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Fluffy Potato Cheese Bun

This appetizing cozy-like country bun is soft, with a golden-brown crust, a perfect presentation of potatoes and cheese, and will surprise you at how fluffy and soft the dough is and how very easy it is to make.


It has all the flavor of yeasted bread, but without all the kneading. Yes, you read that correctly. This is a lo-knead Cheese Potato Bun. Adding potato to bun is a trick that artisan bread bakers have used for many years. The starchiness in the potato attracts more moisture, so the result is a soft bun. The cheese not only adds flavor but also makes the rolls softer. Finally, parsley adds the right amount of herb flavor to take bread to the next level. I knew immediately I would have it with a cup of tea in the morning... and with my lunch :)


For the Dough:

  • 1¼ cups Bread flour

  • 1 Room temperature egg

  • 5 1/2 tbsp Warm milk

  • 1 packet instant dry yeast (big 1tsp)

  • 2 tbsp Sugar

  • 1 tsp Salt

  • 5 tbsp melted unsalted butter

  • 2 Potatoes (430g) Weight with peels (I use Yukon Gold potatos)

  • 3 pinches of salt

  • 3 pinches of pepper

  • 5 tbsp Heavy cream

  • 1 package of shredded Mozzarella cheese *or various cheeses to your liking


Toppings: