The Freshman Cook: Potato Buns!

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It is Secret Recipe Club day! It is also your lucky day because today you are being given the recipe to the most incredible homemade rolls ever! This month I was assigned the blog, A Tale of One Foodie’s Culinary Adventures! This blog is written by Erin, and it is full of wonderful sounding and beautiful looking recipes. I had quite a difficult time deciding what to make until I saw these Potato Buns! I am so glad I made these. They are awesome and easy to make. You will never eat store bought buns again! Try these!

Potato Buns

  • 2 cups very warm Water (120-130 degrees)
  • 1/4 cup instant Mashed Potato Flakes
  • 1/2 cup Sugar
  • 1 tablespoon kosher Salt
  • 2 Eggs, beaten
  • 1/2 cup Butter, softened
  • 4 1/2 -6 cups Flour
  • 2 tablespoon Instant Yeast

Stir together the water, potato flakes, sugar and salt.

Fast acting yeast works best when the water is 

between 120-130 degrees. It needs to be at the right 

temperature now, because you won’t find out it didn’t work

until later. By then you have done a lot of work!

Add eggs, butter, and the your yeast mixed 

with 3 cups of flour.

Beat with mixer on high.  

This can be done by hand also.

Add remaining flour, 1/2 cup at a time, until the

dough can be easily kneaded.

Knead well.

I used my dough hook, on the mixer, but you can knead by 

hand if you want.

Place in a greased, covered bowl in the fridge 

to rest for 2 hours or overnight. 

Pinch 2-3  inch balls off the main piece of dough and

form into round roll shapes.

Place on parchment paper lined baking sheet.

Let rise until doubled in size, at least 1 hour.

Bake for 12-15 minutes.

The buns are done when

they sound hollow when you tap on them.

Not all mine turned out as pretty as Erin’s 🙁

But they were delish!!

So Pretty!

Thank you Erin for such a great recipe!

I just love making and eating these buns!!

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