Yes, it is possible to make potato buns using rye flour instead of wheat flour, but there are a few things to consider:
Rye flour has less gluten: Rye flour contains less gluten than wheat flour, which can affect the texture and structure of the buns. The resulting buns may be denser and have less rise compared to those made with wheat flour. You might need to adjust the recipe or combine rye flour with wheat flour to improve the texture.
Rye flour absorbs more liquid: Rye flour tends to absorb more liquid than wheat flour. You may need to add additional liquid or adjust the hydration level of the dough to achieve the desired consistency. This will depend on the specific recipe you are using, so it's best to consult a rye flour-based bun recipe for guidance.
Flavor considerations: Rye flour has a distinct flavor that is stronger and earthier compared to wheat flour. This can add a unique taste to your potato buns. If you enjoy the flavor of rye, this can be a desirable characteristic. However, if you're looking for a more traditional potato bun flavor, you may want to use a combination of rye and wheat flour to balance the flavors.
It's important to note that substituting rye flour for wheat flour in a recipe may require some experimentation and adjustment to achieve the desired results. It can be helpful to find a specific recipe that is designed for rye flour or consult a baking expert for guidance on adapting a potato bun recipe to use rye flour effectively.