# Potato Buns with Ham and Provolone

Recipe by [Luca Martelli](https://fridge.menu/en/u/lucamartelli)

Soft potato dough buns stuffed with ham and provolone cheese.

Servings: 4 · Baking

Contains: gluten, milk, eggs

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Potato Buns with Ham and Provolone](https://image.fridge.menu/adaptations/iac0v6im/7acb6c38633ca5fb5e4771fd22a58c506749e98681e0751c53615ebe99c971c4.jpg)

## Ingredients

- 200 g [Plain flour](https://fridge.menu/en/i/flour)
- 200 g [Strong white bread flour](https://fridge.menu/en/i/flour)
- 200 g [Cooked potato](https://fridge.menu/en/i/potato) — mashed
- 100 g [Milk](https://fridge.menu/en/i/milk)
- 1 pcs [Eggs](https://fridge.menu/en/i/eggs)
- 40 g [Vegetable oil](https://fridge.menu/en/i/vegetable-oil)
- 12 g [Yeast](https://fridge.menu/en/i/yeast)
- 1 tsp [Sugar](https://fridge.menu/en/i/sugar)
- 12 g [Salt](https://fridge.menu/en/i/salt)
- 200 g [Ham](https://fridge.menu/en/i/ham) — diced or chopped
- 200 g [Provolone](https://fridge.menu/en/i/provolone) — diced or chopped
- 1 pcs [Egg yolk](https://fridge.menu/en/i/egg-yolk)
- 1 tbsp [Milk](https://fridge.menu/en/i/milk)

## Steps

1. Boil the potato until tender and let it cool.
2. Sift the plain flour and the strong white bread flour into the bowl of a mixer, and add the milk.
3. Add the egg, the crumbled yeast and the sugar.
4. Pour in the vegetable oil, then add the cooled cooked potato, roughly mashed beforehand.
5. Knead the dough by hand or in a mixer with a dough hook until smooth and no longer sticky.
6. Add the salt and knead for a few more minutes.
7. Shape into a ball, place in a large bowl and leave to rise until doubled in size. (120 min)
8. Divide the risen dough into pieces weighing about 50 g each.
9. Stretch each piece slightly with your hands and place a tablespoon of chopped or diced ham and provolone in the centre.
10. Pinch the edges together and shape into a ball, turning the seam downwards.
11. Arrange all the balls in a round 26 cm tin lined with baking paper, leaving a few centimetres between them.
12. Cover with cling film and leave to rise again for 1 hour, or until the balls have doubled in size. (60 min)
13. Brush the buns with the egg yolk beaten with milk, and bake in an oven preheated to 180°C. (23 min)
14. Remove from the oven and let rest briefly before serving.

Published 2026-10-09

https://fridge.menu/en/r/potato-rolls-with-ham-and-provolone-iac0v6im

---
Report this recipe: https://fridge.menu/_/report?kind=adaptation&lang=en&ref=iac0v6im · Something wrong? Tell us — no account needed. Write to hello@fridge.menu