Ingredients

For the Dough:

• Bread flour: 200 grams
• Egg: 61 grams (1, room temperature)
• Warm milk: 80 milliliters
• Instant dry yeast: 4 grams (1 teaspoon)
• Sugar: 20 grams (2 tablespoons)
• Salt: 3 grams (1 flat teaspoon)
• Melted unsalted butter: 30 grams (5 tablespoons)

For the Potato Filling:

• Potatoes: 2 medium (430 grams, with peels)
• Salt: 3 pinches
• Pepper powder: To taste
• Heavy cream or milk: 40 grams (4-5 tablespoons)
• Mozzarella cheese: 140 grams

Toppings:

• Milk: For brushing before baking
• Melted unsalted butter: 2 tablespoons, for brushing after baking
• Parsley: Optional, for garnish

Instructions (Step-by-Step)

Step 1: Prepare the Dough

1. Combine dry ingredients: In a large mixing bowl, combine 200 grams of bread flour, 20 grams of sugar, and 3 grams of salt. Stir well to evenly distribute the ingredients.
2. Activate the yeast: In a small bowl, dissolve 4 grams (1 teaspoon) of instant dry yeast in 80 milliliters of warm milk. Let it sit for 5-10 minutes until the mixture becomes frothy.
3. Mix the wet and dry ingredients: Add the yeast mixture and 61 grams (1 room-temperature egg) to the dry ingredients. Stir until the dough starts to come together.
4. Knead the dough: Add 30 grams of melted unsalted butter to the dough. Knead the dough for about 8-10 minutes, either by hand or using a stand mixer with a dough hook, until it becomes smooth and elastic.
5. Let the dough rise: Cover the dough with a damp cloth and place it in a warm spot. Let it rise for about 1 hour or until it has doubled in size.

Step 2: Prepare the Potato Filling

1. Boil the potatoes: Peel and boil 2 medium potatoes until they are fork-tender, about 15-20 minutes.
2. Mash the potatoes: Once the potatoes are cooked, drain them and mash them in a bowl. Add 3 pinches of salt, a little pepper powder to taste, and 40 grams of heavy cream or milk. Mash until smooth and creamy.
3. Add the cheese: Stir 140 grams of shredded mozzarella cheese into the mashed potatoes until well combined. Set the filling aside to cool slightly.

Step 3: Assemble the Buns

1. Divide the dough: Once the dough has doubled in size, punch it down to release any air bubbles. Divide the dough into equal portions, depending on how large you want the buns to be (typically 8-10 portions).
2. Shape the buns: Flatten each dough portion into a small disc using your hands or a rolling pin. Place a spoonful of the potato-cheese filling in the center of the dough.
3. Seal the buns: Pinch the edges of the dough together to seal the filling inside. Roll the sealed dough into a ball shape and place it seam-side down on a baking sheet lined with parchment paper.

Step 4: Prepare for Baking

1. Brush with milk: Preheat your oven to 180°C (350°F). Brush the tops of the shaped buns with a little milk. This helps them brown nicely in the oven.
2. Bake the buns: Bake the buns in the preheated oven for 20-25 minutes, or until they are golden brown on top.

Step 5: Finish the Buns

1. Brush with butter: Once the buns are out of the oven, brush the tops with melted butter while they are still warm. This gives them a glossy finish and adds extra flavor.
2. Garnish (optional): If you like, sprinkle chopped parsley over the buns for a fresh, herbal touch.
3. Serve: These cheese potato buns are best served warm, fresh from the oven.

Cooking Tips

• Dough texture: If the dough feels too sticky while kneading, sprinkle a little more flour. If it feels too dry, add a tablespoon of warm milk at a time to adjust the consistency.
• Filling variations: Feel free to experiment with the filling. You can add other cheeses like cheddar or gouda for a different flavor. You can also add chopped cooked bacon or sautéed onions for extra richness.
• Baking time: Keep an eye on the buns while baking. Every oven is different, so check for a golden-brown color on top. If they brown too quickly, cover them loosely with foil during the last few minutes of baking.
• Storage: Store any leftover buns in an airtight container. Reheat them in the oven at a low temperature or in the microwave for a few seconds to enjoy them warm again.

Nutritional Facts (Per Serving, Based on 10 Servings)

• Calories: 280 kcal
• Protein: 8 g
• Carbohydrates: 32 g
• Fat: 12 g
• Saturated Fat: 7 g
• Cholesterol: 40 mg
• Sodium: 300 mg
• Fiber: 2 g
• Sugar: 2 g
• Calcium: 120 mg
• Iron: 2 mg

Frequently Asked Questions (FAQs)

1. Can I use instant mashed potatoes for the filling?
   • Yes, instant mashed potatoes can be used as a quicker alternative to boiling and mashing fresh potatoes. Just make sure the texture is thick and creamy, not watery.
2. Can I freeze these buns?
   • Yes, you can freeze the baked buns. Wrap them individually in plastic wrap or store them in an airtight container. When ready to eat, thaw and reheat them in the oven at a low temperature.
3. What other fillings can I use?
   • Aside from mashed potatoes, you can fill the buns with sweet potatoes, mashed pumpkin, or even a savory meat filling. Be sure to adjust the seasoning accordingly.
4. Can I use whole wheat flour instead of bread flour?
   • You can substitute whole wheat flour for a portion of the bread flour, but using all whole wheat flour may result in denser buns. A 50/50 ratio of whole wheat to bread flour works well for a lighter texture.
5. How can I make the buns fluffier?
   • Make sure to knead the dough until smooth and elastic, as this helps develop the gluten for a lighter texture. Allow the dough to rise fully in a warm, draft-free area to ensure the buns are fluffy.

Conclusion

Cheese Potato Buns are a delightful combination of soft, fluffy dough and a rich, cheesy potato filling. These buns are versatile and can be enjoyed as a snack, side dish, or even part of a hearty breakfast. The simple ingredients and easy-to-follow method make this recipe perfect for home bakers of all levels. Serve these buns warm, straight from the oven, and watch as they quickly become a family favorite. With options for customizing the filling and a variety of ways to serve them, these buns are sure to impress.