Prepare Your Ingredients
- Weigh out all your ingredients before you start — it makes the process so much smoother. Add the flour to a mixing bowl, then mix in the sugar and yeast. If using fresh yeast, crumble it into the flour.
Combine the Dough
- Add the mashed potato and mix until fully incorporated. Then add the egg, butter, and about 90% of the milk. Mix until combined, then add the salt and slowly pour in the remaining milk.
Mix and Develop the Dough
- Mix until the dough forms a smooth, elastic ball and reaches your desired dough temperature. This usually takes around 15 minutes.
First Prove
- Shape the dough into a smooth ball, cover, and leave it to prove until doubled in size.
- Weigh the dough and divide it into 10 equal portions (around 100–110g each, depending on your egg size). Shape each portion into a smooth ball and place on a lined baking tray, leaving enough space for them to expand.
Second Prove
- Cover with a slightly damp tea towel and leave to rise again until doubled in size
Preheat and Glaze
- Preheat your oven to 180°C fan / 200°C conventional / 355–390°F. Whisk together the egg and milk for the glaze, then brush generously over each bun. Finish with a sprinkle of sesame seeds.
Bake
- Bake for around 20 minutes, or until the buns are deep golden brown.
Cool
- Transfer the buns to a wire rack. Lightly spritz with water, then cover with a clean tea towel while they cool. This helps keep them soft and fluffy.
Pro Tips
Freeze for Later
- Pre-slice and freeze the buns. They defrost beautifully and toast perfectly for last-minute burger nights.
Sandwich Time
- Skip the glaze for a softer, more versatile bun that’s ideal for sandwiches.
Dan Hall
Dan has always had a deep love for pizza and a fascination with the culture that surrounds it. In countries such as Italy and the United States, pizza sits at the heart of communities something he believes the UK is still developing. After buying his first pizza oven (an Uuni 3) in 2017, he quickly became obsessed with both making and eating pizza.
Noticing the same questions repeatedly appearing online about dough and recipes, Dan created Mozzafella as a hub for pizza makers.in 2018, Dan launched Mozzafella as a pop-up pizzeria, starting at a local farmers’ market and growing into festivals, bars, private catering.
In 2019, Dan won Best Pizzeria atThe Food Awards England, ahead of major names such as Rudy’s.
In 2021, Dan won the Papa Industry Awards Best Pizza Chef, followed by the New York category at the same awards in 2022. He was a finalist at the National Pizza Awards 2022, named Best in Region (UK) at the European Pizza Championship 2023, and again reached the finals at the European Pizza Championship 2024, he is a finalist for Papa Industry Awards Best Pizza Chef 2025.
