of instant yeast, and 3g of salt. Secure the lid and blend the dry ingredients for to ensure they are well combined.
Prepare Wet Ingredients
Add 40g of fat-free milk and 14g of butter to a measuring cup. Microwave for . Stir with a fork until the butter is completely melted. Ensure the mixture's temperature does not exceed 120°F (approximately 50°C) (49°C (approximately 120°F)) to protect the yeast.
Combine Wet and Dry Ingredients
Crack one whole egg into the food processor with the dry ingredients. Add the cooled mashed potato mixture. With the food processor running on high, slowly pour in the butter-milk mixture through the top opening over a period of . Continue blending for another until a cohesive dough forms.
Knead the Dough
Remove the dough from the food processor. the dough back and forth between your hands on a clean surface for to develop the gluten network. The dough should become smooth, strong, and elastic.
First Proof
Roll the dough into a taut ball. Lightly spray a large bowl with cooking oil, place the dough in it, and cover tightly with plastic wrap. Let the dough proof in a warm place for , or until it has doubled in size.
Divide and Shape Buns
Once proofed, take the dough and divide it into six equal portions, each weighing approximately 67g. Flatten each portion to release any large air bubbles. Fold the edges of the dough into the center, flip it over, and round it into a tight ball, ensuring the bottom seam is well-sealed.
Second Proof
Place the shaped dough balls on a sheet pan lined with parchment paper or a non-stick silicone mat. Gently press down on each bun with the palm of your hand to give them a flattened, bun-like shape. Cover the buns with another sheet pan or a damp tea towel and let them proof in a warm place for , or until they have doubled in size.
Prepare Egg Wash
While the buns are proofing, crack one whole egg into a medium bowl and add 20g of water. vigorously until the egg and water are thoroughly combined.
Egg Wash and Bake
Preheat your oven to 375°F (approximately 190°C) (190°C (approximately 375°F)). Once the buns have finished their second proof, brush each bun with a thin, even layer of the prepared egg wash, ensuring to cover both the top and the sides for optimal browning. Place the sheet pan into the preheated oven and bake for , rotating the pan halfway through to ensure even baking.
Cool Buns
Once the buns are golden brown and fully baked, immediately remove them from the oven and transfer them to a wire rack to cool completely. This prevents the bottoms from becoming soggy.
Storage
If you do not plan to consume the buns within the next 4-5 days, it is recommended to vacuum seal them and store them in the freezer. To reheat frozen buns, place them in a 350°F (approximately 175°C) (175°C (approximately 345°F)) oven for .
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 3 swaps
No Milk?
- Unsweetened almond / soy / oat milk (1:1)
- 1/2 cup evaporated milk + 1/2 cup water (per 1 cup)
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
No Egg?
- 1 tbsp ground flax + 3 tbsp water (rest 5 min) — Per egg, best in baking.
- 1/4 cup unsweetened applesauce — Per egg, in sweet baked goods.
- 1/4 cup silken tofu, blended — Per egg.
Storage & Leftovers
Keep your leftovers fresh and ready to enjoy.
- FreezeUp to 5 days
If you do not plan to consume the buns within the next 4-5 days, it is recommended to vacuum seal them and store them in the freezer.
- Store
Dough conditioner improves dough strength, elasticity, extensibility, volume, texture, uniform crumb structure, and extends shelf life.
Variations
Simple ways to adapt this recipe.
- This recipe can be adaptedIngredient swap
This recipe can be adapted to make sandwich bread instead of buns, yielding a loaf with 128g of protein.
Helpful Tips
Small details that can improve the final result.
Your Notes
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