Potato buns

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  • recipe image cover
  • recipe image cover





Preparation time: Approx. 5 minutes

Raise: Minimum 6/8 hours – max. 72 hours

Baking time: Approx. 20 minutes at 220 degrees

You can advantageously bake the potato buns in small molds, otherwise the buns can become a bit flat…

Enjoy :)


4 dl cold water
10 g yeast
½ dl yogurt / skyr
1 tbsp honey
1 tsp salt
3 dl oatmeal
300 g cooked mashed potatoes
1 dl wheat bran or whole grain flour
7 dl wheat flour
Click on the ingredients you have, then you will know what you need


Open the bakingbag - fold the edge of the bag and place it on the table like a sock
Pour water and yeast into the bag and make sure the yeast dissolves
Pour yogurt / skyr, honey, salt, oatmeal and mashed potatoes into the bag and make sure it spreads
Pour flour into the bag
Pin the bag together in the shaft - lift - knead with the tip / "toe" inside the bag until all the flour has spread – min. 1 minute. There must be no dry spots with flour. The dough should be smooth and uniform. This dough requires a little extra kneading because the potatoes
Release the binder by the dotted line at the front of the "sock" - tie the binder - not too tight - the dough should be able to breathe
Place dough in refrigerator for long-term rise until you are going to bake - min. 6/8 hours max. 72 hours
Remove dough from refrigerator
Cut a hole in the tip / "toe" - approx. 5 cm for buns
Gently squeeze the dough out of the bag. Cut dough for each bun. Be careful not to cut in the plastic. Be careful not to press the nails / fingers into the bag, as it may break. If the dough is hard to squeeze, cut a slightly larger hole. Use two plates if you do not want the buns to lie close and touch each other
Sprinkle with seeds
Bake approx. 20 minutes in a 220 degree hot oven - preferably hot air