From the kitchen
Potato Milk Soft Sandwich Buns
Soft, slightly sweet sandwich buns using potato milk for the same soft-crumb effect as classic potato buns.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Potato Milk Edition
Ingredients
- 1 cup Warm Potato Milk (110°F)
- 2 1/4 tsp Active Dry Yeast
- 3 tbsp Sugar
- 3 1/2 cups Bread Flour
- 1 tsp Salt
- 1 Egg
- 3 tbsp Butter, softened
- 1 Egg beaten with 1 tbsp Water, for egg wash
- Sesame Seeds (optional)
Method
- Combine the warm potato milk, yeast, and sugar; let sit until foamy, about 5 minutes.
- Add the flour, salt, egg, and softened butter, and knead until smooth and elastic, about 10 minutes.
- Cover and let rise until doubled, about 1.5 hours.
- Divide into 8 pieces, shape into buns, place on a baking sheet, cover, and proof 30 to 40 minutes.
- Brush with egg wash, top with sesame seeds if using, and bake at 375°F for 15 to 18 minutes until golden.
Kitchen note
This is the direct, honest version of what commercial potato buns are actually built on, a real potato-derived ingredient working exactly as bakers have long known it does.
Culinary Library
Member guidance is protected.
This recipe includes premium technique notes, troubleshooting, substitutions, storage guidance, or member variations.