These home made buns have a soft crumb a nice golden crust. If you prefer an exterior crust that is very soft, brush with milk. It takes practice to shape these buns, but they taste great regardless. With a bit of potato in the dough, it will be soft, but so much tastier than super-market bread.
Ingredients
6-7 cups bread flour, divided
1/4 cup instant potato flakes
2 tbsp instant yeast
1/4 cup sugar
1 tsp salt
2 tbsp butter, softened
2 eggs, lightly beaten
1 cup water
1 cup milk (2% works)
Instructions
Read Susie's Tips and Tricks below
1. In a heavy-duty mixer, add 6 cups flour, potato flakes, yeast, sugar, and salt. Stir together. Now add the butter, and blend with paddle in until it breaks apart.
2. Warm the milk and water to 125F, then add eggs to liquid. Turn on mixer with paddle and set to "Stir". Slowly add liquid a bit at a time while mixing. Once all the liquid is gone. Be sure to turn mixer on 4 for 2 minutes; you want the dough to be wet. Now change the mixer to the dough hook.
3. With the dough hook set to level 2, slowly add the remaining 1 cup of flour. You may not use all of it. Let the machine do the work 6 to 7 minutes. Be sure to stop occasionally and move the dough mass around. Do the squeeze test and confirm that the gluten has formed.
4. Divide the dough in half and cover, setting aside one portion (keeps dough soft and pliable). Now divide into 3 oz buns, approximately 5" long. Roll thin and long; it takes practice to get the size and shape right, but you can do it. If you want a larger bun, use 4 oz of dough and shape a bit longer. Place in lightly greased 9X13 or 8X8 pans with sides and give space (2"or so) between each piece of dough. Makes approximately 18 servings.
5. While the buns rise (this is a one-rise bread, do the poke test) and become nice and puffy, preheat oven to 350F. Bake for 15 to 18 minutes or until nicely golden brown. Let sit one minute, then remove and place on a rack to cool.
Susie's Tips and Tricks
You may divide this recipe in half.
May be used for hamburger buns as well (yes, change the shape!).
If you use regular yeast, liquid temp (milk and water) should be 110F. Also, the rise time will be double.
If desired, add 2 tsp garlic powder, or some garlic chives or herbs, and have a bit of extra flavor.
If you want an extra soft crust, rub some butter on top after baking, or brush with some milk prior to baking. As a garnish, use a smattering of sesame seeds sprinkled over brushed egg whites.
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