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Potato Yeast Buns

BethComments Off on Potato Yeast Buns

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).

Potato Yeast Buns

  • 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

  1. Dissolve yeast in 1/2 cup warm water.

  2. Add milk, potatoes, sugar, and salt.

  3. Mix well and let rise & bubble (about 20 minutes)

  4. Add sugar, butter and eggs.

  5. Add enough flour to make a soft dough that can be handled.

  6. Cover and let rise until doubled (1-2 hours depending on room temperature).

  7. Make into buns.

  8. Let rise again.

  9. Bake at 350º F until brown.

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Beth
http://www.swampcrone.net

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