Everything Bagel Potato Buns

potato buns

 Yeah, we said it. Pillowy-soft and crowned with the sensational everything bagel seasoning, these Everything Bagel Potato Buns are the perfect bookends to hamburgers, sandwiches, or any other savory concoction you can imagine. Mashed potatoes and Platinum® Yeast from Red Star® are the two miracle ingredients in these buns. The starchy addition creates a chewy, savory crumb while the yeast helps it rise to the occasion. Bake them once and there will be no going back—you’ll be hooked for life.

Everything Bagel Potato Buns
Makes 12 buns
  • 4½ to 4¾ cups (563 to 594 grams) all-purpose flour, divided
  • ¼ cup (50 grams) granulated sugar
  • 1 tablespoon (9 grams) kosher salt
  • 1 (0.25-ounce) package (7 grams) Platinum Yeast
  • ½ cup (120 grams) water
  • ½ cup (120 grams) whole milk
  • ¼ cup (57 grams) unsalted butter, cubed
  • ½ cup (122 grams) prepared mashed potatoes (peeled, boiled, and prepared without milk, butter, or seasonings), room temperature
  • 2 large eggs (100 grams), room temperature and divided
  • 3 tablespoons (24 grams) everything bagel seasoning
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat 1½ cups (188 grams) flour, sugar, salt, and yeast at low speed until combined.
  2. In a medium saucepan, combine ½ cup (120 grams) water, milk, and butter; cook over medium-low heat until butter is melted and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm milk mixture to flour mixture; beat at low speed for 1 minute, stopping to scrape sides of bowl. Add mashed potatoes and 1 egg (50 grams); beat until well combined, about 1 minute. With mixer on low speed, gradually add 3 cups (375 grams) flour, beating just until a shaggy dough forms.
  3. Switch to the dough hook attachment. Beat at low speed until a soft, elastic, and slightly tacky dough forms, 8 to 10 minutes; add up to remaining ¼ cup (31 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. (Dough should pass the windowpane test; see Note.) Turn out dough onto a lightly floured surface, and shape into a smooth round.
  4. Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 30 to 45 minutes.
  5. Position oven rack in top third of oven. Preheat oven to 400°F (200°C). Line 2 baking sheets with parchment paper.
  6. Punch down dough; cover and let stand for 5 to 10 minutes. Turn out dough onto a clean surface; divide into 12 portions (about 90 grams each). (Keep portions covered as you work.) On a clean surface, shape each portion into a smooth ball. Using your hands, pat each ball into a 3-inch disk. Place dough disks evenly spaced on prepared pans. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed and tops are rounded, 15 to 25 minutes.
  7. In a small bowl, whisk remaining 1 egg (50 grams). Working with one batch at a time, brush tops and sides of dough with egg wash. Sprinkle with everything bagel seasoning.
  8. Bake, one batch at a time, until golden brown and an instant-read thermometer inserted in center registers 200°F (93°C), 12 to 15 minutes, rotating pan halfway through baking. Serve warm or at room temperature. Best served same day.
To use the windowpane test to check dough for proper gluten development, pinch off (don’t tear) a small piece of dough. Slowly pull the dough out from the center. If the dough is ready, you will be able to stretch it until it’s thin and translucent like a windowpane. If the dough tears, it’s not quite ready. If dough is not ready, beat for 1 minute, and test again.


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