My family loves one of the popular brands of potato buns/rolls/hotdog buns, but I didn't love how they could sit on the counter for a month and never mold. Rather than keep wondering about what those same ingredients could be doing to our bodies, I learned to make a homemade version. Spoiler: the kids like this one even better.
Ingredients
- 2 c. all-purpose unbleached flour
- 1 c. bread flour
- 1/2 c. plain mashed potato (I bake one either the night before or the morning I'm going to make rolls. 1/2 of a regular sized potato will yield 1/2 c. mashed)
- 1/4 c. nonfat dry milk
- 3T brown sugar
- 1 1/4 tsp salt
- 1 large egg
- 2 tsp instant yeast
- 4T butter, melted
- 1 c. lukewarm water
directions
- You can definitely mix this by hand! I don't have a dough hook, so I make all of my breads by hand. However, if you have a stand mixer with dough hook, feel free to use. Combine all ingredients in bowl, stir until combined. Knead until soft yet tacky dough forms (about 5 minutes with mixer, a couple more minutes by hand.)
- Place the dough in a lightly greased bowl (I use the same one I mixed the dough in), cover, and let rise in a warm place for 1 hour or until almost doubled.
- Turn dough onto lightly floured surface and divide into 6 roughly equal pieces for large buns, 8 for medium. Roll each piece into a ball.
- Flatten balls gently and place onto parchment-lined baking sheet, leaving 2-3 inches in between. Cover and let rise a 2nd time until buns have doubled in size, about 45 minutes. Towards the end of rising time, preheat oven to 350 degrees.
- Bake buns for 25 minutes (they will be a light golden brown.) Remove from oven and place on cooling rack.
storage
Buns can be wrapped and stored at room temp for several days. I've heard they do well in the freezer for up to two months, but my family never leaves any left that long for me to find out.
Enjoy!!
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