Description

These ultra-soft buns combine tangy sourdough starter and creamy mashed potatoes to create a tender, fluffy texture that’s perfect for burgers, sandwiches, or simply slathered with butter.

Ingredients

1/2 cup active sourdough starter
3/4 cup mashed potatoes (plain, cooled)
2 1/2 cups bread flour
1/2 cup whole milk
2 tbsp unsalted butter, melted
1 large egg
1 tbsp sugar
1 tsp salt
Optional: egg wash (1 beaten egg), sesame or poppy seeds for topping

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Instructions

In a bowl, whisk together the sourdough starter, milk, egg, mashed potatoes, and sugar until smooth.
Stir in bread flour and salt until a shaggy dough forms. Mix in the melted butter last.
Knead for 8–10 minutes by hand (or 4–5 minutes in a mixer) until dough is smooth and elastic.
Place dough in a greased bowl, cover, and let rise at room temperature for 4–6 hours until puffy.
Turn dough onto a floured surface, gently deflate, and divide into 8–10 pieces. Shape into balls and place on a parchment-lined baking sheet.
Cover and proof for 2–3 hours at room temp (or overnight in the fridge) until soft and risen.
Preheat oven to 375°F (190°C). Brush buns with egg wash and sprinkle with seeds if desired.
Bake for 18–22 minutes until golden brown and hollow-sounding. Cool before serving.

Notes

Brush with melted butter after baking for a glossy, soft finish.
Store in an airtight container for 3 days, or freeze for up to 2 months.
Use leftover plain mashed potatoes if unseasoned.