You just have to taste these buns to understand why they are called Lucky Irish Potato Buns. These delicious soft textured buns melt in your mouth and you feel so fortunate to have had an opportunity to enjoy one.
If you have never ventured into the world of yeast-raised breads or buns, this is a great recipe for you to start with.
3 cups (435 g) all-purpose flour
2 teaspoons (7 g) fast rising instant yeast
2 teaspoons (12 g) fine sea salt
1 cup (70 g) instant potato flakes
1 egg, lightly whisked
1 ½ cups (12 oz./360 ml) warm milk
½ cup butter, softened (4 oz./113 g)
Preheat the oven to 350oF/325oF if using convection setting.
Put the flour, yeast, salt and potato flakes into the bowl of a stand mixer with a dough hook attached.
Add the egg, milk and softened butter. Turn on low speed.
Mix until a soft dough forms, and continue kneading the dough until it is smooth and elastic.
Put the dough into a lightly oiled bowl, cover and rest in a warm place until doubled in volume, about 1 hour.
Punch the dough down and form into the size of buns you want (85 g each or 65 g each or 50 g each).
Place on a baking sheet and let them rise a second time until doubled in size, about 30 minutes.
Bake for 24 – 30 minutes for the 85 g buns; 20 – 25 minutes for 65 g buns; or 15 – 20 minutes for 50 g buns or until the buns are a light golden brown.
For further details including photographs and variations on bun size, please refer to my original post: https://urbnspice.com/my-recipes/breads/lucky-irish-potato-buns/