Potato and Egg Breakfast Buns
These Potato and Egg Breakfast Buns are made of a soft dough and stuffed with delicious seasoned potatoes and eggs. They're a perfect breakfast meal.
Equipment
- 1 9x13 metal baking or sheet pan *see notes
Ingredients
Yeast
- 1 cup warm milk 110° F
- 1½ teaspoon active dry yeast
- 1 teaspoon sugar
Dough
- 3 cups (360g) All purpose flour see notes
- ½ teaspoon salt
- 1 tablespoon sugar
- 3 tablespoon butter softened
Filling
- 1 medium potato (or half large russet potato) diced
- 4 eggs
- 1 tablespoon unsalted butter
- 1 teaspoon zaatar
- ½ teaspoon paprika
- ½ teaspoon chili powder
- ¼ teaspoon garlic powder
- salt & pepper according to taste
- 1 cup shredded cheese of your choice
Topping
- 1 egg (or tablespoon milk) for wash
- 1 tablespoon melted butter for after baking
Instructions
Yeast
- Combine warm water, teaspoon of sugar and yeast in a bowl and set aside for 5 minutes to activate and foam.
Dough
- Combine flour, sugar, salt in the bowl of a stand mixer and mix together. Then add the yeast mixture and with a hook attachment, knead the dough for 5 minutes, then add the softened butter one tablespoon at a time and continue mixing until completely combined and soft, for about 5 to 10 minutes.
- Transfer dough to oiled bowl and cover and let rise in a warm place for an hour.
Filling
- While dough rises, melt a tablespoon of butter in a frying pan over medium heat. Add the diced potatoes and cook until tender, about 6-8 minutes, stirring occasionally so that they don't burn. Add the spices and salt and pepper and stir.
- Then add the eggs and scramble them with the potatoes and continue cooking until the eggs are cooked. Taste to make sure eggs and potatoes are well seasoned. Remove from heat and set aside to cool.
Preparing the Buns
- Line a baking sheet with parchment paper. Try to use a metal sheet pan and not glass or ceramic as a sheet pan cooks these buns better.
- Divide the dough into 12 equal sized pieces and roll into balls.
- Flatted ball into flat round circle, top with a little shredded cheese, then some potato and egg mixture. Close the dough from all sides into each other and form a ball. Roll the ball into your hands and smooth it out. Continue with the remaining balls.
- Place the buns on prepared baking sheet, with at least an inch between them. Cover and set aside in a warm place to rise for 30 minutes.
Baking
- Preheat the oven to 375° F
- Brush the buns with an egg wash (or tablespoon of milk). Bake for 20-25 minutes until buns are golden. Remove from oven and brush with butter. Let cool a bit before eating.
Notes
Notes about flour
- If not weighing flour, start with 2.5 cups and increase gradually.
- Try to use a metal pan, either baking pan or a sheet pan. Avoid using ceramic or glass as it does not cook dough as well as a metal pan would.
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