Yeast Dough Buns with Potato Filling (Baked in the Oven)
Soft, fluffy buns with a savory mashed potato center. Baked till golden, perfect for breakfast or a hearty snack!
Updated : 07 July, 2025
Easy
More than 1 hour.
Ingredients
Dough
150 milliliters
Milk
1 teaspoon
Dry yeast
0.5 teaspoon
Salt
1 tablespoon
Sugar
30 grams
Vegetable oil
230 grams
Wheat flour
Filling
350 grams
Potato
150 milliliters
Milk
to taste
Salt
10 grams
Butter
Glaze
1
Eggs
1 tablespoon
Milk
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Advices
Advice
Be prepared that you might need more or less flour than indicated in the recipe. Focus not on the amount, but on the desired dough consistency.
Preparation
Step 1
Measure out all the necessary ingredients for the dough. Slightly warm the milk. Use odorless vegetable oil.
Step 2
In a small bowl, mix the yeast, 1 teaspoon of sugar, and about 50 ml of lukewarm milk. Stir well until the sugar dissolves. Let the yeast mixture sit for 10-12 minutes until a foamy “cap” forms, indicating active yeast. If the foam rises poorly or very slowly, it’s better to replace the yeast.
Step 3
Be sure to sift the flour to aerate it. This helps the dough rise better and makes the buns fluffy.
Step 4
For preparing the dough, choose a wide, large bowl with high sides so the dough has space to rise. Dissolve the salt and sugar in the remaining warm milk.
Step 5
Add the activated yeast mixture and stir.
Step 6
Pour in the vegetable oil and mix well.
Step 7
Gradually add the sifted flour. Don’t add all the flour at once - you may need more or less. Start by adding about three-quarters of the total amount and mix the dough with a spoon.
Step 8
Add the rest of the flour in small portions, mixing each time by hand. Focus on achieving the desired dough consistency rather than a precise flour quantity.
Step 9
The dough should be soft, supple, not too stiff, and not sticky to the hands.
Step 10
While the dough is rising, prepare the potato filling for the buns.
Step 11
Peel the potatoes and cut them into small pieces. Cover them with water. Boil the potatoes in salted water until fully cooked. To check doneness, pierce a piece with a knife - it should be completely soft.
Step 12
Drain the water. Mash the potatoes with a masher, adding warm milk and butter to create mashed potatoes. Adjust the amount of milk to taste. Use less milk if you want a thicker filling. Remember, the filling thickens more as it cools. Let the filling cool to room temperature.
Step 13
The dough should rise and increase in volume by 2–2.5 times.
Step 14
Gently punch down the dough, transfer it to a floured work surface, and divide it into equal portions. Roll each portion into balls and place them on a baking sheet lined with parchment. Be sure to leave enough space between the balls because you’ll later shape them into buns. Alternatively, you can shape them into flat rounds directly. Cover the dough balls with a light towel and let them rest for 15 minutes.
Step 15
Use a glass to press indentations into the center of each dough ball.
Step 16
Lightly beat an egg with 1 tablespoon of milk.
Step 17
Fill the indentations with the potato filling. I used a piping tip for the mashed potatoes, but you can simply use a spoon. Brush the edges of the buns with the egg mixture.
Step 18
Bake the buns in a preheated oven at 180°C (about 355°F) for 20–25 minutes until golden brown. Adjust time and settings based on your oven’s specifics.
Step 19
Let the freshly baked yeast buns cool slightly and serve. Enjoy!