These soft and slightly sweet Pan de Papa (Potato Buns) are packed with flavor! Made with real mashed potatoes, they're perfect for burgers, a tasty addition to any meal, or paired with a piping hot cup of coffee. Give them a try-you won't be disappointed. They might just become your new favorite!
Note: The full instructions are provided in the recipe card below.
Warm milk until lukewarm, either in the microwave or on the stove.
In a stand mixer, combine egg, flour, sugar, yeast, salt, oil, and mashed potatoes. Add warm milk and water mixture. Knead until smooth.
Shape dough into a ball, place in a greased bowl, cover, and let rise until doubled in size (1 to 1 ½ hours).
Divide dough into 12 pieces, shape into balls, and arrange in a greased baking pan.
Preheat oven to 350°F (177°C).
Brush tops of buns with egg wash.
Bake for 25 to 30 minutes until golden brown and hollow when tapped.
Cool on a wire rack for at least 20 minutes before serving.
Serving Suggestions
Pan de Papa is versatile and can be served in various ways:
With Butter or Spreads: Serve warm with butter, herb-infused butter, or various spreads like strawberry jam, honey butter, or cream cheese.
As a Side Dish: Accompany any main course, especially soups or stews.
For sandwiches: Use these rolls for sandwiches or hamburgers.
With Breakfast: Serve alongside eggs, bacon, or sausages.
Camila's Tips
Make sure the mashed potatoes are at room temperature before using.
If using Active dry yeast, make sure to activate it first in the warm milk mixture before adding it to the flour.
Ensure that your yeast is fresh and active. The liquid used to activate the yeast should be warm (about 110°F or 45°C) but not too hot, as high temperatures can kill the yeast.
Allow the rolls to cool on a wire rack for a few minutes before serving. This prevents the bottoms from becoming soggy.
These soft and slightly sweet Pan de Papa (Potato Buns) are packed with flavor! Made with real mashed potatoes, they're perfect for burgers, a tasty addition to any meal, or paired with a piping hot cup of coffee. Give them a try-you won't be disappointed. They might just become your new favorite!
65mlavocado oil, olive oilor any neutral-flavored oil
For the Egg Wash:
1egg, beaten
1tablespooncream, milk, or water
pinch of sugar
pinch of salt
Instructions
Heat milk in a microwave-safe bowl until lukewarm, for about 20-30 seconds on high heat. You can also do this in a saucepan on the stove.
In a stand mixer with a dough hook, combine egg, flour, sugar, yeast, salt, butter, and mashed potatoes. Add the warm milk and water mixture and knead for about 5 minutes until the dough is smooth and soft.
Shape the dough into a ball and place it in a large, lightly greased bowl. Cover it with plastic wrap and let it rise in a warm place until doubled in size, about 1 to 1 ½ hours.
After the first rise, divide the dough into 12 equal pieces (about 100g each) and shape each into a smooth ball. Arrange these in a greased baking pan.
Cover the pan and let the rolls rise until nearly doubled in size, about 1 hour.
While the buns are rising, preheat your oven to 350°F (177°C) and get ready to prepare the egg wash.
In a small bowl, crack the egg and lightly beat it with a fork or whisk. Add a tablespoon of milk, a pinch of salt, and a pinch of sugar. Whisk everything together until well combined and slightly frothy.
Use a pastry brush to gently brush the surface of each bun. Be sure to cover the tops and sides for even browning.
Bake the buns in the preheated oven for 25 to 30 minutes, or until they're golden brown on top and sound hollow when tapped on the bottom.
Remove the buns from the oven and let them cool on a wire rack for at least 20 minutes before serving.
Notes
How to Store & Re-Heat:Store in an airtight container or plastic bag at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to a week.Preheat oven to 350°F (175°C). Place rolls on a baking sheet and heat for about 5-10 minutes. Wrap rolls in a damp paper towel and microwave for 15-20 seconds for quick reheating.Make Ahead & Freeze:To make ahead, follow the recipe's instructions. Shape the dough into a ball, then transfer it to a well-oiled bowl. Cover tightly and refrigerate for 12 hours or overnight.On the following day, remove the dough from the refrigerator. Gently punch it down, shape it into buns, and place them on a baking sheet. Allow extra time for the chilled dough to rise. Then, bake according to the recipe's instructions.You can freeze the Pan de Papa before or after baking. To freeze before baking, after completing the first rise and shaping the dough into 6 balls, place them on a baking sheet and then in the freezer until firm, about 2 to 3 hours.Transfer them to a resealable freezer bag, squeeze out any excess air before sealing the bag, and freeze for up to 3 months. When ready to bake, thaw the dough balls at room temperature. Once thawed, place the dough balls in the baking dish for the second rise and proceed with the recipe.To freeze the baked Pan de Papa, let them cool completely, wrap them tightly in aluminum foil, and place them in a freezer bag. Squeeze out any excess air before sealing the bag and freeze for up to 1 month.To thaw, remove the rolls from the freezer and let them sit at room temperature. Then, place the foil-wrapped rolls in a preheated 350°F oven for 10 to 15 minutes until warm.
Nutrition
Nutrition Facts
Easy Potato Dinner Rolls
Amount per Serving
Calories
335
% Daily Value*
Fat
6
g
9
%
Saturated Fat
1
g
6
%
Trans Fat
0.002
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
16
mg
5
%
Sodium
353
mg
15
%
Potassium
368
mg
11
%
Carbohydrates
62
g
21
%
Fiber
3
g
13
%
Sugar
4
g
4
%
Protein
8
g
16
%
Vitamin A
26
IU
1
%
Vitamin C
23
mg
28
%
Calcium
18
mg
2
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
