Potato Yeast Buns

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I made this recipe earlier this week using left over mashed potatoes from Thanksgiving. Being the bad blogger I am I didn’t take *any* photos of the process or product. The bread didn’t long enough for me to get any photos.

My biggest change was that I made loaves instead of buns/ rolls. I made the dough a little wetter then I could have (I believe I used about 5 cups of flour: my usual mixture of the King Arthur Bread and King Arthur Whole Wheat Flours).

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Potato Yeast Buns

Course Side Dish

Cuisine Czechoslovak

Prep Time 5 hours hours

Total Time 5 hours hours 20 minutes minutes

Author Mrs. A.N. Dodson, Brainerd, MN "Favorite Recipes of the Nebraska Czech's"

Ingredients

• 2 cakes yeast ( 4 1/2 tsp of active dry)
• 1/2 cup water warm
• 2 cups milk warm
• 1 cup mashed potatoes
• 2 tbsp sugar
• 2 tsp salt
• 1/2 cup sugar
• 1/2 cup butter (softened)
• 2 eggs
• 4-6 cups flour

Instructions

• Dissolve yeast in 1/2 cup warm water.
• Add milk, potatoes, sugar, and salt.
• Mix well and let rise & bubble (about 20 minutes)
• Add sugar, butter and eggs.
• Add enough flour to make a soft dough that can be handled.
• Cover and let rise until doubled (1-2 hours depending on room temperature).
• Make into buns.
• Let rise again.
• Bake at 350º F until brown.

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